Club sandwiches are usually made from plain white sandwich bread, toasted until crisp. Three slices are traditionally used, with one slice being used in the center of the sandwich to create two layers, but the sandwich can also be made without this additional slice. If you want to cut the calories of this sandwich down, eliminating the middle slice of bread is a good way to do it. It'll still taste good. . Add bacon to a cold flat bottomed skillet and heat slowly on low-medium heat, turning the bacon frequently. Fry the bacon until crisp, or until you see lots of little white foamy bubbles on the bacon as you turn it. Blot the bacon with paper towel to remove the grease, and set aside until you're ready to assemble the sandwich. If you'd prefer, you can also use pre-cooked or microwavable bacon for a quick alternative. Turkey or soy bacon are lower fat alternatives. To start assembling the sandwich, start with the base. Use a table knife to spread a thin layer of mayonnaise onto the bottom piece of toast, to taste. The mayo helps to keep the sandwich moist, but if you don't like it, or don't want the extra calories, it's perfectly fine to leave it off. On top of the bottom layer, start adding a few slices of thinly-sliced poultry. Chicken is the traditional choice, but turkey is also commonly used. Top with a leaf or two of crisp iceberg lettuce, and one or two slices of fresh tomato.  The meat on a club sandwich is almost always cold. If you want to roast your own chicken or turkey for a club, all the better, but let it cool to at least room temperature before making the sandwich. If you don't have iceberg, romaine, bibb, or other crisp lettuce varieties work perfectly fine. Spinach and other greens are also great substitutions, but iceberg lettuce is most traditional on a club. Halfway there. To start the second layer, you can add another slice of toasted bread, with mayo on both sides, if you're feeling indulgent. If you're not, feel free to hold the mayo, or leave the middle slice off entirely. Start the second layer of the sandwich by laying the 2-3 pieces of cooked bacon on the top of the center piece of bread. You can break up the pieces if they're a little too big for the sandwich. On top of your bacon, complete the second layer of the sandwich, adding essentially the fixings for an entirely other sandwich.  Start with chicken or turkey, then lettuce and tomato on top. Go a bit easier on the second layer, so the sandwich doesn't become top-heavy. When you've got your tower built-up, top it all off with another slice of bread, pressing down slightly to get the sandwich under control. Mayo? Your call. Now comes the fun part. The most famous feature of the club sandwich is the way that it's cut. To start, cut it from corner to corner, across one diagonal, and then again across the opposite diagonal, cutting it into four triangle-shaped slices.  Use a sharp chef's knife for the best results. You've got a lot of sandwich layers to cut through. Some people like to cut the crusts off before slicing the sandwich along both diagonals, so the sandwich slices are perfect little triangles. Club sandwiches can get a little hard to handle, so it's common to secure all the layers with a toothpick through each section. Some people even add the toothpicks before cutting the sandwich, and use them as a guide for the knife. Your call. Arrange the sandwich sections on the plate, spread out slightly with a gap in the middle, which you can fill with your side. French fries and chips are probably most common, but you could also pair a club with potato salad, cole slaw, or a green side salad, and a pickle.
حمّص 2-3 شرائح من خبز التوست الأبيض. قم بقلي 2-3 شرائح من الباكون حتى تصبح مقرمشة. أضف المايونيز إلى شريحة خبز. أضف شرائح دجاج أو رومي وطماطم وخس. أضف شريحة أخرى من الخبز والمايونيز في المنتصف. أضف الباكون. أضف طبقة أخرى من الدجاج أو الرومي والطماطم والخس. ضع الشريحة الأخيرة من الخبز على قمة الساندويتش. قطّع الساندويتش في خطين مائلين. ثبّت كل قطعة بعود أسنان. قدّمه مع رقائق بطاطس أو بطاطس مقلية في منتصف الطبق.