COBB SALAD CLUB SANDWICH
Can't decide whether you want a salad or a sandwich? You'll never have to choose again. With generous ingredients piled club-style high, this is a mouthwatering mashup. We affectionately call it the alpha Clobb sandwich! -Carmell Childs, Clawson, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Spread butter over 1 side of each bread slice. Place 1 slice cheese on each unbuttered side of bread. Toast bread slices, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 4-5 minutes., Layer 1 toast with lettuce, tomato, turkey and avocado. Top with another toast and spread with blue cheese spread. Top with chicken, ham, bacon and egg. Top with remaining toast, cheese side down. Cut sandwich in half, secure with toothpicks and serve.
Nutrition Facts : Calories 878 calories, Fat 58g fat (26g saturated fat), Cholesterol 285mg cholesterol, Sodium 2774mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 58g protein.
CAESAR CLUB SANDWICH
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
- Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
- Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
- Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
CLUB SANDWICH SALAD
Make and share this Club Sandwich Salad recipe from Food.com.
Provided by Divinemom5
Categories Lunch/Snacks
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise,ketchup,onion,salt and pepper in small bowl.
- Mix well.
- Cover and refrigerate.
- When ready to serve salad,mix remaining ingredients in large bowl.
- Add croutons.
- Drizzle with dressing.
CHICKEN SALAD CLUB SANDWICH STACKERS
A new look for a classic club sandwich! Make your chicken salad in a jiffy by using Make-Ahead Shredded Chicken Breast pulled from your freezer and thawed.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, mix mayonnaise and mustard well. Stir in chicken and celery until well mixed.
- Spread 1/2 cup chicken mixture on one side of 2 bread slices. Layer each with 2 tomato slices, 2 half slices of bacon and 1 lettuce leaf. Top each with another bread slice. Repeat layers, starting with chicken mixture. Top each with third bread slice.
- Place pickle on each of 4 toothpicks; insert 2 into each sandwich. Cut sandwiches into halves.
Nutrition Facts : Calories 420, Carbohydrate 25 g, Cholesterol 75 mg, Fat 2, Fiber 5 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 7 g, TransFat 0 g
UNION SQUARE CAFE'S TUNA CLUB SANDWICH
This update on a workaday sandwich takes time and work, it's true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you've ever had in your life. You'll need one pound of yellowfin tuna, which you'll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tuna salad without the herbs, refrigerate it overnight, and add them in before assembling your sandwiches. Layer it on toasted bread with a lemon-pepper aioli, slab bacon and arugula. This is picnic food for the gods.
Provided by Julia Reed
Categories main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor. With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise. Add pepper and mix 10 seconds. Transfer to a bowl, cover and refrigerate.
- Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat. Lower to simmer, cover and cook for 15 minutes. Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
- Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon. While the fish is still warm, flake it into small pieces with a fork or your fingers. (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
- Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant. Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
- Mix the flaked tuna into the fennel mixture. Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed. (The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.)
- Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad. Top with a few leaves of the arugula and one slice of bacon. Repeat with a second slice of sourdough. Stack one layer on top of another and finish by topping with a third slice of sourdough. Repeat to make three more club sandwiches. Slice each sandwich into halves or thirds and secure each piece with a toothpick.
CLUB SANDWICHES
Oh, the perfection of a well-made club sandwich: layers of crisp bacon, tender chicken pulled from the bone (no cardboard chicken breasts here), slices of the ripest tomato you can find and crunchy romaine lettuce leaves. All of this nestled between slices of toasted white bread slathered with homemade mayonnaise. And no one would bristle if you added slices of avocado. They might declare you a genius.
Provided by Julia Reed
Categories lunch, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Lightly toast bread and spread slices generously with mayonnaise.
- Top two slices of bread with chicken slices. To each, add two pieces of bacon, lettuce to cover the bacon, followed by tomato slices. Lightly salt and pepper. Top each with second piece of toast, mayonnaise side down. Spread mayonnaise on top of the bread. Top with chicken, two slices of bacon, lettuce and tomato. Lightly salt and pepper. Top with third piece of bread, mayonnaise side down. Cut both sandwiches in half and serve.
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CLUB SANDWICH - JO COOKS
From jocooks.com
4.7/5 (20)Total Time 10 minsCategory LunchCalories 1065 per serving
- Spread 1 tbsp of mayonnaise on one side of each slice of bread. Arrange 2 slices down on your cutting board with mayo side up. Top each slice with half of turkey, tomatoes, and a slice of cheddar cheese.
- Place a slice of bread with mayo side down over the cheddar cheese. Top each with ham, 3 slices bacon and 2 leaves of lettuce. Season with salt and pepper and place remaining slices of bread over the lettuce with mayo side down.
CLUB SANDWICH SALAD WITH CHICKEN - OUR HAPPY MESS
From ourhappymess.com
4.7/5 (20)Total Time 35 minsCategory Main DishCalories 521 per serving
- Make the croutons: In a medium size skillet, melt the butter over medium heat. Add the bread pieces and toast, stirring frequently until golden brown, (about 5 minutes). Remove the bread from the skillet and set aside. Return the pan to medium heat.
- Cook the bacon: In the same skillet, cook the bacon, stirring occasionally, until brown and crispy, (about 5 minutes). Remove the bacon from the pan and set aside. Drain most of the fat from the pan, leaving about 1 tablespoon. Return the pan to medium heat.
- Cook the chicken: Season the chicken breasts on both sides with salt and pepper. Cook the breasts, about 6 minutes per side, cooked through and no longer pink in the center. Remove chicken from the pan and allow the chicken to rest on a cutting board while you prepare the dressing.
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