Clubhouse Sandwiches with Cajun-spiced shrimp and hickory smoked bacon
In this version of a clubhouse sandwich, a nicely spiced shrimp mixture replaces the turkey or chicken. To toast the bread more quickly, place the slices on a baking sheet and use your oven's broiler to toast each side.
Preparation time: 20 minutes
Cooking time: About 10 minutes
Makes: 3 to 4 servings
300 grams cooked salad shrimp, thoroughly patted dry
3 Tbsp mayonnaise
2 green onions, thinly sliced
1/2 tsp Cajun spice, or to taste (see Note)
1 Tbsp fresh lime juice
9 slices white or whole-wheat bread
- butter to taste
6 slices hickory smoked bacon, each halved widthwise (see Note)
9-12 slices ripe tomato
3 leaf lettuce leaves
Combine shrimp, mayonnaise, green onion, Cajun spice and lime juice in a bowl. Crisply cook the bacon, and then drain well.
Toast the bread and then butter one side of each slice. Divide and spread the shrimp on the buttered side of three of the bread slices. Top each with four, half slices of the bacon. Now top the sandwiches with another bread slice. Set a lettuce leaf on each of those bread slices and divide and top with the tomatoes.
Set on the remaining bread slices, buttered side down. Secure the sandwiches with toothpicks, if desired, and cut each one into four quarters. Serve three to four sandwich quarters per serving.
Note: Cajun spice is sold in bottle or bags in the spice/herb aisle of most supermarkets. The hickory smoked bacon used in these sandwiches was made by Freybe.
Beef on a Bun
Cooking time: About 70 minutes
Makes: 4 servings
1 3/4 lb. top round roast
1 1/2 Tbsp olive oil
- salt and freshly ground black pepper to taste
1 medium to large onion, halved and thinly sliced
2 Tbsp all-purpose flour
1 3/4 cups beef stock
1/2 to 1 tsp chopped fresh rosemary (optional)
2 to 3 Tbsp whole grain Dijon mustard (see note)
4 hamburger or kaiser buns, halved and warmed
Preheat the oven to 425 F. Place the roast in a 10-inch cast-iron or other ovenproof skillet. Brush with the oil and season with salt and pepper. Roast 20 minutes.
Reduce heat 325 F; roast the beef 30 to 40 minutes more, or until rare to medium rare. (The internal temperature in the centre of the roast when checked with an instant-read thermometer should be 130 F. Cook the beef 10 minutes longer if you like it medium in doneness.) Place the roast on a plate, tent with foil and rest 10 minutes.
Place the skillet, with the pan juices, on the stovetop over medium, to medium-high heat. Add the onions and cook until softened, about 5 minutes. Mix in flour and cook 2 minutes more.
Slowly, while stirring steadily, mix the stock. Add the rosemary, if using, bring to a simmer, simmer a few minutes, and then mix in the mustard.
Set the bottom halves of the buns on plates. Thinly slice the beef and divide and mound it on the bottom buns. Top the beef with the sauce. Set on the top buns and serve.
Note: Whole-grain Dijon mustard is a coarser type sold alongside the bottles of smooth, regular Dijon mustard at most supermarkets.
Rueben Sandwich with Russian Dressing
This deluxe version of a Rueben sandwich sees corned beef accented with three types of cheese and a tangy dressing.
Preparation time: 15 minutes
Cooking time: 8 to 10 minutes
Makes: 2 sandwiches For the Russian dressing 1/3 cup mayonnaise
2 to 3 Tbsp finely chopped sweet mixed pickles
1 Tbsp ketchup
1/8 tsp paprika
- splash of Worcestershire sauce and red wine vinegar
- freshly ground black pepper to taste
Combine all ingredients in a small bowl. Cover and refrigerate until needed.
For the sandwiches:
4 slices of dark rye bread
1 Tbsp butter
1/3 lb. (150 grams) thinly sliced corned beef
3/4 cup well drained sauerkraut
1 to 1 1/3 cup mix of grated Swiss, gouda and havarti cheese Lightly butter one side of each bread slice. Set 2 of the slices, buttered-side down, on a work surface. Spread the top of those bread slices with Russian dressing to taste. (Save any leftover dressing for another time).
Now top those slices each with a 1/4 to 1/3 cup of the cheese. Divide and top the cheese with corned beef and sauerkraut. Top the sauerkraut with the remaining cheese. Set on the remaining two bread slices, buttered side up. Set a non-stick skillet over medium-low heat. Set in the sandwiches and slowly grill 4 to 5 minutes per side, or until the cheese is melted and the sauerkraut and corned beef are heated through. Cut each sandwich in half and enjoy.
