Club House Sandwich from the Berghoff Cafe

"At the café, chef Matt Reichel apparently agrees with the late James Beard that the best club house sandwich has only two, not three, slices of bread. We make ours with sliced turkey (which also stars in our Turkey Reuben and Turkey Okra Soup). You can roast your own turkey breast as we do or buy good sliced turkey breast from the deli."  Carlyn Berghoff  the berghoff cafe cookbook

• 16 (1/2 inch thick) slices good white sandwich bread, toasted or untoasted
• 8 tablespoons mayonnaise
• 16 leaves iceberg, Bibb, or Boston lettuce
• 1 1/2 pounds thinly sliced, roasted turkey breast
• 16 thin slices ripe tomato
• 1 pound (16 strips) crisp, cooked bacon
• 8 (1-ounce) slices Swiss cheese

Method

Lay out the bread on a clean, dry surface. Spread each of eight slices with 1 tablespoon of mayonnaise. Top each with two lettuce leaves. Divide the sliced turkey into eight equal portions. Top the lettuce with one portion of turkey. Top the turkey with two slices of tomato, then two strips of bacon, and two slices of cheese. Top each with the remaining eight slices of bread. Press down gently to hold. Slice in half and secure each half with a toothpick. Serve with potato chips.

Variations: Substitute challah for the sandwich bread.

Use 1/2 pound of very thinly sliced Swiss cheese divided into eight equal portions.

Reprinted with permission from ©The Berghoff Café Cookbook by Carlyn Berghoff and Nancy Ross Ryan, published by Andrews McMeel Publishing  click for book review

more sandwich recipes      more chef & cookbook casual breakfast/brunch recipes

Read Carlyn's history of the club sandwich

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