Club sandwiches

[Cannot_Wait_4Disney]

Cheese is not an ingredient in a classic club sandwich. However, it is an innovation that I happen to like. The classic club is on toast, with the bacon hot but all other ingredients cold. But you can do you on that one.

Interesting how regionalisms play such a big part at times. The only sloppy joes I know of are made with ground beef in a thick tomato sauce, similar to bean-less chili, slathered between a hamburger bun. What makes it "sloppy" is how saucy it is.

Catsup, Mustard, Pickles, onions, vinegar, and spices. Beats Manwich tomato sauce type sloppy.

The only warm club-type sandwich I like is a hot pastrami on untoasted rye, with melted swiss, then piled high with cole slaw, and slathered with Russian dressing for tanginess.

That is a Rachel, not a club. It's similar to a Reuben but with pastrami substituted for the corned beef and slaw substituted for the sauerkraut.

The club part comes as a sandwich shoppe here will add a second layer of corned beef. (I don't care for corned beef, so I skip that layer. Besides pastrami is a kind of a cross between bacon and corned beef, anyway.)

Pastrami and corned beef are essentially the same after brining. But whereas the corned beef gets simmered, the Pastrami gets a spice rub and is smoked. Two of my favorite meats.

 

[Deb]

Pastrami and corned beef are essentially the same after brining. But whereas the corned beef gets simmered, the Pastrami gets a spice rub and is smoked. Two of my favorite meats.

not to derail the club theme of the thread, but I can't tell you how much I miss living somewhere I could get to a decent corned beef or pastrami sandwich in a half hour or less. I'm hours away from one now