Club Sandwich

Judith Hannenmann

Ingredients

For the pesto mayonnaise

  • slices white bread, toasted
  • 1 Tablespoon  mayonnaise
  • 1/4 Teaspoon  pesto
  • leaves iceberg lettuce
  • slices tomato
  • slices bacon
  • 2 Ounces  sliced turkey

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:

668 calories

Dietary restrictions:

Daily value:

33%

Servings:

1
  • Fat 41g 62%
  • Carbs 45g 15%
  • Saturated 9g 46%
  • Fiber 4g 17%
  • Trans 0g
  • Sugars 7g
  • Protein 29g 59%
  • Cholesterol 85mg 28%
  • Sodium 987mg 41%
  • Calcium 132mg 13%
  • Magnesium 66mg 17%
  • Potassium 518mg 15%
  • Iron 4mg 22%
  • Zinc 3mg 19%
  • Phosphorus 332mg 47%
  • Vitamin A 484IU 10%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 1mg 38%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 12mg 59%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 88µg 22%
  • Vitamin B12 1µg 16%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 10µg 13%
  • Fatty acids, total monounsaturated 12g
  • Fatty acids, total polyunsaturated 6g
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