- Time
- 15 MIN
- Serves
- 2 (DOUBLE FOR 4)
- Skill
- PARING KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Mild
- Protein
- Bring your own
A club sandwich normally needs toothpicks and engineering. Chopped, it needs a roll. Turkey, bacon, lettuce and cheese all land in every bite, and a little mustard and lemon in the mayo keeps it from tasting flat. The tomato stays out of the chop. Chopped in, it waters everything down; sliced and laid in the roll, it stays a tomato. Use fully cooked bacon straight from the package.
The lineup
- 2 tbsp mayonnaise
- 1/2 tsp Dijon mustard
- 2 tsp lemon juice
- 4 oz sliced deli turkey
- 4 slices fully cooked bacon
- 2 slices cheddar or Swiss
- 1 small romaine heart, quartered lengthwise
- 1 plum tomato or pickled tomato, sliced thin and set aside
- Salt and pepper
- 2 sandwich rolls, split
The chop
- Whisk the mayonnaise, mustard and lemon juice in the bottom of the bowl.
- Slice the tomato thin and set it aside. It does not go in the chop.
- Lay the romaine on the board. Stack the turkey, bacon and cheese on top.
- Pile everything together and run your knife through it, turning the pile, until every piece is about the same size.
- Scrape the pile into the bowl and toss until coated. Taste, then add salt and pepper.
- Line each roll with tomato slices, pack in the chop, and eat right away.
The extras
Dodge the Carbs
Skip the roll and make the tomato the platform: swap the plum tomato for 1 large beefsteak tomato, cut it into thick slabs, season them with salt and pepper, and pile the chop on top. Knife and fork required.
Future You
Chop the turkey, bacon and cheese up to 2 days ahead. Add the romaine and dressing, and slice the tomato, just before eating.
Show Off
Add a diced avocado to the bowl at the end and fold gently.
Flavor Bomb
Use sliced pickled tomatoes in place of fresh, all winter. Swap the mayonnaise for Garlic Aioli or Chipotle-Lime Mayo.
Heat Dial
Mild: as written. Warm: Chipotle-Lime Mayo made with 1 chile. Hot: add pickled jalapenos to the chop.
