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Chef Don's
Favorite Poultry Recipes
Classic Club Sandwich
Serves 4
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
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.
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