3917. CLUB SANDWICH with CHICKEN, BACON and ROCKET

yields 4 sandwiches


12 slices (rustic) bread
8 rashers bacon, trimmed of fat
light, spray olive oil
2 large chicken breasts, skinned and flattened with a meat hammer
1 tsp herbs, mixed, dried
200 g canned sweetcorn (corn kernels), drained and rinsed
small bunch rocket
1 red onion, finely sliced into rings

Heat a griddle pan over a high heat and grill the bread on both sides.

Set it aside and keep warm.

Grill the bacon in the griddle pan until lightly browned then set aside and keep warm.

Spray the pan lightly with oil and cook the chicken breasts for 3 minutes on each side.

Add the herbs to the pan and baste the meat with the juices.

To assemble the sandwich, slice each chicken breast in half.

Lay one piece of chicken on a slice of toasted bread, spoon over some sweetcorn, add another slice of bread then the bacon, rocket, onion and finally another slice of bread.

Secure with cocktail sticks and serve immediately.


bacon recipe source: Fine Dining Lovers (@FineDiningLover)

3577. ERYNGII CLUB SANDWICH

serves four


3 large eryngii mushrooms
2 tablespoons olive oil
8 rashers of bacon
12 slices of thick white bread
1 tablespoon mayonnaise
2 teaspoons honey mustard
2 large tomatoes
1/2 iceberg lettuce

 Grill the bacon either side until cooked. Meanwhile, slice the eryngii lengthways and fry in a little oil until golden. Lightly toast each lice of bread either side and then spread each with mayonnaise and the mustard. Top the first layer of bread with the lettuce and bacon, then top with another slice of bread. On top of this slice, place the tomato and then the Eryngii. Top the sandwich with the last slice of bread and secure the sandwich together with a cocktail stick. Serve with some fries for a delicious lunch.


bacon recipe source: lhood13 (member), BBC Good Food

3576. BACON, EGG and TOMATO CLUB SANDWICHES

makes 4 large sandwiches 


1/2 cup mayonnaise
3 tablespoons finely chopped chives
12 slices sandwich bread, toasted
4 hard-boiled eggs, thinly sliced and seasoned with salt
3 to 4 medium tomatoes, thinly sliced
1 pound sliced bacon, halved and cooked until crisp
2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil

Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.

bacon recipe source: Maggie Ruggiero, Gourmet, July 2009

3050. GRAVLAX CLUB SANDWICH

yields 8 sandwiches


16 thin slices grain bread

16 slices bacon, halved crosswise
2 red onions, cut into small dice
2 medium tomatoes, cut into 1/4-inch dice
8 sprigs cilantro, roughly chopped
2 cloves garlic, minced
16 mint leaves
2 jalapeno peppers, cut into small dice
4 avocados, cut into 1/2-inch cubes
4 limes, juiced
8 thin slices gravlax, plus 2 more slices cut into 16 strips crosswise and rolled into rosettes

 

Preheat oven to 350 degrees F. Toast the bread slices and let cool.

Roast the bacon in oven until crisp.

Chop red onion, tomato, cilantro, garlic, mint leaves, and jalapeno finely. Put in a bowl. Add the avocado and pour in lime juice. Toss the avocado mixture and season well with salt and pepper.

Place 1 tablespoon avocado mixture on each slice of gravlax. Fold the gravlax into a square, so that the avocado is wrapped in the center. Place the bacon and gravlax between 2 slices of bread. Cut the sandwich diagonally. Place a rosette on top each half and place 2 pieces of bacon on top of the rosette.

bacon recipe courtesy of: Marcus Samuelsson, "Midsummer Swedish Buffet," Sara's Secrets, Food Network

3026. BACON-HAWAIIAN CLUB SANDWICH

serves one


2 slices of cooked bacon
2 slices ham
2 slices turkey breast
1 slice Swiss or Jack cheese
tomato slice(s)
lettuce
1 slice of canned pineapple
1-2 tablespoons of mayonnaise
2 slices of sourdough or other toasted bread

Place the first 4 ingredients (in order) on a slice of toasted bread. Microwave on high for 1 minute. While waiting, spread mayonnaise and place remaining 3 ingredients onto other slice of
toasted bread. Remove sandwich from microwave and carefully place both halves together.


bacon recipe courtesy of: B. Desmond (member), for Smithfield.

