The classic club sandwich is a balance between bread, poultry, bacon, lettuce, tomato and mayo. It almost always has three slices of bread and is usually cut into triangles, and, yes, the frilly toothpicks are essential. We put a little spin on ours so that it could feed a big group—and made some changes to up the flavor.
How to maximize your sub satisfaction? Lose the sliced bread; this guy is built on a whole Italian loaf split in half. Cook your bacon in the oven for easy cleanup, stick with iceberg (yes, seriously) and spike your mayonnaise with chives and lemon juice.
To learn more, read "Club Rules."
Club Sub Sandwich
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
For the Herb Mayonnaise:
¾ cup mayonnaise
2 tablespoons finely chopped chives
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
For the Sandwich:
One 12-inch loaf Italian bread, split lengthwise
1 pound very thinly sliced roasted turkey
1 pound very thinly sliced ham
10 slices cooked bacon
½ small head (3 cups) iceberg lettuce, shredded
8 slices vine-ripened tomatoes, drained and seasoned with salt
Kosher salt and pepper, to taste
1. Make the herb mayonnaise: In a small mixing bowl, combine all the ingredients. Season with salt and pepper, and stir. Set aside.
2. Make the sandwich: On a clean work surface, arrange the bread pieces, cut-side up. Spread the mayonnaise on both pieces. Place the turkey and ham on the bottom slice of the bread, without letting any of the meat drape over the edges. Place the bacon on top (broken into pieces to fit, if necessary), followed by the lettuce and tomatoes. Season with salt and pepper, and top with the other slice of bread. Slice the sub into individual portions, then insert a toothpick into each portion and serve.