View Full Version : My latest club sammich

04-11-2019, 11:41 AM
Today's lunch: a chicken-bacon club sandwich on toasted whole-wheat bread, with seasoned fries, ketchup, and dill pickle slices on the side.

A few days ago, I seasoned up a BSCB, roasted it in the oven @ 350 for an hour, chilled it overnight in the fridge, and then sliced it nearly paper-thin for sammiches. Been using this approach for a few months now to make sammich meat, and it works great.

Also had some leftover bacon from breakfast-for-dinner from a couple of night back, so it got recycled into lunch.

Toppings included chopped romaine, thin-sliced tomato, and a generous smear of mayo on all interior bread surfaces.

Showing my work:



Verdict: unbelievably good. Satisfying. Proportions of chicken to bacon to veg were all spot-on. Toast level on the bread was dead-on, and really enhanced the other flavors.

Will make again.

Monte Cristo
04-11-2019, 11:45 AM
Wow! That looks incredible and perfectly done.

04-11-2019, 11:48 AM

tom b
04-11-2019, 12:00 PM

04-11-2019, 01:07 PM
oh, Lordy, mercy!

Big George's BBQ
04-11-2019, 01:41 PM
I would be very happy to have that

04-11-2019, 05:02 PM
Thanks, all, for the kind words. :-D

If I went to a restaurant, ordered a club sammich, and was served what I posted in the OP, I'd pay cash money and be glad for it.

04-11-2019, 05:06 PM
I'll have two of those please.

04-11-2019, 07:28 PM
Awesome. Id hit that hard right about now.

Memphis Elite

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04-11-2019, 08:59 PM
Which direction did you slice the BSCB?

04-11-2019, 09:05 PM
I have a sudden club sandwich craving...I havent eaten one in quite a while.

04-11-2019, 09:09 PM
That is truly one of the finest club sammiches I've ever seen! Love the thinly sliced chicken breast, too.

04-11-2019, 09:34 PM
Which direction did you slice the BSCB?

I sliced across the grain, just like you would with a beef roast, with a carving knife I got from Amazon for ~$25:


Takes a few minutes to get a whole BSCB sliced properly (still working on my carving speed), but really helps get a nice, super-thin slice on whatever meat (chicken or beef) that I'm carving up for a sandwich.

On a side note, I don't buy pre-sliced lunch meat at the grocery anymore since I got the above carving knife. I can prep my own BSCB or beef roasts to my taste, carved how I want, without unnecessary chemicals or preservatives.

04-11-2019, 09:40 PM
That is truly one of the finest club sammiches I've ever seen! Love the thinly sliced chicken breast, too.

Thanks, much appreciated. :icon_blush: :-D

In truth, the idea came to me as I was scanning the fridge, seeing what leftovers were available and trying to come up with a lunchtime gameplan.

I almost didn't take a pic of the finished product, but I'm glad I did, so next time the same leftovers show up, I can try to replicate what I did in the OP.