An Update on the Club Sandwiches: Turbo Turkey Club

An Update on the Club Sandwiches: Turbo Turkey Club

Most of us had made different sandwiches in our lives, sometimes with different ingredients from what we’ve got used to seeing. But using different ingredients doesn’t always lead to a more delicious outcome! So we know improving something like the club sandwich is not easy as it is an iconic sandwich. The secret lies in the details: season each tomato slice to make their flavor pop, and choose an aged Gouda to bring a sophisticated edge and balance out the smokey bacon.

This recipe is for making 1 sandwich and takes 15 minutes to prepare.

Ingredients

Mayonnaise and plum or tomato jam (to spread on the bread)

white sandwich bread: 4 slices

Large crisp lettuce leaves, torn into pieces (romaine recommended): 2 leaves

roast turkey, tiny sliced: 8 ounces

Aged Gouda, thinly sliced: 2 ounces

Bread, whole-wheat or multigrain: 2 slices

beefsteak or heirloom tomato: 2 thick slices

Kosher salt

Freshly ground pepper

Bacon, halved, cooked until crisp, and drained on paper towels: 4 slices

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Directions

1. Take white-bread slices and spread a thin layer of mayonnaise over one side of each.
2. Let a skillet (cast iron-made skillets are the best) get hot over medium-high. Put the bread in the skillet, the side covered with mayonnaise down, and reduce heat to medium-low.
3. Don’t lift the bread until cooked and a crisp golden-brown crust forms. It will take about 2 minutes. Put the bread on a plate or cutting board, the untoasted side up.
4. Spread a thin layer of jam on both white-bread bread slices (the untoasted side). Divide the lettuce and the turkey into two halves and put one half of each one plus all of the cheese and put them evenly on top of the white-bread bread slices.
5. Spread a thin layer of jam over one side of each wheat-bread slice and put them on top. Now, stack the turkey remained on these wheat-bread slices.
6. Place the tomato on top and season it with salt and pepper. Put the bacon and remaining lettuce on top and use the remaining 2 white-bread slices to the sandwich, toasted sides up.

Note:

If you want a classic presentation, insert 4 toothpicks into the sandwich (each into one quadrant), cut it into quarters, and serve with pickles and potato chips.

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