This is a recipe for an easy to build party Sub Club Sandwich. An absolutely delicious sandwich piled high with your favorite sandwich fixins’ and slathered with a wonderful lemon mayo spread. This is a great sandwich to feed a crowd. Perfect for a tailgating party, or Super Bowl Crowd. And don’t forget those Summer parties. A delicious sandwich after a long afternoon at the pool.
The best thing about this club sandwich isn’t the bacon…it’s the lemony mayonnaise spread that takes it to the next level.
The club sandwich is one of those All-American diner classics that you can count on being delicious just about anywhere. While it’s usually a double decker affair that includes bacon, I love this “tinkered with” version.
With no frilly toothpicks, this is built on a loaf of French bread to feed a crowd. We’ll build that sandwich below, but first let’s drink some wine.
Last night we had a 2010 Hess Collection Mount Veeder 19 Block Mountain Cuvee. About $35.
It’s kind of a Bordeaux blend with a high altitude attitude. It reminded me of several years ago on our first trip to Napa when we visited the Hess winery. Even by Colorado standards it seemed a long way up a winding two lane mountain road. Nestled in the forest, the winery is constructed of stone and seems very old and traditionally European. We bought mostly Petite Sirahs and have repurchased them for years.
Part of the Donald Hess’ contemporary art collection is housed above the tasting room on the second floor. The most evocative pieces for me were a real vintage typewriter actually on fire by Leopoldo Maier and two huge (probably 8 x 15 foot) “casts” of nondescript pieces of scarred road and cliff sides by the Boyle Family. More on the art can be fond at their museum website.
What I think is good about this Mountain Cuvee is that it, like the winery itself, seems to exhibit both a traditional and contemporary side.
Now that we’ve sipped some wine, let’s build that sandwich.
Party Sub Club Sandwich Recipe
This is a fun sandwich to build. Just grab your favorite deli meats next time you’re at the store. Pick up a loaf of French Bread or Italian Bread. The lemony mayo spread is really a must to make this sandwich special. Please don’t skip that step.
I hope you give this unique club sandwich recipe a try, and if you do, please come back and give the recipe a star rating. And leave a message about your experience with the recipe.
And if you have a favorite “feed a crowd” party sub sandwich recipe, please let me know, I’d love to give it a try.
More Sandwich Recipes
- Toasted Pueblo Chile Chicken Sandwich
- Buttermilk Fried Chicken Sandwich with Jalapeno Slaw
- Melon and Salami Sandwich on Rye
- Prosciutto Parmesan Arugula Sandwich
- Pita Roll Up Sandwiches
Party Sub Club Sandwich
- Lemon Mayo Spread:
- ¾ cup mayonnaise
- 2 tablespoons finely chopped chives
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- Salt and fresh ground black pepper to taste
- For the Sandwich:
- 1 loaf Italian bread 12 inch – split lengthwise, or soft French bread
- 1 pound very thinly sliced roasted turkey
- 1 pound very thinly sliced ham
- 10 slices cooked bacon
- ½ leaves small head iceberg lettuce shredded or of Romaine Lettuce
- 8 slices tomatoes sprinkled with salt
- For the mayonnaise spread:
- In a small mixing bowl, combine all the ingredients. Season with salt and pepper, and stir. Set aside.
- Build the sandwich.
- On a clean work surface, arrange the bread pieces, cut-side up.
- Spread the mayonnaise on both pieces. Place the turkey and ham on the bottom slice of the bread, without letting any of the meat drape over the edges.
- Place the bacon on top (broken into pieces to fit, if necessary), followed by the lettuce and tomatoes. Top with the other slice of bread. Slice the sub into individual portions.
Party Sub Club Sandwich…It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.