The term sandwich is attributed to John Montagu, the 4th Earl of Sandwich, who had an addiction for gambling and preferred to eat his food between two pieces of bread to avoid to leave the gaming table. Sandwiches take many forms including double and triple-decker versions. The club sandwich first appeared in print in 1903 in a book called Conversations of a Chorus Girl. Some believe that it may have originally been a two-decker sandwich to match the two-decker “club cars” running on US railroads from 1895.
For the mayonnaise:
1 egg yolk
2 teaspoons Dijon mustard
½ cup AVOCARE Extra Virgin Garlic Avocado Oil
lemon to taste
salt and pepper
For the sandwiches:
12 slices whole grain bread, lightly toasted
¾ cup mayonnaise
½ pound ham or turkey
8 slices tomato
1 avocados, peeled and sliced
8 slices cooked bacon, extra crispy
salt and pepper
8 leaves green leaf lettuce
- Make the mayonnaise. Make sure all ingredients are room temperature. Combine the egg yolk, pinch salt and mustard in a bowl and whisk for about 20 seconds. Start incorporating the garlic avocado oil in a slow, steady stream, whisking continuously until it emulsifies. Once an emulsion forms, whisk in the rest of the oil. Add lemon, salt and pepper to taste. Set aside.
- Lay 3 toasted bread slices side by side on a clean work surface and spread 1 tablespoon of mayonnaise over one side of each bread slice. Place 1 slice of ham or turkey on two of the bread slices, followed by 1 tomato slice, ¼ avocado and 1 slice of bacon. Season with salt and pepper. Top with lettuce, then place one bread “stack” on top of the other, and close sandwich with the remaining slice of bread.
- Pin the sandwich layers together by spearing them with 2 toothpicks or wooden skewers. Cut in half and serve. Repeat the process with the remaining ingredients to form 3 more sandwiches.
This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.