Classic Club Sandwich (Print Version)
# Ingredients:
→ Bread & Spreads
01 -
12 slices bread, toasted with crusts removed (optional)
02 -
16 teaspoons mayonnaise
→ Proteins
03 -
12 slices wafer-thin chicken
04 -
8 bacon rashers, cooked until crispy
05 -
4 slices Emmental cheese (or cheese of your choice)
→ Fresh Ingredients
06 -
Shredded lettuce
07 -
Tomato, thinly sliced
08 -
Salt and pepper to taste
# Instructions:
01 -
Start with a slice of toasted bread on your work surface. Spread about a teaspoon of mayo on top. Layer with wafer-thin chicken slices, fluffing them up a bit for height and visual appeal. Top with a small amount of shredded lettuce and a slice of Emmental cheese (trimmed to fit if needed).
02 -
Take a second slice of toast, spread mayo on one side and place it mayo-side down on top of the cheese. Spread mayo on the upper side too. Arrange bacon slices neatly on top (you might need to break them in half to fit). Cover completely with tomato slices and season with salt and pepper. Add another layer of shredded lettuce.
03 -
Spread mayo on the third slice of bread and place it mayo-side down on top of the lettuce. Using a sharp bread knife, carefully slice the sandwich into four equal triangles, pressing down gently across the surface while cutting to keep everything together. Secure each quarter with a toothpick or cocktail stick. Serve immediately with chips, fries, or pickles.
# Notes:
01 -
This New York Club sandwich features meticulously layered ingredients on pan-toasted, crustless bread. Each sandwich requires three slices of bread, four teaspoons of mayonnaise, three slices of chicken and two rashers of bacon.
02 -
A sharp bread knife works best for slicing - use a gentle sawing motion rather than pushing down to keep the sandwich intact.
03 -
Let the toast cool before assembly to prevent veggies from wilting, keeping everything fresh and crisp.