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Bacon club sandwich recipe

Bacon club sandwich recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Bacon

A delicious club sandwich made with bacon and ham - perfect for a weekend snack with a pint in the garden!

3 people made this

IngredientsMakes: 1 sandwich

  • 1 rasher bacon
  • 3 slices toasted bread
  • 1 tablespoon mayonnaise
  • 2 leaves romaine lettuce, cut into long, thin strips (chiffonade)
  • 1 very thin slice of ham
  • 1 slice Cheddar cheese
  • 2 slices tomato

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Fry bacon until crisp. Place on kitchen paper to drain excess fat.
  2. Spread mayonnaise on each slice of toast. Place the lettuce and ham on a slice of bread, cover with second bread slice, then add the bacon, cheese and tomato and top with a third bread slice.
  3. Slide four wooden skewers 1cm from the top, bottom and sides of the sandwich, then cut the sandwich from corner to corner to make four.

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Reviews & ratingsAverage global rating:(3)


Nutritional

  • Serving Size: 1 (481.1 g)
  • Calories 743
  • Total Fat - 34.7 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 127 mg
  • Sodium - 1066.7 mg
  • Total Carbohydrate - 59.7 g
  • Dietary Fiber - 15.3 g
  • Sugars - 4.1 g
  • Protein - 55.2 g
  • Calcium - 188.5 mg
  • Iron - 6 mg
  • Vitamin C - 28.7 mg
  • Thiamin - 0.7 mg

FOR THE SOUR CREAM SAUCE

Step 1

Simply mix the sour cream and salsa together. If you like more spice, you can add a hot salsa, I prefer to use medium. Refrigerate until ready to use. Can easily be made ahead.

FOR THE GUACAMOLE

Step 2

Add the avocado, onion, garlic, cayenne, and lime juice to a small bowl and mix with a fork, slightly mashing the avocado as you mix it. Season with salt and pepper to taste.

Step 3

Note: Cut the avocado in half and remove the pit using the knife. Then cut a cross pattern right in the shell with you knife you can use a spoon to easily scoop out perfectly cubed avocado. Also, after mincing the garlic, take the side of the knife to mash the garlic. Once the avocado is mixed to your liking, cover well with plastic wrap and press right down on the guacamole in the bowl, then cover the actual bowl with another piece of plastic wrap. This will prevent the guacamole from browning at all. Obviously, if you are using it right away, this is not necessary.

Step 4

Tortillas . I like to toast mine before making the sandwich. I don't want them crunchy, just lightly toasted and pliable. I add to a dry saute pan for just a few seconds to warm up and lightly toast.

Step 5

Sandwich . Add a thin 'slather' of the guacamole to 2 of the tortillas, followed by half of the lettuce on each one. Then, on one tortillas, add the cheese and turkey then, top with the second tortilla, which is already slathered with guacamole and lettuce and, top with tomato, bacon, and finish with the salsa and sour cream mix.

Step 6

Serve . Secure with 4 'frilly' toothpicks and slice in 4 wedges. Spicy sweet potato fries are the perfect side for me. ENJOY!


Bacon Egg Salad Sandwich Filling

Bacon Egg Salad Sandwich Filling is delicious with cooked crispy bites of smoky bacon crumbled and stirred into the egg salad mixture. This makes a delicious sandwich for lunch and is even easier to throw together if you have leftover bacon and hard boiled eggs from breakfast!

Bacon makes everything better, and you don't need a lot for it to boost the deliciousness of a recipe. Don't you agree?


Ingredient Notes

  • Bread – Use your preference of bread! Just make sure it’s toasted.
  • Mayo – You can use my recipe for homemade mayonnaise or use your favorite!
  • Meat – I used cooked bacon, deli turkey and ham slices!
  • Tomato – Fresh tomatoes, sliced.
  • Cheese – I used cheddar cheese, substitute for any cheese of your preference.
  • Lettuce – I like using butter lettuce but iceberg or romaine works great too.

  • drizzle vegetable oil
  • 2 slices streaky bacon
  • 1 small chicken breast (or 2 slices leftover roast chicken)
  • 3 slices bread
  • 1 tbsp mayonnaise
  • 2 Little Gem or soft green lettuce leaves
  • 1 tomato, sliced
  • salt and freshly ground black pepper

Heat a frying pan over a medium heat. Add a drizzle of oil, then the bacon slices to the pan and fry for 5–10 minutes, turning the bacon every so often, until it is crisp and browned all over. Transfer to a plate lined with kitchen paper.

Slice the chicken breast horizontally in two, so you have two thinner pieces. Season with salt and pepper, then fry the chicken in the hot bacon fat over a medium–high heat until they are browned and completely cooked through.

Meanwhile, toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise. Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon.

Slice each large piece of chicken breast into 4 or 5 equal pieces on a diagonal so they are easy to spread across the sandwich.

Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast. Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick.


Classic Club Sandwich Recipe

The classic club is a triple-decker sandwich made up of three slices toasted white bread, deli-sliced turkey or chicken, bacon, lettuce, tomatoes, and mayonnaise. The middle slice of bread has been decried, most famously by James Beard, however, if the club was to be robbed of that slice, where would the signature toothpicks be that hold it together?

Third slice arguments and toothpicks aside, the Club is built with minimalist ingredients, which means each one will stick out quite prominently. For best results use only fresh ingredients: crisp lettuce, ripe tomatoes, good-quality turkey or chicken, thick-cut bacon, and sturdy bread. This recipe shines a spotlight on each ingredient, for instance, seasoning the tomatoes and griddling mayonnaise-spread bakery bread slices until golden.

