Ah, the Club House Sandwich. Let me tell you, folks, there’s simply nothin’ better than sinking your teeth into a perfectly crafted, deliciously tasty club sandwich. The smell alone is enough to make your mouth water! I just love whipping up this classic dish for my family and friends when they come over, and let me tell ya, it’s always a hit.
So, first things first, you can’t have a proper Club House Sandwich without the proper foundation: the bread. I don’t mess around when it comes to bread selection. I always go for that fresh, crispy, warm toasted sourdough – the perfect combination of crunch and chewiness to support the wonderful masterpiece that’s about to be built on top of it.
Next up, let’s talk meat. Now, some folks go for ham, but for me, there ain’t nothin’ in the world that can beat a thick layer of grilled chicken. I marinate it in garlic and herbs, and then slow-cook it on the grill until it’s juicy, tender, and full of flavor. Don’t forget that crispy bacon! Call me crazy, but I feel like bacon truly completes a club sandwich. The saltiness and crunch just elevate the whole sandwich to a different level.
Now, as someone who’s all about fresh and healthy foods, I never skimp on the veggies. Crisp iceberg lettuce and juicy, ripe red tomatoes do the trick for me. Of course, for a little added zest, I’ll slather on some smooth avocado.
Last, but certainly not least, we’ve got the condiments. Slap on a healthy dollop of mayonnaise (I make mine from scratch) and a little bit of dijon mustard, and you’re all set.
And there you have it, ladies and gents – the pièce de résistance! Stack it all up, give it a gentle press, and enjoy the symphony of flavors and textures as they dance upon your taste buds. Trust me, you’ll be the talk of the town with this ultimate Club House Sandwich extravaganza. Chow down and dig in!
Gather ingredients:
- Sourdough bread
- Grilled chicken breast
- Bacon
- Iceberg lettuce
- Red tomatoes
- Avocado
- Mayonnaise
- Dijon mustard
- Salt and pepper
- Garlic
- Herbs (rosemary, thyme, and basil)
Marinate the chicken:
- Combine minced garlic, chopped herbs, salt, pepper, and a little olive oil
- Rub the mixture onto the chicken breasts
- Allow the chicken to marinate for at least 30 minutes
Cook the bacon:
- Lay bacon slices on a baking sheet
- Cook in a preheated oven at 375°F (190°C) for about 15 minutes, or until crispy
- Drain cooked bacon on paper towels
Grill the chicken:
- Preheat grill to medium heat
- Grill the marinated chicken breasts for 5-7 minutes per side, or until fully cooked
- Allow the chicken to rest for a few minutes, then slice thinly
Prepare the vegetables:
- Wash and chop iceberg lettuce
- Slice red tomatoes
- Peel, pit, and slice avocado
Toast the sourdough bread:
- Place bread slices on a baking sheet
- Broil in the oven for 1-2 minutes per side, or until golden and crispy
Assemble the Club House Sandwich:
- Spread mayonnaise and dijon mustard on the toasted bread slices
- Layer grilled chicken, bacon, lettuce, tomato, and avocado on one slice of bread
- Top with a second slice of sourdough bread
- Optional: You can make it a triple-decker by adding another layer of chicken, bacon, lettuce, tomato, avocado, and a third slice of bread
- Enjoy your delicious Club House Sandwich!
That was fresh!
