Burgers & sandwiches , Meat , Main dishes

Smoked meat Club Sandwich

Name: Smoked meat Club Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 1/4 cup mayonnaise; 1 tablespoon honey; 1 tablespoon old-fashioned mustard; 1 tablespoon Dijon mustard; Salt and pepper from the mill; 1 cup coleslaw mix; 2 tablespoons coleslaw salad dressing; 6 slices of pumpernickel bread, grilled to taste; 8 leaves romaine heart; 1 large tomato, sliced; 500 g smoked meat, very hot; 8 slices mozzarella cheese; 6 slices bacon, cooked until crispy

Preparation 15 min
Cooking 10 min
Servings 2 to 3
Freezing I do not suggest

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Ingredients
Preparation
Comments

You have not lived your life until you’ve tasted this Smoked Meat Club Sandwich! Honey and Dijon mayonnaise, pumpernickel bread, crispy bacon … Chicken is good smoked meat is even better!

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Ingredients for the mayonnaise

1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon old-fashioned mustard
1 tablespoon Dijon mustard
Salt and pepper from the mill

Ingredients for the sandwich

1 cup coleslaw mix
2 tablespoons coleslaw salad dressing
6 slices of pumpernickel bread, grilled to taste
8 leaves romaine heart
1 large tomato, sliced
500 g smoked meat, very hot
8 slices mozzarella cheese
6 slices bacon, cooked until crispy

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Preparation

In a bowl, add the ingredients for the mayonnaise and season with salt and pepper. Mix and reserve in the fridge.
In a bowl, add the coleslaw and dressing. Season with salt and pepper and mix. Reserve in the fridge.
Spread about 1 tablespoon mayonnaise on each bread slice. On the bottom slice, add half of the romaine followed by sliced tomatoes, half of the smoked meat and half of the cheese.
Add a slice of bread, mayonnaise facing up, followed by remaining salad, cheese and smoked meat. Add the bacon and spread the coleslaw on top. Finish with the bread and press lightly to compact.
Stitch with long toothpicks, cut in half (or in four) and serve immediately!

Frequently asked questions

Layers of smoked meat, romaine lettuce, sliced tomatoes, cheese and crispy bacon are stacked between three slices of bread, spread with a honey-mustard mayonnaise and topped with a tangy coleslaw for crunch in every bite.

Our sommeliers suggest

Domaine de La Charmoise Touraine Gamay

Loire Valley, France

This Loire gamay, with notes of cherry and strawberry, is a light red that does the job of a pickle next to smoked meat: it refreshes. Its freshness cuts through the fat of the bacon and the smoked meat, and its fruit stands up to both mustards without covering them. Serve it chilled, with a good stack of napkins! See the product

IPA AMÉRICAINE DES APPALACHES, PIT CARIBOU, 7%

Smoked meat, mayo, toasted bread: it's salty and greasy, and IPA knows what to do with that. Its citrus and pine aromas add freshness to the sandwich, and its resinous bitterness cuts the mayonnaise. The pickle on the side does the same job, on a smaller scale. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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