2932. BACON and AVOCADO CLUB SANDWICH with WASABI SAUCE

serves four


4 mini baguettes
40 grams sautéed onion
8 slices unsmoked bacon
1 avocado
40 grams lettuce or herb mix
80 grams Cheddar cheese
2 tomatoes
2 tablespoons wasabi sauce

Grill the bacon until crispy. Slice open the baguettes and stuff with lettuce, grilled bacon, sliced avocado, sautéed onion, cheese and tomatoes, then squeeze wasabi sauce over the top.


bacon recipe courtesy of: Eat-Japan, 1st Floor, 5-7 Folgate Street, London, UK, E1 6BX

2377. SARDINE, SUN-DRIED TOMATO and BACON CLUB SANDWICH

makes four sandwiches


14 sun-dried tomato slices packed in oil, drained and finely chopped
1/2 cup packed fresh Italian parsley leaves, finely chopped
6 tablespoons unsalted butter (3/4 stick), at room temperature
6 dashes Tabasco Sauce
Kosher salt
freshly ground black pepper
12 slices thin white sandwich bread, toasted
8 slices cooked bacon
2 cups arugula (about 1 1/2 ounces), washed and dried
2 (4-ounce) cans sardines packed in olive oil, drained

Combine the sun-dried tomatoes, parsley, butter, and Tabasco in a medium bowl and mix into a uniform paste. Taste and season with salt and pepper as needed.

Place 8 slices of the toasted bread on a work surface. Spread an even amount of the tomato butter on each slice, using it all up. Set the remaining 4 unbuttered bread slices aside.

Place 2 pieces of bacon each on the buttered sides of 4 of the bread slices. Top the bacon with 1/4 cup of the arugula per sandwich. Top the arugula with a slice of the unbuttered bread. Place a quarter of the sardines on top of each unbuttered piece of bread and season with pepper. Top the sardines with another 1/4 cup of the arugula per sandwich, and finish with a slice of buttered bread, buttered-side down. Slice each sandwich in half and serve.


bacon recipe courtesy of: Sarah Karnasiewicz, CHOW.com, 235 Second Street, First Floor, San Francisco, California 94105

2107. ROAST BEEF and BACON CLUB SANDWICH

serves four


1 pound roast beef, thinly sliced
1 French baguette, cut into four equal servings and sliced in half
2 teaspoons olive oil
4 ounces blue cheese
1/4 cup finely chopped fresh chives
mayonnaise
12 slices bacon
1 tomato, thinly sliced
1/2 red onion, thinly sliced
fresh ground black pepper to taste

Preheat oven to 350ºF. Brush French bread with olive oil and toast cut side up. Remove from oven and cool slightly, spread blue cheese on one half of each sandwich. Add chopped chives and fresh ground pepper. Spread mayonnaise on remaining slices. To assemble, arrange 4 ounces of roast beef on blue cheese side of sandwich. Top with bacon, tomato and red onion. Slice each sandwich in half and serve.

bacon recipe courtesy of: Certified Angus Beef® , Certified Angus Beef LLC, 206 Riffel Road, Wooster, Ohio 44691

1962. DOUBLE CHICKEN CLUB SANDWICH with BACON and SAFFRON AIOLI

makes 4 servings


Pinch of saffron threads, crumbled (4 to 5 threads)
2 teaspoons warm water
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Ground black pepper, to taste
6 ounces bacon
8 slices whole-grain sandwich bread
8 ounces sliced cooked chicken breast
2 cups arugula or leaf lettuce
1 large tomato, sliced
1/2 small avocado, sliced (optional)

In a small bowl, combine the saffron and warm water. Let stand for 5 minutes.

In a blender or mini food processor, combine the saffron mixture, mayonnaise, lemon juice, mustard and garlic, then blend until smooth. Season with pepper to taste. Set aside. The aioli can be store, covered, in the refrigerator, for up to 1 week.

Cook the bacon according to package instructions. Toast the bread.
To assemble the sandwiches, spread some of the saffron aioli on each piece of toast. Divide the bacon, sliced chicken breast, arugula (or lettuce), tomato and avocado (if using) among 4 slices of toast; top with the remaining toast.


bacon recipe courtesy of: Jim Romanoff, for the Associated Press | The Seattle Times, July 27, 2010

1061. CURRIED WAFFLE CLUB SANDWICHES

makes 4 sandwiches (eight to nine 4-inch-square waffles)


For the chutney mayonnaise
1/4 cup Major Grey chutney or your favorite chutney, coarsely chopped
1/2 cup reduced-fat mayonnaise
salt
freshly ground black pepper

For the sandwich fillings
8 small leaves romaine or iceberg lettuce
8 slices tomato
8 slices (about 1/3 pound) turkey breast
4 strips crisp bacon, cut in half

For the waffles
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
pinch salt
1 tablespoon Madras curry powder
1 cup low-fat buttermilk
1/4 cup low-sodium chicken stock
1 large egg, lightly beaten
3 tablespoons golden raisins, chopped, or whole currants
2 tablespoons chopped walnuts or pecans
2 tablespoons unsalted butter, melted

For the chutney mayonnaise: Combine the ingredients (adding salt and pepper to taste) in a small bowl. Cover and keep at room temperature while you prepare the waffles.

