This Martha Stewart Trick Will Take Your Club Sandwich To The Next Level
In the wide world of sandwiches, there are so many specimens to know and love. There's the Reuben, corned beef and swiss cheese stacked high on rye bread and smothered in tangy sauerkraut. There's the BLT, a simple celebration of pork featuring crisp bacon, juicy slices of tomatoes, crispy lettuce, and a generous swipe of mayonnaise. For the simpler cravings, there's a classic peanut butter and jelly, and the list goes on, and on.
Although we're equal opportunity sandwich enthusiasts, we have to say that there's just something about a classic club sandwich that we can't resist. Typically featuring three levels of toasted sandwich bread stacked with lunch meats, cheese, lettuce, and tomato, a club is a fun, delicious way to cram your maw with a mile-high assemblage of tasty ingredients. We've typically stuck pretty close to the classic when making ours at home, but we recently noticed a tip from domestic goddess Martha Stewart that promises to turn our club sandwiches up a notch.
Martha Stewart recommends reaching for the gouda
A classic club sandwich typically calls for deli meats such as ham and turkey, and for a mild cheese such as American or cheddar. But we all know that Stewart abides by no rules, and her saliva-inducing version of a turkey club truly goes off the rails. First of all, the television personality swaps in aged gouda as her cheese of choice, noting in an Instagram post that the stronger, nuttier taste of the cheese "brings a sophisticated edge while balancing out the smoky bacon" — the pork being another upgrade from the ham that's often used.
Stewart also pays special attention to the tomatoes, which, in sandwiches, can often be forgotten. She salts each slice before layering them into the other toppings, a move, she notes in her post, "helps their flavor really pop." Finally, Stewart's club calls for both white and multigrain bread, a combo we have literally never before seen in a club sandwich IRL. Consider our minds blown, and our stomachs intrigued.