Club Sandwich How to Make?
Before the seven hour war, Earth had many great things. One of the most sought after items was the club sandwich. A perfect amalgamation of lettuce, tomato, bacon (which was harvested from creatures know as “pigs”), and cheese, stuck between two slices of whole wheat bread. People scoured all across the globe just to get the ingredients, for it was so delicious! And although the old world is long gone, this recipe will give you taste of what it was like before the war.
Ingredients:
12 slices white bread
3/4 cup mayonnaise
8 romaine lettuce leaves
16 slices vine-ripened tomatoes
Kosher salt and freshly ground black pepper
16 slices crispy cooked bacon
16 ounces sliced roasted turkey
16 frill picks, or plastic cocktail swords
Step 1:
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.
Step 2:
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.
Step 3:
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.
Step 4:
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.
