Club Sandwiches

I made these yesterday for lunch. PW posted this recipe a couple of days ago and I luckily was able to make it soon after. It's my new favorite sandwich! The ingredients are very flexible. Just use what you have on hand or according to your preference. I think these would be great for a gathering too, on a platter toothpicked into individual triangles. Try it! You'll love it.

Makes 2 sandwiches. 

Prep and cook time: 15-20 minutes

Ingredients:

• 6 whole slices of bread
• 1 T traditional basil pesto
• 1 T sun-dried tomato pesto
• sliced lunch meat of your choice (I used turkey pastrami); you'll need around 8 slices
• sliced cheese of your choice (I chose muenster); I used four slices total
• lettuce or fresh spinach
• 4 slices of bacon, cooked to your desired preference (I used turkey bacon)
• 2 whole avocado, peeled, pitted, and sliced into strips

Feel free to skip past the picture demonstration to get straight to the listed directions.

Start by making the sandwich spreads with these two lovely pestos.

In a small bowl, mix together 1 T of the traditional basil pesto with 2 T of mayonnaise. In another small bowl, mix 1 T of the sun-dried tomato pesto with 2 T of mayonnaise. Add more pesto or mayonnaise according to your taste preference. I added a tiny bit more pesto to each. Refrigerate until ready for use.

Next toast the 6 slices of bread until light golden brown. While they are toasting, cook the bacon on the stove or in the microwave according to your preference. Slice each slice of bacon in half and set aside.

To make one sandwich: Remove the pesto/mayo spreads from the refrigerator. Spread two pieces of toast with the basil pesto/mayo mixture. Begin layering on one of the slices over the basil pesto/mayo spread..

 Meat, cheese, lettuce or spinach, bacon, and avocado slices. 

Top with the other basil pesto/mayo spread slice of toast, spread side down against the avocado.

Spread part of the sun-dried tomato pesto/mayo mixture on top of the middle slice of bread. Repeat the same steps as above.. meat, cheese, lettuce, bacon, and avocado. Spread a final slice of bread with the tomato pesto/mayo mixture. Place spread side down on top of the avocado slices. 

Press down on the sandwich to anchor the ingredients together. Use a sharp knife to cut each sandwich into four triangles. Stick a toothpick into each triangle to help hold the ingredients together. 

I thought that the sandwich was very filling on it's own. It's actually a big enough sandwich to split with someone and have side item with it like potato salad or chips.

I hope you love it. It's definitely worth making.

Directions:

1. In a small bowl, mix 1 T basil pesto with 2 T mayonnaise. In another small bowl, mix together 1 T of the tomato pesto with 2 T of mayonnaise. Refrigerate until ready to use.
2. Toast the slices of bread until light golden brown.  Meanwhile, cook the bacon slices according to your preference. Slice each piece of bacon in half and set aside.
3. To make one sandwich: Spread two pieces of toast with the basil pesto/mayo mixture. Begin adding toppings to one of the slices of toast (spread side up) as follows: meat, cheese, lettuce, bacon, and avocado slices. Place the second piece of toast with basil pesto spread face side down to where it is touching the avocado. 
4. Spread the top side of the middle piece of toast with part of the sun-dried tomato pesto/mayo mixture. Place the toppings on top of the spread as previously directed. Spread the tomato pesto/mayo mixture on the final slice of toast. Place spread side down on top of the second avocado layer. 
5. Press down on the sandwich to anchor the ingredients in place. Use a sharp knife to cut each sandwich into four triangles. Use toothpicks to hold each triangle together. 

Suggestions:

• Serve with a side of chips.
• Serve with a side of potato salad.
• Make these for a gathering and have individual triangles on a serving platter.