For the sandwich fillings: Have them ready near the work surface where you will assemble the sandwiches.

For the waffles: Preheat the waffle iron, and preheat the oven to 200 degrees. Place a baking sheet on the middle oven rack.

In a large bowl, combine the flour, baking powder, baking soda, salt and curry powder. Set aside.

In a separate medium bowl, combine the buttermilk, chicken stock and egg, stirring to mix well. Add the mixture to the dry ingredients bowl, mixing well. Add the raisins or currants, nuts and melted butter, stirring just to combine.

Lightly grease the hot waffle iron grids with nonstick spray oil, if necessary.

Pour 1/3 to 1/2 cup of the batter evenly on the heated grids, using a heatproof spatula to even out the batter. Close the lid and bake for 4 to 5 minutes (depending on the make of your waffle iron), or until the waffle is light brown and lightly crisped. Transfer to the baking sheet in the oven as you continue to make more waffles.

To assemble: Working with 2 waffles at a time, build each sandwich by placing a lettuce leaf on the waffle, then spread the lettuce with some of the chutney mayonnaise. Layer 2 tomato slices across the mayonnaise, 2 slices of the turkey breast, and 2 pieces of bacon strips and spread more chutney mayonnaise on them. Layer with another lettuce leaf and top with the second waffle. To serve, spear with toothpicks, cut in half and serve immediately.


courtesy of: Waffles from Morning to Midnight, by Dorie Greenspan. William Morrow, 1993

1029. TILAPIA CLUB SANDWICHES

yields 4 servings


8 slices bacon
1 cup flour
1 cup cornmeal
2 teaspoons dried or 2 tablespoons chopped fresh dill (eyeball it)
2 teaspoons ground coriander (about 2/3 palmful)
1 teaspoon chili powder (about 1/3 palmful)
4 large tilapia fillets (2 to 2 1/2 pounds total), halved crosswise
Salt and pepper
5 tablespoons extra-virgin olive oil
1 romaine lettuce heart, shredded
2 plum tomatoes, halved lengthwise and thinly sliced crosswise
Juice of 1 lemon

Position a rack on the top shelf of the oven and preheat to 375°. Arrange the bacon in a single layer on a broiler pan and roast until crisp, 20 to 25 minutes; halve crosswise.

On a plate, combine the flour, cornmeal, dill, coriander and chili powder. Season the tilapia with salt and pepper on both sides and coat with the flour mixture.

In a large nonstick skillet, heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Working in 2 batches, add the fish and cook, turning once, until dark golden, 8 to 10 minutes total.

In a bowl, toss the lettuce and tomatoes with the lemon juice, remaining 2 tablespoons olive oil and salt and pepper to taste.

On each of 4 plates, layer a piece of tilapia, 2 bacon strips, a pile of salad, another piece of tilapia, 2 more bacon strips and more salad.


courtesy of: Rachael Ray, Every Day with Rachael Ray, August 2007

1022. SWORDFISH and SMOKED BACON CLUB SANDWICH

serves four


2 pounds swordfish, cut into four 1/2-inch-thick steaks
1/2 cup olive oil
Spanish smoked paprika to taste
4 large portobello mushroom caps, stems removed
Handful of basil leaves, cut into julienne strips
Grated zest and juice of one lemon
3/4 cup mayonnaise
1/2 pound smoked bacon, cooked
8 3/4-inch thick slices country bread, brushed with olive oil
8 large lettuce leaves
4 slices red tomato
Fine sea salt and freshly ground black pepper to taste

Heat an outdoor grill to medium-high heat. Toast or grill the bread slices until golden. Place two slices on each of four dinner plates and set aside. Season the mushrooms with salt and pepper and place them on the grill. Cook until they begin to brown, approximately two minutes, then turn over and cook on the other side for two minutes. Transfer to a plate and set aside. Season the swordfish steaks on both sides with salt and pepper and grill, charring the outside well, but keeping the fish steaks medium-rare inside, approximately three to four minutes per side. Remove from the grill. Place a lettuce leaf on each piece of bread and top with tomato, grilled mushrooms, bacon and swordfish. Drizzle the basil-lemon mayonnaise over the top and serve.

courtesy of: Chef Michael Lomonaco, Porter House New York / Wine Spectator