Club Sandwich Dip Recipes

CLASSIC CLUB SANDWICH

Steps:

• Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
• To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat 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.
• Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords 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.
• 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 potato chips and pickles.

CLUB SANDWICH DIP RECIPE - (4.6/5)

Steps:

• 1. In a 3- or 3 1/2-quart slow cooker, combine turkey, ham, process cheese, cream cheese, mayonnaise, and mustard. 2. Cover and cook on high-heat setting for 1 to 2 hours or until cheeses are melted, stirring after 1 hour. 3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally. Before serving, stir in half of the bacon. Top with the remaining bacon and tomatoes. Serve with Deep-Fried Dill Pickles and/or toast points. deep-fried pickles Pat dill pickle burger slices, dry with paper towels. In a small bowl, combine cornmeal; flour; garlic powder; and pepper. In another small bowl, combine eggs, lightly beaten, and milk. Dip pickle slices into egg mixture, then into cornmeal mixture, turning to coat. Repeat dipping pickle slices into egg mixture, then into cornmeal mixture. In a large skillet, heat 1/4 inch of oil over medium heat. Fry pickle slices, one-fourth at at time, in hot oil for 3 to 4 minutes or until crisp and golden brown, turning once. Remove pickle slices and drain on paper towels. Makes 8 to 10 servings. Nutrition Facts per serving of Deep-Fried Pickles: 165 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 724 mg sodium, 25 g carb., 1 g dietary fiber, 4 g protein. nutrition information Per serving: Calories 177, Total Fat 13 g, Cholesterol 46 mg, Sodium 578 mg, Carbohydrate 3 g, Protein 11 g, Percent Daily Values are based on a 2,000 calorie diet

CLUB SANDWICH DIP

Steps:

• In a 3- or 3 1/2-quart slow cooker, combine turkey, ham, process cheese, cream cheese, mayonnaise, and mustard.
• Cover and cook on high-heat setting for 1 to 2 hours or until cheeses are melted, stirring after 1 hour.
• Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally. Before serving, stir in half of the bacon. Top with the remaining bacon and tomatoes.
• Serve with baguette crisps or vegetable dippers.