Being at home all day working a 9-to-5 job means you need food to be quick and easy, while utilizing as few dishes as possible. The simplicity of club sandwiches make them an easy go-to option. By their classic definition, they aren’t too fancy, have mayonnaise, jam packed with meat, held together by cocktail toothpicks, and cut into quarters. As someone who is trying to decrease my meat intake, there is a way to enjoy this classic sandwich with some tweaks. The solution is simple. Add less meat!
You really don’t need an inch-or-two layer of meat in order to enjoy the many comforting aspects of club sandwiches. Just a minimal layer of turkey or bacon (or both) will suffice. Stack the rest of my sandwich with some veggies mentioned in my previous post on vegetarian sandwiches. Getting creative with condiments in place of the ever-so-gelatinous classic mayonnaise is my next area to improve upon. Using olive oil mayonnaise has been my next best option as well as honey mustard, ranch dressing and Ken’s Chunky Blue Cheese dressing.
Followers of my blog know that I love long and complicated recipes on weekends, but during the week I need to get my meal to get made in 5 minutes then get back to work. Sundays are my day to do all of the prep needed in order to make this prep as painless as possible. This is when I’m frying up an entire package of bacon, going to Costco to get a slab of deli turkey, slicing and roasting veggies, washing my lettuce and stocking up on condiments.
From a technical standpoint, I would consider a BLT as being a club sandwich. So countless variations on BLTs are worthy of a shout-out in this post. One day during quarantine I wanted a BLT but only had a slab of Boar’s Head pepperoni. So, I sliced it into moderately thick pieces, fried it up, and the “PLT with cheese” sandwich was born. The fat rendered from the frying was easy to discard and blot on paper towels.