This is the club sandwich and it is quite possibly the most influential sandwich in history. And almost every sandwich developed since, owes something to the this sandwich. Sandwiches used to be rather plain and boring. They lacked imagination. But the club sandwich raised the bar. It set the standard for layered sandwiches influencing everything from classic deli stapes to fast food items like McDonalds Big Mac and introduced balance to gourmet sandwiches that utilize multiple textures, flavors and an expanded horizon of what ingredients are suitable for a sandwich. And its ability to be both a luxury item and a humble convince is very much the zeitgeist of modern dining. And today we will be making one including making our own Deli-style chicken which is way easier than you think thanks to a little tool called a sous vide machine.

RECIPE:
Why The CLUB Sandwich is The Most Innovative Sandwich History
https://www.notanothercookingshow.tv/post/the-club-sandwich
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32 Comments

  1. This kind of geekiness about food is why I'm here. I know my people and my people are the types to give the history of sandwiches while making their own deli meat.

  2. Love me some club sandwiches, especially by the pool made by someone else😂✨🎶

  3. Hi from Oregon, I love using my Sous Vide! I just did chicken thighs last night , browned skin in cast iron pan…the best! I hope you show more of this technique !!!

  4. Sheer perfection! I had always heard that the sandwich was invented and first served at a country club therefore the name. ButI do like the acronym story.

  5. The hottest sandwich going around Brooklyn right now is Sicilian Pannelle. Semolina roll, fried chickpea cutlets, ricotta on top, and a squeeze of lemon juice. So simple, so delicious. Please make it and give me credit for suggesting to you 😉

  6. the club is boring 😛 lunchmeagt, chease toasted bread.. Im not a processed meat kinda gal.. give me a carprese sandwich anyday

  7. PLEASE BE CAREFUL WITH MEAT GLUE IF YOU INTEND TO USE IT! If you breathe it in it is incredibly bad for your lungs, it'll literally glue your lungs together. I'd really recommend wearing a mask when you sprinkle it onto meat.

  8. Stephen, thx mahn!
    Okay, I'm getting a sues vide. Been putting it off for years…
    Oven Baked Bacon, sprinkle on Paprika, Black Pepper and Brown Sugar, no regrets.
    Toss on a few thin slices of avocado, or an avocado oil mayo with a splash of Hotsauce (aoli), why not?
    Much Respect and Kind regards to all…

  9. After the races I went to as a kid with my folks, wed always stop by at Dennys for that late night food run before heading home and wed always get a Club sammich. Such a comfort food the club.

  10. I just cook the breast then cube it up into small bite size then mix it with mayo and a bit of cayenne.

  11. You’ve got to see what a sandwich can mean in Poland. We have great bread, fantastic hams, best European cheeses and plenty of fresh vegetables. Add a pickled cucumber and ketchup and your in for a treat!

  12. Can't beat a good club! Any word on how long you've noticed the souvide chicken lasting in the fridge? Just curious how well it can last for someone who does sandwiches a decent amount some weeks over others

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