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Toasted Club Sub

Toasted Club Sub

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Looking for a big, fat, hearty lunch or a quick dinner? This easy toasted club sub has arrived big time Easy, tasty, totally quick!MORE+LESS-

Updated November 6, 2018


can (11 oz) Pillsbury™ refrigerated French bread


slices cheese (Cheddar, American, Swiss, Muenster, or Provolone)


cup bottled salad dressing (Italian, ranch, honey mustard, or Caesar)

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  • 1

    Bake bread according to package directions.

  • 2

    Once bread has been cooked, remove from the oven, but don't turn off the oven. Slice bread in half lengthwise, right down the middle of the loaf.

  • 3

    Layer turkey, ham, tomato, avocado, cucumber, bacon, and cheese on the bottom half of the sandwich. Salt and pepper, if desired. Leaving it open-faced, transfer your load to a baking sheet. Bake in oven for 10-12 minutes, or just until the cheese is melted.

  • 4

    Drizzle with salad dressing. Serve immediately.

Nutrition Facts

Serving Size: 1 Serving
% Daily Value
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Vitamin C


*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Wanna serve up a hot sandwich that'll knock the socks off of you and anyone else you feel like sharing with? This sandwich is straightforward, simple, and so good, it's crazy!Who doesn't love toasted subs -- or club sandwiches? Make this hybrid combo Toasted Club Sub at home and make 'em divine.Slice your sammy up into three pieces, and try to share two of them.I said TRY. Chances are, you'll want all three pieces for yourself. Grrrr. Yum.
  • For more lunch ideas, check our collection of sandwich recipes!

The humble toasted sandwich is one of the most adaptable sandwiches on earth.

There are almost an unlimited number of options when it comes to filling two slices of bread and throwing it all in a sandwich maker.

That’s not to say, however, that all of those options pay off and I was pretty skeptical about a chicken fajita sandwich.

Until I tried it. It was lovely!

What’s your favorite strange food combination?

I think the choice of bread for this recipe is important and I’ve written about the best breads for sandwiches on the blog.

Killer Club Sandwich

Toast bread in toaster until light golden brown. Set aside.

Fry bacon until just barely crisp, then drain on a paper towel. Set aside.

Mix together 2 tablespoons mayonnaise with prepared basil pesto in a separate bowl, mix additional 2 tablespoons mayonnaise with sundried tomato pesto.

Spread two pieces of bread with basil pesto. On one piece of bread, lay ham on top of pesto mayo, then top with cheese and lettuce. On other piece of bread, lay the slices of 1/2 avocado on top of the pesto mayo. Top avocado with bacon. Lift the second slice of bread (the one with avocado and bacon) and place it, ingredient side down, on top of the first piece of bread.

For the second layer: On the top of the top piece of bread, spread the sundried tomato mayonnaise. Spread one side of the third piece of bread with sundried tomato mayonnaise. Place ham, cheese, and lettuce on top. Place other half of the avocado slices on the other piece of bread. Top with bacon slices. Place this piece of bread, ingredient side down, on top of the first piece of bread.

Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths.

Club sandwiches remind me of the seventies. I went through a phase in the seventies when I&rsquod order club sandwiches any time my family and I went out to dinner at the club (club. get it?) and here&rsquos how it would go.

&ldquoI&rsquoll have a club sandwich, please, and a Shirley Temple.&rdquo

Then I&rsquod eat all the rolls in the roll basket and my dad would say, &ldquoHow can you eat so much bread?&rdquo

Ten or fifteen minutes later, my club sandwich would arrive. I would pick apart all the layers, eat the ham, then push the plate away and say, &ldquoWhew! I&rsquom full!&rdquo

Then I&rsquod eat all the crackers in the cracker basket and my mom and dad would shake their heads and wonder what would one day become of me.

Because I love to reminisce, I made myself a club sandwich the other night. Here&rsquos how you can make one, too!

Start with some good sandwich bread. White is fine, wheat is fine, pumpkin is&hellipprobably not fine.

Toast them lightly in the toaster, then set them aside. They need to cool completely before you start piling on all the cool ingredients.

Next&mdashmy favorite part&mdashfry up some bacon.

Frying bacon gives me hope.

When I fry bacon, I feel at peace.

Bacon&rsquos natural, bacon&rsquos good. Not everybody does it, but everybody should.

