Club Sandwich

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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 1158kcal

Ingredients

Summer Corn Chowder

  • 1 TBSP Butter
  • 1/4 cup Onion diced
  • 2 cloves Garlic minced
  • 1 TBSP All-purpose flour
  • 2 cups Corn
  • 1/2 cup Potato peeled and diced
  • 2 cups Chicken broth
  • 1 cup Milk
  • Fresh parsley chopped for garnish (optional)

Club Sandwich

  • 4 slices Bacon
  • 6 slices Your choice of bread square shape slices work best
  • 4 tsp Mayonnaise
  • 4 leaves Romaine lettuce cut to fit the bread
  • 4 slices Tomato
  • 6 oz Deli turkey breast
  • 1 Avocado sliced
  • 8 Toothpicks
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Homemade Lemonade

  • 1/2 cup Lemon juice fresh squeezed
  • 20 oz Water
  • 2 TBSP Sugar use to taste
US Customary - Metric

Instructions

  • In a pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant. Mix in the flour until fully combined. Add the corn kernels and diced potato to the pot and stir to combine. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15 - 20 minutes, or until the potatoes are tender. Stir in the milk and simmer for 3 minutes longer. Season with salt and pepper. Set aside.
  • Lay the bacon in a skillet over medium heat. Cook on both sides until golden brown and crispy. Set aside on paper towels to drain excess grease.
  • Lightly toast the bread slices.
  • Spread the mayo on one side of each slice of bread. Layer with lettuce, tomato seasoned with salt and pepper, bacon, another slice of bread, turkey, and avocado, and finally top with a slice of bread. Repeat for more sandwiches.
  • Place the toothpicks in the center of each side of the sandwich to hold the sandwich together. Cut diagonally from corner to corner to create 4 triangular pieces.
  • Mix the ingredients for the lemonade. Serve over ice if desired.
  • Serve the club sandwich with summer corn chowder garnished with parsley, bbq chips, pickle, and lemonade.

Nutrition

Calories: 1158kcal | Carbohydrates: 126g | Protein: 44g | Fat: 58g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 3027mg | Potassium: 2241mg | Fiber: 18g | Sugar: 38g | Vitamin A: 6404IU | Vitamin C: 66mg | Calcium: 386mg | Iron: 7mg

Club Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 1158 kcal

Ingredients
 
 

Summer Corn Chowder

  • 1 TBSP Butter
  • 1/4 cup Onion diced
  • 2 cloves Garlic minced
  • 1 TBSP All-purpose flour
  • 2 cups Corn
  • 1/2 cup Potato peeled and diced
  • 2 cups Chicken broth
  • 1 cup Milk
  • Fresh parsley chopped for garnish (optional)

Club Sandwich

  • 4 slices Bacon
  • 6 slices Your choice of bread square shape slices work best
  • 4 tsp Mayonnaise
  • 4 leaves Romaine lettuce cut to fit the bread
  • 4 slices Tomato
  • 6 oz Deli turkey breast
  • 1 Avocado sliced
  • 8 Toothpicks
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Homemade Lemonade

  • 1/2 cup Lemon juice fresh squeezed
  • 20 oz Water
  • 2 TBSP Sugar use to taste

Instructions
 

  • In a pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant. Mix in the flour until fully combined. Add the corn kernels and diced potato to the pot and stir to combine. Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15 - 20 minutes, or until the potatoes are tender. Stir in the milk and simmer for 3 minutes longer. Season with salt and pepper. Set aside.
  • Lay the bacon in a skillet over medium heat. Cook on both sides until golden brown and crispy. Set aside on paper towels to drain excess grease.
  • Lightly toast the bread slices.
  • Spread the mayo on one side of each slice of bread. Layer with lettuce, tomato seasoned with salt and pepper, bacon, another slice of bread, turkey, and avocado, and finally top with a slice of bread. Repeat for more sandwiches.
  • Place the toothpicks in the center of each side of the sandwich to hold the sandwich together. Cut diagonally from corner to corner to create 4 triangular pieces.
  • Mix the ingredients for the lemonade. Serve over ice if desired.
  • Serve the club sandwich with summer corn chowder garnished with parsley, bbq chips, pickle, and lemonade.

Nutrition

Calories: 1158kcalCarbohydrates: 126gProtein: 44gFat: 58gSaturated Fat: 17gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 108mgSodium: 3027mgPotassium: 2241mgFiber: 18gSugar: 38gVitamin A: 6404IUVitamin C: 66mgCalcium: 386mgIron: 7mg
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