I have a fondness for club sandwiches. I blame a childhood where such things were ladylike and fancy. Of course, I failed at ladylike anything…but I sure did like some grown up lady food. I couldn’t figure out the dresses, heels, discussions or make-up. I didn’t quite understand why all the ladies didn’t have “jobs” but never had a minute to spare. I did understand the club sandwich, but not why it was marked “lady food.”
I still like club sandwiches. My love does not…but I aim to convince her with…the MUSHROOM club sandwich! Yes! A mushroom club sandwich. Coarse cut butter fried mushrooms instead of the original chicken. I need to investigate the peppy mayo though. Because I live with an anti bacon person…I have to skip that too…making it a vegetarian dream sandwich. You know why? Because a little bit of olive makes a fine substitute for bacon when it comes to vegetarians.
I will start with the “Original” club sandwich and continue with the mushroom. Look at the photo though for the Turkey, Duck, Goose, Tongue, Roast Pork, Lobster, Salmon, Flounder Cheese, Boston, or Oyster Club sandwiches.
The Original Club Sandwich
3 slices toast
Butter or Margarine
2 slice cooked white chicken meat
2 crisp cooked bacon slices
2 slices tomato
Toast the bread and spread with butter or margarine.Cover one slice with chicken; spread with mayonnaise and top with a lettuce leaf. Place bacon and tomato slices on top. Cover with the remaining toast slice. Fasten securely with 4 wooden toothpicks. Cut the sandwich diagonally into 4 triangles. Stand them upright on a plate. Garnish with pickles, olives, or halved slices tomato.
Mushroom Club Sandwiches
Make according to directions for the original club sandwich; but use instead of chicke, a layer of coarse-chopped butter-fried fresh mushrooms. Add a little chopped scallion or minced olives and use “pepped up mayonnaise”
Better Cooking Library, Sandwich and Party Snack Cook Book, 1964