THURSDAY

Turkey Club Sandwiches  |  Oven-Baked “Dirty” Potato Chips

Photograph by Joe Pugliese

Once again this week, dinner luck was on my side.  When I planned this week’s dinner menu {last week} I had no idea how hot the weather would turn here in Northern California.  Last night we dined on, what James Villas {food critic for Town & Country magazine} calls “the quintessential American dish”…club sandwiches {click on the photo above to read an article @ Town & Country magazine on the history of the club sandwich}.  Over the years, I have had the opportunity to enjoy this classic sandwich, delivered poolside, at some pretty spectacular destinations and, when the weather begins to heat up, it makes regular appearances on our dinner menu {sans pool & a friendly server in a white jacket}.  We find this sandwich to be at it’s best when we can pick the tomato from one of our own garden vines.

Turkey Club Sandwich {adapted from the Food Network}

• 12 slices white bread, lightly toasted
•  mayonnaise {preferably homemade}, amount depends on personal preference
• 8 small stacks of iceberg lettuce leaves
• 8 {large} tomato slices
• Kosher salt and freshly ground black pepper
• 8 large slices cooked bacon, torn in half to fit on bread
• 16 slices roasted & sliced turkey breast {home-roasted is preferable but good-quality deli meat is a fine substitution}
• 16 specialty sandwich picks {cupcake toppers work well!}

1. To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with tomato slice, and season with salt and pepper, to taste. Place bacon over the tomatoes and top with 2 slices of turkey. Season the turkey with salt and pepper, to taste. Repeat this process with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
2. Pin the sandwich’s layers together by piercing them with 4 sandwich picks through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
3. Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces {each piece should be secured in the center with a pick or sword}. Serve with homemade, oven-baked potato chips {recipe follows} and pickles.

Now assemble the sandwich…

Oven-Baked “Dirty” Potato Chips

• 2 large russet potatoes {with skins}, washed
• 4 tablespoons olive oil
• Flaky sea salt for seasoning to taste

1. Preheat oven to 450°F.  Using a mandoline, slice potatoes to ¼-inch thickness
2. Soak potatoes in a bowl of ice water for 5 minutes then drain and dry on paper towels.
3. Toss potato slices and olive oil in a clean, dry bowl making sure potatoes are generously coated with the olive oil.
4. Divide and place potato slices, in a single layer, on two baking sheets lined with parchment paper and season to taste with the salt.  Bake for approximately 8-12 minutes or until potatoes are golden brown and have begun to crisp.  Serve hot out of the oven.

Our dinner plate was actually a dinner “basket” this evening…