The Italian Club

1 lb thinly sliced good quality  roasted turkey deli meat
1 lb thinly sliced lean capicola
1/3 lb imported smoked provolone
iceberg lettuce, sliced
3/4 lb crisp bacon strips
1/4 lb jarred roasted red peppers, drained
12 pieces white toast


Arrange 4 slices of toast on a platter or cutting board. Spread a thin layer of mayo if desired. Top with cheese, then turkey, capicola, bacon, lettuce then red pepper. Top with the second slice of toast and repeat. You may have leftover deli meat, don’t feel like you have to overfill the sandwich. Top with a final slice of toast and cut each into 4 triangles, securing with long picks. Serve immediately.

Yield: 4 sandwiches

My thoughts:
We actually made this way back in January when we had our numbers themed NYE. Double decker sandwiches were an obvious choice for New Year’s Day lunch. I took the picture and then it languished until today. 
The sandwiches were so good, I thought it was worth sharing. Everyone knows the typical club sandwich. A place near us makes excellent club sandwiches so there is no need to make one at home. The Italian club, on the other hand, is a different thing altogether. Okay, I admit I made it up but it’s very good and worth a trip to the local Italian deli to pick up some capicola to make it yourself. Imported smoked provolone is so much more flavorful than the domestic stuff, it adds a lot of depth to the sandwich. Tomato season is months away so using roasted red tomatoes, another flavor found in Italian dishes, instead worked really well. Make sure you drain them carefully so they aren’t too wet or they will make your sandwich soggy. 
The whole sandwich is just a delight to eat. a great mix of flavors and a fun twist on a classic.

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