Club Sandwich

Club Sandwich
Staff Writer

Judith Hannenmann

Born from an elusive past, the club sandwich (like all great things in history) was supposedly created accidentally by a ravenous man in the late 1800s. Sure, the first sandwich may have been a crude amalgamation of bread and cold meats. But today, the club sandwich has evolved into several diners’ signature, staple dish. This multi-layered, flavor-packed luncheon special is easy to make and even easier to customize. This recipe is from a member of our Culinary Content Network, Judith Hannemann, and is given a kick of spice from a pesto mayonnaise.

Click here to see 10 Classic Summer Sandwich Recipes

Directions

For the pesto mayonnaise

In a small bowl, mix together the mayonnaise and pesto. Spread the mayonnaise-pesto on 1 side of 2 slices of bread. Next, layer ingredients on top of 1 mayonnaise-lathered piece as follows: lettuce, sliced tomatoes, bacon, 1 slice of toasted bread without the mayonnaise pesto, turkey meat. Top with the other slice of mayonnaise-lathered piece, mayonnaise down, slice in half, and serve. 

Nutrition

Calories per serving:

157 kcal

Daily value:

8%

Servings:

1
  • Carbohydrate, by difference 4 g
  • Protein 18 g
  • Total lipid (fat) 8 g
  • Vitamin A, IU 50 IU
  • Vitamin A, RAE 10 µg
  • Ash 4 g
  • Calcium, Ca 28 mg
  • Carotene, beta 12 µg
  • Cholesterol 75 mg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Folate, DFE 3 µg
  • Folate, food 3 µg
  • Folate, total 3 µg
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 11 µg
  • Magnesium, Mg 25 mg
  • Phosphorus, P 10 mg
  • Phytosterols 1 mg
  • Potassium, K 269 mg
  • Retinol 9 µg
  • Sodium, Na 1127 mg
  • Water 39 g
  • Zinc, Zn 2 mg
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