Remove them from the skillet when they&rsquore no longer chewy but not overly crisp, and let them drain on a paper towel-lined plate.

Now it&rsquos time to mix up a couple of spreads. This is plain mayonnaise (NOT demonic Miracle Whip, but you&rsquore welcome to use that if you like pain and suffering) and prepared basil pesto.

Jarred or packaged pesto has been my saving grace throughout the winter, as I have been able to find zero basil anywhere. I done heard there was a blight.

When it gets warm enough, I&rsquoll be planting so much basil, I&rsquoll embarrass myself.

Mix the mayo and pesto together until combined, tweaking it with more pesto if needed. Refrigerate this until you need it.

I had this in my pantry. If you can&rsquot find sundried tomato pesto, though, all you need to do is chop up or puree a few jarred sundried tomatoes&hellip

Throw it into a bowl with mayonnaise&hellip

And stir it to combine. Refrigerate this till you need it.

Of course, you can just use plain mayonnaise and/or Dijon mustard. But I like taking more of a flavored spread approach knocks an average club sandwich out of the park!

So here&rsquos how you construct one sandwich: start with three slices of toasted bread.

Spread one side of one piece with the pesto mayonnaise.

Place some shaved ham on top. I would prefer for this ham to be much more roughly/thinly shaved so that it would go on the sandwich in clumps instead of slices, but I have issues so don&rsquot listen to me.

Lay some lettuce (this is Romaine) on top of the ham.

Next step: spread another piece of bread with pesto mayo.

Halve an avocado, remove the pit, and cut half of the avocado into slices.

California friends: please don&rsquot judge my avocado. I live in Pawhuska, Oklahoma and it&rsquos April. I don&rsquot have the luxury of putting on my bikini, walking outside with my bronze, shimmering skin, and plucking a perfectly ripe avocado off the tree in my perfectly manicured front yard as my shiny blond hair blows lightly in the ocean breeze.

Club Sub Sandwich

Recipe from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: N/A

Total Time: 15 minutes


For the Herb Mayonnaise:

2 tablespoons finely chopped chives

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

Kosher salt and freshly ground black pepper, to taste

For the Sandwich:

One 12-inch loaf Italian bread, split lengthwise

1 pound very thinly sliced roasted turkey

1 pound very thinly sliced ham

½ small head (3 cups) iceberg lettuce, shredded

8 slices vine-ripened tomatoes, drained and seasoned with salt

Kosher salt and pepper, to taste


1. Make the herb mayonnaise: In a small mixing bowl, combine all the ingredients. Season with salt and pepper, and stir. Set aside.

2. Make the sandwich: On a clean work surface, arrange the bread pieces, cut-side up. Spread the mayonnaise on both pieces. Place the turkey and ham on the bottom slice of the bread, without letting any of the meat drape over the edges. Place the bacon on top (broken into pieces to fit, if necessary), followed by the lettuce and tomatoes. Season with salt and pepper, and top with the other slice of bread. Slice the sub into individual portions, then insert a toothpick into each portion and serve.


1. For basil puree, bring a large pot of water to a boil. Add basil leaves and blanch for 20 seconds. Transfer leaves to an ice water bath for a few seconds drain and pat dry. Place basil, oil and salt in food processor blend until completely puréed.

2. For basil aioli, whisk together mayonnaise, ½ cup basil puree, garlic, lemon juice, salt and pepper in stainless-steel bowl until thoroughly mixed set aside.

3. For each sandwich, preheat flat top griddle to 350 F. Evenly spread 1 ounce grated manchego cheese the size of each bread slice on heated griddle place bread slice on top and gently press down. Cook until cheese is light brown and a little crispy. Repeat with second piece of bread and 1 ounce grated cheese.

4. Place 2 tablespoons butter on griddle and spread out evenly with spatula. Flip both bread slices onto melted butter to brown and crisp the sides without cheese. Remove bread to serving plate.

5. Evenly spread 2 tablespoons basil aioli on the butter-toasted sides of bread. Toss ¼ cup baby kale leaves with mustard Vinaigrette and arrange evenly over 1 side of bread. Top kale with 4 ounces turkey. Place 2 slices tomato on top of turkey and lay 4 slices avocado over tomatoes. Lay 4 slices bacon across avocado then top with second bread slice, cheese-toasted side out. Slice at angle before serving.


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