The Triple Decker Club.  Our food marketing industry takes so many liberties, creates so many casual and mindless inaccuracies. Many of these oxymoronic misnomers are snatched up and attached to our cultural consciousness, never to be dislodged. There is no such thing as a triple decker club sandwich. Okay, there could be, I could make one, but nobody could wrap their mouth around it.  If a sandwich with three pieces of bread is a triple decker, what does that say about a sandwich with two slices of bread?  Is that a double decker? Have you ever heard a sandwich described as a double decker? Is a single decker an open faced sandwich? I rant, I rail, to little avail.

While we’re at it, what goes on a Club Sandwich?  Back in the days when dinosaurs roamed the plains and ice covered most of the earth, I was taught that a Club sandwich was a BLT stacked on top of a Turkey sandwich. All on toast. It was then cut into four wedges.  Sometimes, they even trimmed the crust. Lettuce, Tomato, and Mayonnaise, because they are part of the definitive model of a cold sandwich.  Or are they? I have seen cheese on Club sandwiches, and ham, and, Heaven help us all, even avocado. We’re gonna pretend like that never happened. Let’s make a sandwich, sort of like a Club.

Ingredients:

  • 4 pieces thick sliced bacon.
  • 4 oz. Beef Tri-tip, processed @129Fx12 hours.
  • 3 slices of bread.
  • Mayonnaise, as needed.
  • 8 thin slices tomato.
  • 2 oz. Iceberg Lettuce
  • 2 slices American cheese, yes, American Cheese.

Join Our Club, and Let Freedom Ring

  • Again, back in the days when we walked to school barefoot in the snow 6 miles uphill, both ways, we used Iceberg lettuce. We thought Iceberg was the ONLY kind of lettuce, so, there was no controversy.  Times have changed, they really have, but I still prefer iceberg on a club.

Lettuce Clear Our Minds and Hearts

  • I made this sandwich straight through, which I don’t usually do, because of the logistical issues of taking lots of pictures.
  • After 15 minutes or so @350F/176C, the bacon looks about right–rendered, but not overly crisp. We don’t want it flying across the table.

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  • Meanwhile, I sliced some local tomatoes from from Justy’s,  right down the street. He’s a legend around here.

club

  • I used American cheese, but you don’t have to. Tillamook if you want to be Oregon about it. About two ounces.

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  • Don’t call it leftovers, this is the Tri-tip that we’ve been using for the last few days, about 4 oz..
  • Handled properly, that Tri-tip will keep at least a week after the seal has been broken, much like a carton of milk.  Ah, the joys of Sous Vide Pasteurization!

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  • Don’t try to make a triple decker, or even a double decker, without Frill Picks.
  • There is no shame, there is nothing funny about frill picks.  They can be used for many things.

We Are in Knead of Bread

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  • I made three pieces of toast, in the oven, on the broil position.  This is one of them.

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club

  • First, the Tri-tip.  It matters.  Crisp things go on the top, soft things on the bottom, as a general principle.  This prevents the knife from getting hung up on something hard down low. It’s logical minutiae.
  • On the other hand, if the bacon is on the bottom, it is less likely to crush the rest of the sandwich below it. This is the way things are sometimes.

club

  • As per years of badger-like hounding, tomatoes must never touch bread.
  • The iceberg, but not the one that sank the big boat.
  • Then, the next slice of toast (not shown, for some reason), spread on both sides with the mayo of your choice.

Both Sides Now

  • Then, a flat layer of the crispy/not so crispy bacon.

club

  • The cheese, again, creating layers as flat as possible.
  • Then, four more slices of tomato…
    And another application of the iceberg.

 

club

  • Predictably, another slice of toast.
  • We’re going to make it easy. This sandwich is so huge, trying to cut it into four might be rolling the dice. No matter. Good is good.

  • In the middle, those Sun chips things.

Now, This is Officially a THING

  •  A slight variation. There are many ways to stack a club, and this one made it into four. I hang a curve once in a while. Nice, rare.

So, how many rules did we break?  Beef instead of Turkey (also great Sous Vide, watch for it). Cheese. I thought of calling it “A Club You Could Hit Yourself Over the Head With,” but, I don’t know, maybe too graphic.