Grilled Club Sandwiches Recipes

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.

GRILLED CHICKEN CLUB SANDWICHES

Steps:

• Heat gas or charcoal grill. To flatten each chicken breast, place between 2 sheets of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
• When grill is heated, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. During last 5 minutes of cooking time, heat bacon on grill, turning once, until hot. If desired, during last 3 minutes of cooking time, toast kaiser roll pieces, cut side down, on grill.
• Spread cut sides of roll pieces with mayonnaise. Cut each chicken breast into 2 pieces. For each sandwich, on bottom section of roll, place 2 chicken pieces, overlapping if necessary. Top with lettuce leaf, tomato slice and middle section of roll. Place 2 Canadian bacon slices on top of middle roll section. Top with lettuce leaf and top section of roll. Press each sandwich slightly; spear each with 2 long toothpicks. Cut sandwiches in half between toothpicks.

GRILLED CLUB SANDWICHES

Steps:

• Combine mayonnaise and barbecue sauce; spread over one side of each slice of bread. Top two slices with half of the cheese; layer with ham, tomato, turkey and remaining cheese. Top with remaining bread. Spread outside of sandwiches with butter. In a skillet, toast sandwiches over medium heat until bread is lightly browned on both sides.

GRILLED CLUB SANDWICHES

Steps:

• Mix mayonnaise and mustard; spread on cut surfaces of bread. Layer remaining ingredients on bottom half of bread. Cover with top half; press down firmly.
• Cut sandwich loaf into 1 1/2-inch long pieces. Thread two mini sandwiches through the crusts on a metal skewer. Repeat with remaining sandwiches.
• Grill sandwiches on medium-low heat for 5 min. until cheese melts and bread is toasted, turning once.

GRILLED TURKEY REUBEN SANDWICHES

Steps:

• Lay the two pieces of bread on a prep board. Spread the Thousand Island dressing or homemade spicy sauce on one slice.
• Lay one slice of cheese on each slice of bread. For the best melted stick, see the assembly instructions in the post above.
• Drain the liquid from the sauerkraut by patting it with a paper towel and then spread it on one side of the sandwich.
• Lay the turkey down and press the sandwich together.
• Spread softened butter over the top of the sandwich.
• Heat the remaining butter in a non-stick skillet over medium heat. Once the butter is melted, lay the prepared sandwich non-buttered side down.
• Cook the sandwich for 2 - 3 minutes and then flip it over with a spatula to griddle the other side. You may wish to press the sandwich with the spatula to ensure even browning and to help the melting cheese to stick the ingredients together.
• Cook until golden brown on both sides. Serve immediately.

GRILLED BACON-TOMATO SANDWICHES

Steps:

• Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Top with remaining bread. Brush dressing over outside of sandwiches.
• In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.