I realized last weekend that the club sandwich is one of my tests on a good restaurant. It’s hard to mess up so you aren’t taking a huge risk in ordering it, but depending on the quality of the contents, you can gauge a restaurant. In fact, some of my favorite restaurants are those where I first ordered the club sandwich and then branched out into other parts of the menu.
The Club Sandwich at the now defunct Spring Street Deli in Paso Robles, CA, was pretty amazing. Good quality meat and cheese on toasted San Luis Sourdough bread. It was rockin’ awesome. They put half a pound of meat on one sandwich!
I’ve toned it down for this sandwich, but I’ve modeled it after theirs, a very simple affair actually.
Toasting the bread allows it to hold up for packing, even if you load lettuce and tomato on it. You might want to keep the mayo on the side to prevent soggifying the sandwich. We love the combination of soft and crisp textures with a hint of smoke from the bacon and sweet from the tomato.
This sandwich definitely makes a meal.
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Spring Street Club Sandwich
- 8 slices sourdough bread
- 8 slices bacon cooked crisp
- 8 oz deli sliced turkey breast
- 8 oz sliced ham
- 4 oz cheddar cheese slices
- ¼ cup mayonnaise (more or less to taste)
- 4 lettuce leaves
- 2 tomato sliced
- Toast the bread lightly.
- Layer on one slice of the bread: bacon, turkey, ham, cheese, tomato, and lettuce
- Spread mayonnaise on the top slice and place it mayo-side down on the sandwich.
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