Club Sandwich Question

What makes a great Club Sandwich great?

Someone else making it for you and serving it to you in bed.

It has to be those frilly little tooth picks. I do think Carla hit on something thats been discussed here before, there is something about eating a sandwich that you didnt have to make yourself. For some reason it just tastes better.

I would say its the bacon Other than that, I don't think there is any thing terribly special about them.
I was actually going to make club sandwiches and soup for dinner tonight, How ironic.
Thing to remember though; if you're making them at home the toothpicks don't go in the corners. If you put them there you will be cutting little squares instead of triangles. Put the toothpicks along the crust side.

I order the club sandwich all the time, but I'm not even a member, man! I don't know how I get away with it.
"I like my sandwiches with three pieces of bread."
"So do I."
"Well let's form a club then."
"Okay, but we need some more stipulations."
"Yes we do. Instead of cutting the sandwich once, let's cut it again."
"Yes, four triangles. And we will position them into a circle. And in the middle we will dump chips."
"Or potato salad."
"Okay. Lemme ask you a question: how do you feel about frilly toothpicks?"
"I'm for 'em!"
"Well this club is formed. Spread the word on menus nationwide!" --Mitch Hedberg

I would say its the bacon Other than that, I don't think there is any thing terribly special about them.
I was actually going to make club sandwiches and soup for dinner tonight, How ironic.
Thing to remember though; if you're making them at home the toothpicks don't go in the corners. If you put them there you will be cutting little squares instead of triangles. Put the toothpicks along the crust side.

Im with Dan on this... bacon is the prime determinate as it brings the salinity and, therefore the real depth and nuance to the sammich...

i like the bread to be toasted just so. barely enough to change color, only enough to become a bit crispy. must have hellman's mayo. bacon should be thick and have a perfect cripsy/chewy balance. i don't like ham on my club, only turkey. i like leaf lettuce. from working with different cooks at various places, i've discovered that there are different schools of thought when it comes to cheese on the club. i say cheese does NOT belong on my club. what do you all say about the cheese issue?

I'm pro cheese....
Heck, I'm pro anything when it comes to a Club Sandwich.
One of my odd variations on the theme (I made this for an after-work snack yesterday)
Braunschweiger, Red Onion, Swiss, Bacon, Ham, Spicy Mustard and Scrambled Egg on Toasted Rye. Triple stacked and cut into those little triangles. It was delish.

It is a scientifically proven fact that every sandwich tastes better when it's cut into triangles. Even peanut butter and jelly.

When I had my cafe we did lots of versions of the traditional club....here are a few:
The Frankfort: 3 slices marbled rye toasted, pastrami, genoa salami, corned beef, swiss, red onion, lettuce tomato, 1000 island
The Cajun Club: 3 slices sourdough white toasted, cajun turkey, bacon, pepper jack cheese, bell peppers, tomato, red onion, cajun ranch dressing (one of my most popular)
The Vege Club: 3 slices whole wheat toasted, cheddar, swiss, bell peppers, cukes, tomatoes, lettuce, red onion, mayo
The Eastover: 3 slices whole wheat toasted, roast beef, cheddar, bacon, lettuce, tomato and red onion, mayo
Here are my opinions on what makes them extra good: thick sliced crispy bacon, toasted thick sliced bread and on traditional clubs - cucumbers!!!

Hmmmm, sounds like the makings for a hotbytes event.

You've marveled at their shrimp and grits!
They dazzled you with their chicken and dumplings!
They're BLTs were fit for a king!

And now the competition heats up with extra bread and meat for...

da da daaaaaaaa....

The hotbytes Club Sandwich throwdown.

(or maybe I just need a snack)

Fried egg.

I'd say Wright's Applewood Smoked Bacon would make a huge difference. Literally the best bacon I've ever had!

haha!

Dan Box

http://www.foodshoes.com

Father's Bacon from Gatton Farms in Bremen, Ky is the proverbial S*#T in my book.... Named the best bacon in America by Esquire some years ago.

http://www.fatherscountryhams.com/

Hmmm; Didn't we have this debate a couple of years ago? BLT Challenge Part Deuce anyone?

gauntlet.jpg

Sound of gauntlet being thrown....

The Frankfort: 3 slices marbled rye toasted, pastrami, genoa salami, corned beef, swiss, red onion, lettuce tomato, 1000 island

Good grief that sounds good!
(Why don't we have a salivating smiley?)