Club Sandwiches Aussie Style Recipes

CLUB SANDWICHES

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.

CLUB SANDWICHES

Steps:

• Spread mayonnaise over cut sides of rolls. On roll bottoms, layer the lettuce, tomato and avocado. Drizzle with dressing; sprinkle with pepper. Layer with bacon, turkey, ham and cheese. Replace roll tops.

CLASSIC CLUB SANDWICH

Steps:

• Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
• To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
• Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
• Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

CLUB SANDWICH

Steps:

• Heat grill to High and cook the bacon, turning halfway through, until crisp. Toast the bread and spread one slice with the mayo.
• Layer on the egg, tomato and bacon, then top with another slice of bread. Add the chicken or turkey, bacon, then lettuce. Finish with the final slice of bread and cut into quarters. Secure with cocktail sticks and serve with crisps, if you like.

CLUB SANDWICH

Steps:

• Spread mayonnaise on one side of a piece of toast; add layer of American cheese, ham, two slices of tomato, two leaves of lettuce, and two pieces of bacon.
• Spread mayonnaise on second piece of toast and place on top, mayo side down.
• Spread mayonnaise on top of that second piece of toast.
• Layer Monterey Jack cheese, the rest of the tomatoes, lettuce, turkey and bacon on top.
• Spread mayonnaise on third piece of toast and place on the stack mayo side down.
• Slice the sandwich in quarters diagonally.
• Skewers or long toothpicks may be used to hold all the layers together.

LORRAINE'S CLUB SANDWICH

Steps:

• Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
• Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

LOBSTER CLUB SANDWICHES

Steps:

• For mayonnaise, combine oil and shells in a saucepan and cook over low heat for 30 minutes. Drain oil through a fine sieve (discard shells), set aside to cool. Makes about 500ml.
• Process yolks, garlic and lemon juice in a food processor until smooth. With motor running, add 400ml lobster oil in a thin steady stream until incorporated. Season to taste. Mayonnaise will keep refrigerated for 1 week.
• Slice tail meat and transfer to a bowl. Add leg meat and enough mayonnaise to coat well. Season to taste.
• Top half the bread slices with lettuce and tomato, then lobster mixture and bacon. Sandwich with remaining bread and serve.

CLUB SANDWICHES-AUSSIE STYLE

Steps:

• If you have your bread sliced at the thickness for sandwiches, you should have 8 long slices.
• Soften the cream cheese in the microwave if necessary so you don't tear the bread.
• Lay your bread slices out, and spread with the cream cheese-just as you would with butter for a normal sandwich.
• On the first slice, top with the ham, then a bread slice, top with tomato, and a bread slice, top with the mashed egg, then a final bread slice.
• Season each layer with salt and pepper to taste.
• Repeat with the remaining 4 slices of bread and filling.
• I like to place 12 cocktail sticks in the sandwich stacks so I can see where I will be cutting, then I take my electric knife, remove the crusts, and finally cut each stack into 12.
• *Theseare only suggested filling that are popular and cut easily.

CLUB SANDWICH

Steps:

• For mayonnaise, pulse egg yolks, mustard and vinegar in a food processor until combined then, with motor running, add olive oil in a steady stream until emulsified and thick. Season to taste with sea salt and freshly ground white pepper. Mayonnaise will keep refrigerated for up to 1 week. Makes 1 cup.
• Drain potato and pat dry with absorbent paper. Heat peanut oil in a deep fryer or large deep saucepan to 150C. Add half the potato and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potato, then set aside for 10 minutes.
• Preheat oven to 180C. Season chicken with sea salt and freshly ground black pepper. Heat olive oil in a non-stick frying pan and cook chicken over medium heat for 3 minutes on each side or until golden, then transfer chicken to an oven tray and roast for 10 minutes or until cooked through. In the same frying pan cook bacon, turning occasionally, for 3 minutes or until golden. Keep warm.
• To assemble, place 4 pieces of toast on a clean work surface, spread each with mayonnaise and top with lettuce, bacon, tomato and then chicken. Spread second piece of toast on both sides with mayonnaise, and place on top. Repeat with remaining filling ingredients. Spread remaining toast with mayonnaise and place mayonnaise-side down on top. Secure sandwiches with 2 toothpicks and halve diagonally.
• Increase oil heat to 180C and deep-fry chips for 3-5 minutes or until golden and crisp, drain on absorbent paper, season to taste with sea salt and serve immediately with club sandwiches.

CLUB SANDWICH

Steps:

• Toast the slices of white bread in a toaster or under a broiler. Make sure to cook both sides till they turn golden brown. Cut the lettuce leaves into a crosswise design and form them into 8 neat stacks. On a clean work surface or a cutting board arrange three bread slices in a row, this is all for one sandwich. Spread one tablespoon of mayonnaise over 1 side of each bread slice. Place the stack of lettuce on top of the first bread and then add the two tomato slice. Season them with salt and pepper. Place the 2 slices of bacon over the tomatoes and also the 1/8 of the turkey (do not let any of the turkeys from hanging off the sides). Also, season the turkey with salt and pepper according to taste. Do the same thing with the second layer of bread. Once the second layer of the sandwich is done, carefully pick up the slice and put it on the first slice of bread with the turkey side up. Then cover this layer with the third layer of bread which has been slathered with mayonnaise, with the moist side down. Pin the sandwich's layers together with frill picks or the plastic cocktail swords. Insert the tip of the plastic frill on the top layer and push it all the way down to the bottom layer. You can cut the sandwiches diagonally. You can also serve the sandwiches with potato chips and pickles. Trivia In actuality, it is uncertain when the first club sandwich was first invented. Majority of the theories lean towards the 1894 creation of the sandwich in the Saratoga ClubHouse. This is also where the sandwich's complementary partner, the French fries, had also been invented in 1853.

VEGGIE CLUB SANDWICH

Steps:

• Heat a pan with oil and fry the boiled potatoes until they are crisp. Set aside. Add garlic and stir. Add all veggies except tomatoes and sauté on high flame until the flavor is good. Turn off the heat and add salt and pepper. Spread mayonnaise generously on one slice of bread. Place lettuce on one side, then potatoes and then the tomatoes. On the other slice, place more lettuce and fried veggies. Cover the sandwich with mayo side down. Secure with sandwich picks and serve as soon as possible. Trivia Sandwich got its name from Lord Sandwich, a gambler who was short of time. So, he asked his servants to prepare slices of meat in between slices of bread! Iran tried to make the world's largest sandwich but failed. Peanut butter and jelly sandwiches were considered a luxury at one point in time and were enjoyed only by the high-class society! United States is considered to have pioneered at least 60 different kinds of sandwiches.

CLUB SANDWICH

Steps:

• Heat a frying pan over a medium heat. Add a drizzle of oil, then the bacon slices to the pan and fry for 5-10 minutes, turning the bacon every so often, until it is crisp and browned all over. Transfer to a plate lined with kitchen paper.
• Slice the chicken breast horizontally in two, so you have two thinner pieces. Season with salt and pepper, then fry the chicken in the hot bacon fat over a medium-high heat until they are browned and completely cooked through.
• Meanwhile, toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise. Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon.
• Slice each large piece of chicken breast into 4 or 5 equal pieces on a diagonal so they are easy to spread across the sandwich.
• Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast. Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick.