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This 100 Year Old Sandwich is Still Relevant Today
In American Recipes

This 100 Year Old Sandwich is Still Relevant Today



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There are certain classic sandwiches that continue to stand the test of time, they combine simple delicious ingredients with no need for extra jazz. The club sandwich is one one of those special sandwiches that fills me up with nostalgia and still holds up even in this trendy food climate that we currently live in. Growing up, I always enjoyed my club sandwiches with a Shirley Temple (obviously non-alcoholic of course) so I thought it would be a great opportunity to snaz one up a bit with some Smirnoff vodka and create the adult version! #SmirnoffPartner #Sandwichseries #clubsandwich

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-Recipes-

Drink Ingredients:
Shirley temple Recipe
1.5 oz Smirnoff No 21 Vodka
2 oz – Lemon lime soda or Gingerale
2 oz Soda water
1 oz Grenadine
1 -3 Maraschino cherries (or 10 if you’re lucky)
Wedge of lime (optional)

Home Cured Bacon (Salt method)
Ingredients:
Pork Belly
Salt (lot of it)
Black Pepper

Steps:
1. Take out your pork belly, and cover it with lots of salt.
2. Let it sit in the room temperature for about 12-24 hours, the longer it sit the saltier it will be.
3. When it’s ready, brush out the salt on pork belly.
4. Season the pork belly with some black peppers.
5. Get a string and tie up your seasoned salted pork belly and hang it in the fridge to dry out and cure.
6. Let it cure in the fridge for 2-4 weeks until the belly lost a good amount of the moisture.
7. Now you have homemade bacon! Enjoy!

Broiled Bacon
Ingredients:
Bacon
Oil

Steps:
1. Grab a sheet pan with some tinfoil and a little bit of oil to make it non-stick.
2. Lay out your bacon on the sheet pan and throw it into the oven under the broiler.
3. Let that get nice and crispy and don’t forget to turn them so both side can get crispy.
4. Enjoy!

Deli Style Chicken Meat
Ingredients:
Chicken Breast (2)
Salt
Black Pepper
Coriander Seeds
Chilis
Raw Garlic (2 cloves)
Water

Steps:
1. Stack your chicken breast together, make sure the thick side and the thin side are stacked. So it’s a nice even thick strip.
2. Grab a string and start roping the stacked chicken breast. The main goal is to tight up into one piece.
3. Let’s make a brine: Take out a saucepan, add in some salt, pepper, coriander seeds, chilies, garlic, and water. Bring that up to a simmer so everything is dissolved.
4. Add in some ice cubes to the pot to cool down the brine.
5. Add your tied up chicken into the brine and put it in the fridge to sit overnight.
6. Simmer the chicken in the brine in 160-170°F for 20 minutes until it’s cooked through. 160°F for the internal temperature.
7. Slice your chicken breast and let the meats cool off overnight in the fridge.

Homemade Mayo
Ingredients:
Eggs (1)
Oil
Salt
Lemon (½ )

Steps:
1. Crack a whole egg into your mixing bowl, and start whisking and add in oil very slowly, little by little.
2. Whisking that up until it starts emulsifying and thickening into mayo consistency.
3. Season the mayo: add in some salt, a tiny bit of lemon zest, and a squeeze of lemon juice.
4. Whisk again with all the seasoning, and pour it into a jar. Enjoy!

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20 Comments

  2. A C

    Hi Mike I've seen other bacon recipes where they use sodium nitrite/curing salt. Is there any reason why you didn't use that?
    Thanks!

  3. Joel Jewell

    pro -tip – when hand whipping in a bowl and pouring with the other. If you use a damp kitchen towel and twist it and wrap it around the base of the bowl and tighten it until the bottom of the bowl barley lifts off the counter it will hold it for you and you can really whip it and it will hold

  8. Enzo Lenzi

    Don’t want to be mean or a anything but, jersey tomatoes ? Best tomatoes in the world ? You got to get out of America and tourist places. Go to south Italy(talking real south like napoly and under) and I swear any random tomato bought in a random shop beat the shit out out of jersey tomatoes… you’ll actually understand why tomatoes is
    a fruit. The juiciness, freshness, sweetness that you get in a single bite is just mesmerizing.

  12. Tiger Tye

    I found it interesting that in the 1942 version of the same cookbook they no longer tell you to broil the bacon. Yes I looked it up since I have that one courtesy of my mom. This recipe is so basic it assumes the bread is presliced, as are the tomatoes and meat, and the bacon is already cooked. It literally just tells you what order you layer everything in.

  13. Kevin Bridges

    Everytime I need to make bread I come back to this video. I've made a couple tweaks to this like add an egg and milk. And it's just the best bread ever

  15. Faith's RV Trip

    Can't wait to see your bread. My grandmother made amazing homemade white bread. Hot out of the oven it was divine with butter and honey. My mother got healthy and made dense wheat bread and we hated it except for cinnamon sugar toast as an after school snack with Constant Comment tea.

  16. Random Clouds 隨意雲

    Love it when the bacon slipped out of the sandwich! I love how u make mistakes in your videos. They're more down to earth and realistic than those polished and manicured videos 🤩

  17. Elaine Bruckman

    Hi, enjoying your sandwich series right now. Thanks, very interesting. A comment on the bacon. You can slice the raw uncured pork belly to thickness of thick cut bacon, shake on a little salt and pepper, and fry as you would a cured slice of bacon. It's simple and delicious.

  18. jacques poulemer

    This was a fun trip down memory lane. Around 1960 (both before and after) Our Nana would take my brother and I to Woolworth's and I always had a club sandwich, with potato chips in the middle. We felt very fancy schmanzy and enjoyed it thoroughly. around 1964 I started making things for myself in the kitchen and learned how to make yummy things even better. Thanks for this guys. All the best Jim, Oaxaca, Mexico Retired

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