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by Francine Black
A little lunch: the “Club Sandwich”!
You may have read about the famous men’s clubs originating in Georgian England, the hallowed bastions created for elite British gents to meet, talk, smoke, gamble-- and naturally, to dine.
This tradition spilled over to 19th century New York, where a chef in the Saratoga Springs Club created a sandwich stacked with lettuce, tomato, bacon and chicken as a quick bite for its distinguished male guests. Hence its name.
Nowadays, having broken the glass ceiling of elite male exclusivity, there’s hardly a lunch menu from diner to fine dining that doesn’t offer a gloriously stacked club sandwich.
I’ve curated the old recipe a bit. Our sandwich features blueberry pecan cream cheese on sourdough, a touch of mayo, lettuce, tomato, thick cut uncured applewood smoked bacon and sliced roast turkey.
Oh and on the side, we’ve got our homemade pickle which has a nice contrasting sour bite reminiscent of a cornichon (pickled cucumber).
Enjoy your day, dear friends!
Editor's Note -- Interested in some unusual ingredients to include in your club sandwich? The app Pinterest has you covered. Go to: https://www.pinterest.com/dpmcheek/club-sandwiches/
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
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