Triple-decker must be regional, as well.
Sara Lee agrees with the Dictionary.
“Life is like a shit sandwich.”
The MORE BREAD you got, the LESS SHIT ya gotta eat.
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Brilliant! Ain’t that the truth!
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I agree, especially in a BLT, the tomato and its juices intermingled with mayonnaise, can shine.
So if it has two pieces of bread - IOW, a “sandwich” - it’s a double decker?
ETA: Sara Lee is inconsistent. Following the link, click on the link for the avocado and bacon double decker. Note that the recipe calls for four slices of bread. And Dictionary.com calls the fillings the ‘decks’. https://www.dictionary.com/browse/double-decker
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If it does not have three slices of bread, it is NOT a club. Period. No rolls or buns. Since the human jaw does not unhinge, the bread can’t be thickly sliced. There must be bacon, lettuce, tomato, and mayo, PLUS at least one more animal protein. Cheese if appropriate.
A Thanksgiving club sandwich is a seasonal delight. Your choice of bread. The mandatories as above, plus cranberry sauce and leftover stuffing on one of the slices, and turkey on the other, with the mayo. If you had mashed sweet potato, spread a thin layer of that on the bread for the turkey layer. Try to sneak a little chive cream cheese in somewhere, too!
I have been known to bastardize the club concept, so it cannot claim that name. Rye or pumpernickel. Chive cream cheese and liverwurst on one slice. Sweet onion, mayo, and sliced hard-cooked egg on the other (or egg salad in place of the mayo and egg). Tomato only if it’s a great one. Rather than a club, I call it a clog.
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There was a notorious lawsuit about that in Massachusetts.
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This may be a Club for tripping.
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Growing up in the NYC suburbs, a club with both ham or roast beef, and chicken/turkey, was very common. But never ham AND roast beef.
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touché
The Club was a double- decker from the 1890s until the 1970s.
The open-faced Club has a single deck.
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There once was a product that claimed to repair the damage you would cause. Then the killjoy FTC told them to substantiate their claims. It has long since disappeared from the market. And I never, ever put any on a club sandwich. Or washed dishes with it.
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This last article is a tour de force (and I bet the second one was cribbed from it).
To summarize: " The main distinguishing factors of the club sandwich, to me, are 1) the combination of fowl & cured pork, 2) the toasted bread, 3) the salad in addition to the meat. I will accept ham in place of bacon, though it still annoys me. I do not , however, think partitioning the sandwich with a middle slice of bread is necessary."
Fair enough.
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Ok… now I’m really confused. What does a club sandwich look like in your area?
According to wikepedia:
As with a BLT, toasted white bread is standard, along with iceberg lettuce, bacon, and tomatoes. The sandwich is usually dressed with mayonnaise. Variations on the traditional club sandwich abound. Some replace the poultry meat with eggs (a “breakfast club”) or roast beef.
Mine aligns exactly with that description…
@biondanonima yeah I think we are on the same page. A triple decker BLT with another item, basically. I mentioned above my local diner served it to me with cheese instead of bacon… I hated it. lol
@greygarious one of my favorite club sandwiches ever was from a joint in MD where it was a triple decker with shrimp salad on one layer and a crab cake on the other. No bacon, but the warm/cool thing was just fantastic on it! I personally don’t think bacon is mandatory but most of the time it makes the experience. Like, I wouldn’t expect or need bacon on a thanksgiving club. And as a huge fan of liverwurst your club sounds fricking amazing!!!
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Mine is traditionally poultry (usually turkey) l’iceberg, tomatoes, bacon, white toast mayo. A Junior Club omits the third slice of bread.
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Two riffs on BLTs that I have really enjoyed are substituting fried green tomatoes for red tomatoes (or, better still, blacks Krims) and adding onion marmalade. I used to get clubs with Durkee sauce for dunking (sandwich still had mayo on it) at the old Houston Club. Chipotle mayo might be fun. I would like to experiment with these in an otherwise traditional club (toasted white bread and iceberg lettuce). Substituting smoked turkey for regular might be good, too, as would be thick cut peppered bacon. I want either seasoned curly fries alongside or a cup of Senate bean soup.
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I don’t think I’ll ever roast a turkey breast again…sous vide all the way!
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Slow smoked over post oak is pretty good, too.
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