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Procedure for Assembling Double-Decker (Club) Sandwiches
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
- Toast 3 bread slices and allow to cool upright or on a rack so they stay crisp.
- Place the cooled slices in a row on a cutting board.
- Apply a thin layer of mayonnaise to all 3 slices (A).
- Place a lettuce leaf on the left bread slice.
- Place the primary filling ingredient on the lettuce (B).
- Place the second bread slice on top of the filling ingredient spread-side down (C), and press gently.
- Apply a thin layer of mayonnaise to the top of the second bread slice of the sandwich (D).
- Place slices of cooked and cooled bacon on top of the bread slice (E).
- Place another lettuce leaf and tomato slices on top (F).
- Place the remaining bread slice, spread-side down, on top, and press gently.
- Secure with 4 sandwich picks (G).
- Cut diagonally into quarters (H).
- Place on the plate in a pinwheel arrangement with center points facing upward (I).
- Add external garnish(es).
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