Texture in this layered sandwich is important as well, so stay away from limp greens, mushy tomatoes, and undercooked bacon. Mayonnaise is the single official condiment in the club, but I like to sneak in a little Dijon mustard. A Hellmann's fan myself, use whatever mayonnaise you like, and, should you have a few minutes to spare, make it from scratch.

Oh, and, always remember to cut your Club sandwich into four neat little triangles.


Denny's Club Sandwich

Get out your toothpicks, because you'll have a hard time keeping the slices of this triple-decker sandwich from falling apart when slicing the only way you slice a true club sandwich: from corner to corner. This trusty, old-fashioned club sandwich recipe seems like it's been around forever, and yet this sandwich is still one of the top choices from Denny's for lunch. One day you'll find yourself with some white bread, sliced turkey, bacon, lettuce, tomato and mayo, and you'll realize you're just a Top Secret Recipe away from the secret stacking that will give you the perfect club sandwich.

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  • 3 slices toasted white bread
  • 4 1/2 teaspoons mayonnaise
  • 3 ounces sliced turkey breast (deli-sliced)
  • 2 iceberg lettuce leaves
  • 2 to 3 slices cooked bacon
  • 2 tomato slices

1. Spread about 1 1/2 teaspoons mayonnaise on one side of each toasted white bread slice.

2. Arrange the turkey breast on one slice of toast.

3. Tear or fold one iceberg lettuce leaf to fit on the sliced turkey.

4. Stack on another slice of toast with the mayo side facing up.

5. Break 2 or 3 slices of cooked bacon to fit on top of the second slice of toast.

6. Tear or fold the second lettuce leaf to fit on top of bacon.

7. Arrange the two tomato slices to fit on the lettuce.

8. Top off the sandwich with the last piece of toast turned with the mayo-coated side facing down.

9. Pierce the sandwich with four toothpicks between the corners, so that when the sandwich is sliced from corner to corner, then the other way from corner to corner, with a serrated knife, the toothpicks wind up in the center of each of the four slices.


Recipe Summary

  • 2 avocados, peeled and pitted
  • ½ teaspoon garlic salt
  • ½ teaspoon lemon juice
  • ¼ teaspoon dried oregano
  • 4 croissants, split
  • 8 slices smoked deli turkey breast
  • 4 slices Swiss cheese
  • 8 slices cooked bacon
  • 8 slices tomato
  • 4 lettuce leaves
  • 4 teaspoons spicy brown mustard, or to taste

Preheat oven to 350 degrees F (175 degrees C).

Mash avocado in a bowl using a fork or potato masher. Stir garlic salt, lemon juice, and oregano into mashed avocado.

Arrange split croissants on a work surface. Place 2 slices turkey on bottom half of each croissant. Layer 1 slice Swiss cheese and 2 bacon slices atop each turkey layer. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.

Bake in the preheated oven until cheese is melted, 5 to 7 minutes.

Open each sandwich and place 2 tomato slices and 1 lettuce leaf atop bacon layer. Lightly spread 1 teaspoon mustard and 1/4 the avocado mixture onto each croissant top. Return each top to each sandwich.


Wisconsin Cheddar Grilled Cheese with Bacon Jam and Pickled Jalapenos

This ultimate bacon grilled cheese sandwich is loaded with Wisconsin's best aged sharp cheddar, sweet and savory homemade bacon jam, and spicy pickled jalapenos.

It's rich, creamy, crunchy, meaty, cheesy, sweet, and spicy and basically encapsulates every delicious flavor between two hearty slices of buttery Texas toast.


Roast Beef, Ham and Bacon Club Sandwich

This roast beef, ham, and bacon club sandwich brings classic diner food home. With a few simple ingredients found in your grocer’s deli, you can have this delicious sandwich for lunch any day of the week.

I am a firm believer that bacon makes everything better, especially a club sandwich. My son and I LOVE club sandwiches. We often have one at one of our favorite restaurants.

I’m sad to say it wasn’t until recently that I made one at home. I happened to have all the ingredients on hand and thought I’d surprise my son.

The tip-off was me cooking the bacon. Of course, the smell of bacon brings the family running.

What I love about club sandwiches is the versatility. You can use any deli meats you like, turkey, ham, roast beef, salami, and any cheese you fancy. Or use up leftover slices from ham, turkey, or roast that are hanging out in your fridge. Our cheese choices are usually provolone or swiss.

The club sandwich has evolved over the years. When it was first “invented” back in 1894 at a gambling place in Saratoga Springs, NY, the word CLUB told you what was in the sandwich, like BLT. CLUB stood for chicken lettuce under bacon.

You may wonder why there are 3 pieces of bread on a club sandwich. The presumption, because no one really knows for sure, is that the sandwich was so meat heavy that an extra slice of bread evened out the meat to bread ratio.

You can certainly use more than one type of cheese. Mayonnaise or mustard are favorite condiment choices but my son likes horseradish with roast beef.

You may notice something obvious missing from this sandwich. Tomato. There’s no tomato. I don’t like tomatoes. My son’s sandwich had tomato but just a slice.

So see what I mean by the customizing of your sandwich. Even better, you can make a different version for each member of your family. Or they can make their own. While you can use white or wheat bread, I find that an artisan loaf works best.

Typically I use white mountain bread that I purchase at Publix. Sourdough or Italian would be similar but this sandwich is also delicious on whole wheat.

I like a light toast on the bread. If you’re packing this sandwich in a lunch box, I suggest putting the lettuce or cheese next to the bread so the deli meats don’t make the bread soggy.

Usually, I serve chips with this roast beef, ham, and bacon club sandwich but when we have one at our favorite restaurant we order onion rings. These fried onion strings go with it nicely or you could make up some French fries too.


Watch the video: Γρήγορο club sandwich, τέλειο σνακ για την παραλία-Club sandwich (January 2022).