Mini Loaded Club Sandwiches
We took a classic club sandwich, loaded it with good stuff AND shrunk it down to an easy-to-eat size. Small sandwich, big flavor.
Adapted from: Delish
Adapted from: Delish
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Mini Loaded Club Sandwiches
Prep Time5 Minutes
Servings4
Cook Time20 Minutes
Ingredients
8 slices L&B Uncured Thick-Cut Hickory Smoked Bacon
4 tablespoons unsalted butter, softened
8 ½”-thick slices L&B Caraway Rye Artisan Bread
½ cup mayonnaise
1 tablespoon Dijon mustard
8 slices L&B Black Forest Uncured Ham
4 slices L&B Oven Roasted Turkey Breast
4 slices white cheddar cheese
2 vine-on tomatoes, thinly sliced
1 avocado, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups loosely packed mixed spring greens
Directions
- Heat oven to 400 F. Line a baking sheet with parchment paper, place the bacon in a single layer on the baking sheet, and cook until crispy, 15 to 20 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, cut the pieces in half.
- Heat a cast-iron skillet over medium-high heat. Spread a thin layer of butter on both sides of each slice of bread. Toast the bread in the skillet until golden brown and crispy, about 2 minutes per side.
- In a small bowl, whisk together the mayonnaise and Dijon mustard. Spread 1 tablespoon Dijon mayo on one side of the bread slices.
- To make one sandwich, layer one piece of bread with 2 slices of ham, 1 slice of turkey, 1 slice of cheddar, 4 pieces of bacon, 2 tomato slices, and ¼ of the avocado slices. Season with salt and black pepper. Top with a pinch of greens and another slice of bread, mayo side down.
- Repeat step 4 to make the remaining sandwiches.
- Secure each mini sandwich with a toothpick and serve immediately.
5 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Uncured Thick-Cut Hickory Smoked Bacon, 12 Ounce
$8.99$0.75/oz
Land O'Lakes Unsalted Butter, 16 Ounce
$7.29$0.46/oz
L&B Caraway Rye Artisan Bread, 17 Ounce
$6.99$0.41/oz
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
L&B Dijon Mustard, 9.5 Ounce
$3.49$0.37/oz
L&B Uncured Smoked Ham, 1 Pound
$12.99/lb$12.99/lb
L&B Herb Roasted Turkey Breast, 1 Pound
$15.49/lb$15.49/lb
L&B 5 Year White Cheddar Cheese, 1 Pound
$9.99/lb$9.99/lb
Bushel Boy Vine-On Tomatoes, 0.33 Pound
Huge Deal
$0.99 avg/ea was $1.32 avg/ea$2.99/lb
Cailfornia Avocados, 1 Each
$2.99
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$6.79$3.40/oz
Organicgirl Organic Baby Spring Mix, 5 Ounce
$4.99$1.00/oz
Directions
- Heat oven to 400 F. Line a baking sheet with parchment paper, place the bacon in a single layer on the baking sheet, and cook until crispy, 15 to 20 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, cut the pieces in half.
- Heat a cast-iron skillet over medium-high heat. Spread a thin layer of butter on both sides of each slice of bread. Toast the bread in the skillet until golden brown and crispy, about 2 minutes per side.
- In a small bowl, whisk together the mayonnaise and Dijon mustard. Spread 1 tablespoon Dijon mayo on one side of the bread slices.
- To make one sandwich, layer one piece of bread with 2 slices of ham, 1 slice of turkey, 1 slice of cheddar, 4 pieces of bacon, 2 tomato slices, and ¼ of the avocado slices. Season with salt and black pepper. Top with a pinch of greens and another slice of bread, mayo side down.
- Repeat step 4 to make the remaining sandwiches.
- Secure each mini sandwich with a toothpick and serve immediately.