CLASSIC CLUB SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 main-course servings.
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
SEAFOOD SANDWICH
Steps:
- In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
- Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.
Nutrition Facts : Calories 478 calories, Carbohydrate 39.7 g, Cholesterol 48.1 mg, Fat 30 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1413.3 mg, Sugar 10.3 g
SEAFOOD CLUB SANDWICH
This is so good. We make these every week. Can put on sub roll and add many extras- you will love it!
Provided by jellyko
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- shred up crab into bowl and mix with a couple heaping tablespoons mayo until enough is added to your liking.
- In another bowl, mix drained tuna with mayo the same way as you did with the crab mixture.
- To these mixtures you can add seasonings if desired.
- I put black olives in my crab mix and dill relish sometimes in my tuna mix.
- Take the lightly toasted bread and on first slice scoop some crab mixture onto it to desired thickness.
- Place another slice of toasted bread on this.
- Scoop some tuna mixture onto this second slice of toast.
- Can now place any other options- I like lettuce, tomato and mozzarella cheese.
- Place third slice of toasted bread onto top layer (I sometimes put a little mayo on bread so it sticks together).
- Can toothpick layers together and cut in half.
- Enjoy.
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- Heat grill. In medium bowl, combine shrimp, lemon juice and oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
- Meanwhile, in small bowl, combine mayonnaise, basil and garlic; mix well. Set aside. Cut each roll horizontally into thirds.
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