Roast Beef Club Sandwich

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Sometimes you just really want a nice big hearty sandwich! You want it layered up with lots of flavors that play off each other to create the perfect bite with every single bite. There are several different ways to make a great sandwich and this one is my version for a delicious Roast Beef Club Sandwich. I know you are thinking to yourself – Seriously, it’s just a sandwich! But I am hear to tell you a well made sandwich is always a welcome meal.

There are few different steps you can take to ensure that you are making a quality sandwich. Obviously, you want to start with quality ingredients. I prefer to get my roast beef from the deli counter. But other key points are how you layer things on to the bread, and how you prepare the different ingredients. For the bacon – I like to do a slightly softer fry than I would if i was just adding bacon to a breakfast platter. This makes it so that the bacon won’t just crumble everywhere when you take a bite. For the bread – I really encourage you to utilize the technique of putting both slices of bread for a sandwich into the same slot of the toaster. This allows for the outside to be nice and toasted but the inside stays soft, to make for a better mouth feel. Even distribution is the name of the game for how you build the sandwich. The real key to a fantastic sandwich is when every bite from start to finish tastes amazingly good and the same! So when you are adding your ingredients, make sure you are just clumping in all up in the middle, leaving the outer edges lonely and empty.

Microgreens are such a great alternative to lettuce. Don’t get me wrong – I love putting lettuce on sandwiches. But microgreens add powerful punches of flavors as well increase the nutritional value of the whole meal. I tend to lean on Broccoli microgreens – they have an amazing flavor. You could also do radish, beets, or sunflower microgreens. You could also go for what is more commonly referred to as alfalfa sprouts or clover sprouts. It also just makes the sandwich feel a little more gourmet.

If horseradish isn’t your thing, due to the heat level, I would suggest just dialing the amount down before omitting all together. The way the beef and bacon play off the horseradish with the greens and onion, it is just such a fantastic bite with a great depth of flavor. Another key to successful sandwich service – the extra long toothpicks! They serve two purpose – to make it easier to cut the sandwich in half and to hold together the half you haven’t eaten yet. It’s a tiny thing but makes for a whole experience.

Club or clubhouse sandwiches got their name mostly just to make one think its something “extra” or “exclusive” like being a member of a club and were first found in the clubhouses of golf course and country clubs. The defining features are more than one type of meat, a variety of veggies, a mayo based spread and toasted bread. Some are served on toasted rolls, some are served double decker style. Some are served hot and some served cold. The real key to a really good club – don’t skimp on the meats!

Now Let’s Get Cookin’!