We are officially in the dog days of summer. August is traditionally the hottest and most unbearable of the summer months, not just for Chicago, but all over it seems. The big scary bugs are out like crazy and you feel like you need a shower for being outside five minutes. There’s also things like back to school which means back to sports and after school activities. While I don’t have kids of my own, living with two teenagers gives me a unique perspective of organizing dinner times around busy schedules and the importance of quick dinners. I also can appreciate a meal that doesn’t heat up the kitchen on a hot day. Who wants to sweat even more at the end of summertime? Bring on fall already!
I’m always impressed by the triple decker sandwiches from diners and casual restaurants. They’re satisfying without weighing too heavy in your stomach. They’re also much less intimidating to create than you’d think. They do take a minute to assemble but that’s ok because it allows enough time for the cucumber tomato salad to marinate. By the time the sandwiches are together, dinner is ready to go. The only reason the kitchen might get heated up is if you’re cooking the bacon that same day. I did and it only added a few extra minutes to the prep time. I actually had the bacon going as I was preparing the vegetables for the salad. The cucumber-tomato salad is a simple version of a classic. Soaking the onion in water (you can add a splash of vinegar too) will keep them from overpowering the other ingredients. I love onion flavor but I don’t like when the onions are strong. Red wine vinegar and olive oil mix together for a simple dressing, everything marinades for about 15-20 minutes and you’re set!
As much as I love triple decker sandwiches, I don't love that they can be so huge my mouth can't fit around them. It’s a joke in my family and with my friends, also my dentist, at how small my mouth is. Not kidding, he uses the kid-sized tools during my visit. It’s embarrassing. If you're ever out to eat with me and I accidentally take too large of a bite, be prepared to fill the conversation for the next five minutes. The great thing about these club sandwiches is that they pack in a lot of ingredients but they’re not towering so high that it’s an Olympic sport to fit in your mouth. A little cheese, a decent amount of meat and just enough veg to keep things fresh. And of course, you can’t forget the mayo!
Turkey Club Sandwiches with Cucumber-Tomato Salad
Ingredients for the Sandwiches:
12 slices Multigrain Bread (or your favorite sandwich bread), toasted
½ cup Mayo or Veganaise
8 slices Turkey Deli Meat (your choice)
8 strips Bacon, cooked and broken in half
4 slices of Tomato (or 8 slices if the tomato is small in size)
4 slices Muenster Cheese
4 Lettuce Leaves
Ingredients for the Salad:
½ small Red Onion, thinly sliced
1 Cucumber, halved and sliced
1 pint Cherry Tomatoes, halved
¼ cup Olive Oil
2 tbsp. Red Wine Vinegar
Salt & Pepper
1 - Prep the Salad. Soak the onion slices in water for 20-30 minutes. You can also add a dash of vinegar too. This will help mute the flavor so the onion isn’t as strong. In a medium-sized serving bowl, mix together the cucumber, tomato, and onions. In a small bowl, whisk together the olive oil and vinegar. Drizzle over the salad and mix well. Season with salt and pepper to taste.
2 - Prep the sandwiches. Place two slices of bread facedown. On each side of the bread that’s face up, spread a little bit of the mayo. On one piece of bread, layer a slice of turkey, two bacon halves, and tomato. On the other piece of bread, layer a slice of cheese, two more bacon halves, a slice of turkey and lettuce. Spread a little mayo on both sides of the third piece of bread and place on one of sandwich halves. Carefully, flip the other half over to make a triple decker sandwich. Secure with two toothpicks to keep in place and slice in half. Serve.
Makes 4 Sandwiches