I love a good sandwich, so when I saw Malcolm and Jillian’s insanely delicious looking Club Sandwich on their blog, FROM AWAY, it became an instant contender for PUGTATO’s Kitchen Workouts. I happen to be a sucker for sandwiches held together by toothpicks. Something about them is just enticing. They are always delicious! It must be because they are exploding with ingredients.
When I find a new blog, one of my favorite things to do read is the “About” section. I like to know about the writers. It’s interesting to learn why the bloggers are writing and to gain a little insight into someone else’s world. This tidbit from FROM AWAY’s “About” section had me instantly hooked:
“We don’t have any training or experience in the restaurant business, don’t own any fancy cookware, and have no special equipment. We don’t even own a decent knife. We believe, however, that anyone who cooks, regardless of skill level, can make interesting, inspired, delicious food. Our goal is to help our readers do just that.” ~From Away
I love that philosophy! Approachable, delicious food. Count me in. This sandwich delivers. It is pleasing to the eyes and the tastebuds. In addition, I experienced the nirvana that is perfectly frying my egg, on the first try. Whatever you do, do not overcook your egg. Over cooked eggs have a distinct sulphur taste (and smell) and you want some drippy deliciousness dripping down your sandwich. (Trust me.)
Now, I suggest you take a moment to peruse FROM AWAY, roll up your sleeves, and dig in to this messy, towering take on a Club sandwich as #31 in PUGTATO’S Kitchen Workouts.
From Away’s California Club
(Original recipe available here.)
- 1/4 cup mayonnaise
- 1-2 canned chipotle chiles in adobo sauce
- 3 slices sandwich bread, toasted white, wheat, whatever kind you desire
- raw baby spinach leaves
- deli turkey (we got a pound, super thinly sliced)
- tomato, sliced
- bacon, cooked (amount to your discretion_
- 2 slices Swiss cheese
- 1/2 avocado, peeled, pitted, and sliced
- 1 fried egg, over-medium
- Make your chipotle mayo. Chipotle peppers are spicy so PUGTATO’s suggestion is to start with less than more- you can always add but you can’t take out! Combine the mayo and peppers in a food processor or by using an immersion blender.
- Let the sandwich building begin. Bottom Layer: Take one pice of toast and slather it with the spicy mayo. Top with spinach, then tomato, turkey, turkey, cheese. Amount of each subject to your taste.
- Middle layer: Slather another piece of toast with the mayo and place mayo’ed side down on the bottom layer. Now slather the top of that piece of bread. (PUGTATO’s Optional ingredient: a 3 mile run, to burn off guilt due to
excessivenecessary mayo-ing.) Top with spinach, avocado, turkey, tomato, cheese, bacon.
- Top layer: On top of the bacon, delicately place your perfectly fried egg and piece of toast that has been slathered with the chipotle mayo.
- Carefully, squish your sandwich just a little bit so the egg yolk drips down and coats your sandwich. Insert toothpicks, cut on a diagonal and enjoy.