Club Sandwich is one of the unique types of sandwiches which are very tasty and easy to prepare. Its quick and yummy recipe to satisfy the hunger pangs.
A club sandwich, also called a clubhouse sandwich, is a sandwich of toasted bread, sliced poultry, lettuce, tomato, and mayonnaise. It is usually cut into quarters that make it easy to eat.
It is notable for having two layers which are separated by an additional slice of bread. This sandwich is normally served with a side portion of either coleslaw, or potato salad.
Because of its high fat and carb content from the bread and dressing, club sandwiches have sometimes been ridiculed as unhealthy.
This sandwiches is very popular among young generation and is served in houses on different occasions. Even some people couldn’t consider their supper or snack to be completed without it and usually enjoy a cup of tea or coffee with it
The coleslaw or potato salad is often abridged to a “garnish” portion, when the main side item is an order of French fries or potato chips & Club Sandwich Recipe.
1.Chicken Salad Club Sandwiches:
Ingredients:
1 fully cooked rotisserie chicken (about 3 lb.)
2 tablespoons lemon juice $
1 cup reduced-fat mayonnaise $
Salt and pepper
24 slices sandwich bread, toasted $
16 length-cut dill pickle slices, drained and patted dry $
8 large green-leaf lettuce leaves (from 1 large head)
16 thin tomato slices (from 2 large tomatoes) $
Preparation:
1. Remove meat from chicken and cut into large chunks. Mix chicken with lemon juice and 1/4 cup mayonnaise in a large bowl. Season with salt and pepper.
2. Making 1 sandwich at a time, spread 3 slices of toast with mayonnaise. Top 1 slice with 1/2 cup chicken salad; season with salt and pepper. Top with second piece of toast, mayonnaise side up. Add 2 slices of tomato, 2 slices of pickle and a lettuce leaf. Top with a third piece of toast, mayonnaise side down.
3. Lightly press sandwich down and cut in half diagonally. Secure with toothpicks. Repeat with remaining ingredients.
2.Chicken and bacon club sandwich:
Ingredients :
3 slices bread
1 heaping tablespoon light mayonnaise
small handful shredded iceberg lettuce
1 hard boiled egg, sliced
handful cooked chicken, chopped
a few slices onion
1 large slice mature Cheddar cheese
4 slices ripe tomato
4 slices cucumber
2 slices cooked crispy streaky bacon
salt and pepper to taste
Method:
Lightly toast the bread on both sides.
On one slice add 1/2 the mayonnaise and spread all over. Add the lettuce, egg, chicken and onion.
Place another slice of bread on top and spread with the remaining mayonnaise. Add the cheese, tomato, cucumber and bacon. Season well with salt and pepper.
Place the final slice of bread on top. Secure with toothpicks to help hold in place in each corner. Carefully cut into quarters, plate up and serve.
3.Chicken, avocado and alfalfa club sandwich:
Ingredients :
1½ tbsp lime juice
1 tsp olive oil
½ red onion, very thinly sliced
1 small avocado
dash of Tabasco or chilli sauce
2 tbsp reduced-fat mayonnaise
2 tbsp chopped fresh coriander
6 medium slices Granary bread
175g cooked, skinless chicken breast fillet, sliced
2 tomatoes, thinly sliced
25g alfalfa sprouts
Method:
Whisk together 2 tsp of the lime juice, the oil and a little freshly ground black pepper in a small bowl. Add the onion slices and toss to coat. Put aside to allow the onions to mellow in flavour while preparing the remaining ingredients.
Roughly mash the avocado with a fork. Add the remaining lime juice and Tabasco or chilli sauce, to taste, and carry on mashing until the mixture is fairly smooth. Mix the mayonnaise with the coriander.
Preheat the grill to moderate. Place the bread on the grill pan and toast for 2–3 minutes on each side until lightly browned.
Spread 2 slices of toast very thinly with a little of the mayonnaise, then spread with half the mashed avocado, dividing it equally between them. Top with the sliced chicken and onion slices. Spread another 2 slices of toast very thinly with mayonnaise, place on the chicken filling, mayonnaise-side down. Spread half the remaining mayonnaise thinly over the tops of the sandwiches. Spread the remaining avocado, add a layer of sliced tomatoes and the alfalfa sprouts.
Finally spread the last of the mayonnaise over the last 2 slices of toast and place on the sandwiches, mayonnaise-side down. Press the sandwiches together, then cut each in half. Serve immediately.
variation
Mustard and cress or grated carrot can be used instead of the alfalfa sprouts. Bean sprouts are also good in this sandwich use about 50g.
cook's tip:
Sprouted beans are a good source of vitamin C and B group vitamins, and are easy to grow yourself. Rinse aduki, alfalfa or mung beans and place in a large jar. Half-fill with cold water, then cover with a piece of muslin secured with an elastic band. Leave to soak overnight, then pour off the water through the muslin. Refill the jar with fresh water, then drain and leave the jar on its side in a dark place. Repeat this process twice a day for 2 days until sprouted, then place the jar in a sunny place and continue rinsing for another day or 2 until the sprouts have grown to the desired size. Rinse and discard any unsprouted beans before using.
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