This week’s Sunday Funday theme is sandwiches! I’ve shared a number of sandwiches in the past and wasn’t sure what to post this time around. I really don’t eat a lot of sandwiches! Lunch is usually a salad & leftovers and dinner is almost never sandwiches.
We have, however, been road tripping a lot this summer. My rule of thumb is that I will pay for 1 meal per day. That means that (for an overnight trip) breakfast needs to be included in the hotel fee (or muffins I bring from home), and one meal per day needs to be a picnic. And if it’s a day trip, the meal is definitely a picnic!
And since we’ve been on the road so much, my go-to easy foods are getting old fast. Click here to see how I typically pack picnics for long road trips.
So when we went on yet another road trip (this one was a day trip), I decided to think outside the box a bit and recreate my favorite restaurant sandwich: the Club.
I can sometimes be super picky at restaurants and my fallback is always the club sandwich. The ingredients are consistent, and I know that I love it. Therefore, it was time to make my own.
I have to admit, my mind was a little blown when I realized for the first time when making the sandwich myself that this is essentially a BLT stacked on a ham & turkey sandwich. No wonder I love it! Those are my favorite two sandwiches!
The at home version of my favorite did not disappoint at all and traveled remarkably well. In this version I used slices of homemade bread which I thought really enhanced the sandwich!
Want more? Check out these sandwiches:
- Bombay Chapatti Sandwich by Sneha's Recipe
- Chicken Bacon Pressed Picnic Sandwiches by Making Miracles
- Club Sandwich by Amy's Cooking Adventures
- Falafel Pita Sandwich by Mayuri's Jikoni
- French Dip Sandwich au Jus (Slow Cooker) by Karen's Kitchen Stories
- Grilled Kielbasa Sandwiches by A Day in the Life on the Farm
- Homemade Muffuletta by Food Lust People
- Is it, Or Isn't It, a Sandwich? by Culinary Adventures with Camilla
- Submarine Bites with Sub Sauce by Palatable Pastime
- Zucchini and Carrot Vegetable Sandwich by Cook with Renu
Adapted from Delish
3 slices whole wheat bread, toasted
2 tablespoons mayo
1 leaf green leaf lettuce
2 slices of tomato
2 slices thick-cut bacon, cooked crisp
1 slice cheddar cheese
2 slices thick cut deli turkey
2 slices thick cut deli ham
Spread the mayo over one side of each slice of bread.
Place one piece of bread mayo side up. Stack the lettuce, tomatoes (pressed between 2 paper towels to remove excess liquid, if desired), and bacon slices.
Top with another slice of bread and spread the opposite side with the remaining mayo. Top with cheddar, turkey, and ham.
Top with the remaining slices of bread, mayo side down. Secure with 4 toothpicks, then cut into 4 wedges. Serve immediately or refrigerate for 2-3 hours before serving.