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The Specialty Recipe

Name: European Street Cafes The Specialty Recipe
Cook time: 45 min
Total time: 45 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 slices sliced sandwich bread - white; 2 slices sliced sandwich bread - whole grain; 2 slices sliced sandwich bread - pumpernickel; 2 slices sliced sandwich bread - rye; 1 tbs butter or softened margarine; 3 slices deli sliced genoa salami; 2 slices deli sliced capicola or spicy ham; 2 slices deli sliced provolone cheese; 0.25 cups shredded romaine lettuce; 2 slices thinly sliced tomato; 1 tsp Italian dressing (mild); 4 slices pepperoncini slices (optional); 3 slices deli sliced roasted turkey breast; 2 slices deli sliced smoked ham; 2 slices deli sliced Swiss cheese; 0.25 cups coleslaw (creamy, drained slightly); 1 tsp light mayonnaise; 1 tsp freshly ground black pepper; 3 slices thinly sliced roast beef (deli); 2 slices sharp cheddar cheese, sliced; 3 rings red onion, thinly sliced; 1 tsp horseradish sauce (prepared); 0.25 cups leaf lettuce; 3 slices deli sliced smoked turkey; 2 slices deli sliced ham (Black Forest or honey ham); 2 slices deli sliced gouda or havarti; 3 slices sliced cucumber, thin; 1 tsp dijon mustard; 0.25 cups baby spinach leaves; 3 slices deli sliced peppered turkey or turkey pastrami

Inspired by European Street Cafe

Time45m

Serves5

A scrumptious tray of five of our specialty sandwiches Italian Club, White Russian Club, Roast Beef & Cheddar Club, International Club and Red Baron Club- cut into quarters and served on an assortment of breads-white, whole grain, pumpernickel and rye.

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Ingredients

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Sandwich components (per sandwich, multiply as needed for five sandwiches)

2 slices sliced sandwich bread - white

2 slices sliced sandwich bread - whole grain

2 slices sliced sandwich bread - pumpernickel

2 slices sliced sandwich bread - rye

1 tbs butter or softened margarine

Italian Club

3 slices deli sliced genoa salami

2 slices deli sliced capicola or spicy ham

2 slices deli sliced provolone cheese

1/4 cups shredded romaine lettuce

2 slices thinly sliced tomato

1 tsp Italian dressing (mild)

4 slices pepperoncini slices (optional)

White Russian Club

3 slices deli sliced roasted turkey breast

2 slices deli sliced smoked ham

2 slices deli sliced Swiss cheese

1/4 cups coleslaw (creamy, drained slightly)

1 tsp light mayonnaise

1 tsp freshly ground black pepper

Roast Beef & Cheddar Club

3 slices thinly sliced roast beef (deli)

2 slices sharp cheddar cheese, sliced

3 rings Red onion, thinly sliced

1 tsp horseradish sauce (prepared)

1/4 cups leaf lettuce

International Club

3 slices deli sliced smoked turkey

2 slices deli sliced ham (Black Forest or honey ham)

2 slices deli sliced gouda or havarti

3 slices sliced cucumber, thin

1 tsp Dijon mustard

1/4 cups baby spinach leaves

Red Baron Club

3 slices deli sliced peppered turkey or turkey pastrami

2 slices crispy bacon, cooked

2 slices deli sliced Monterey Jack or pepper jack

2 slices tomato slices

1/4 cups avocado slices or mashed avocado

1 tsp chipotle mayo or regular mayo with a dash of hot sauce

Tray & garnish

5 pieces assorted pickles and pickle spears

1/2 cups mixed olives

5 sprigs parsley sprigs

Method

Prep & bread

Select five different breads from white, whole grain, pumpernickel and rye so each sandwich uses a different bread. Lightly butter one side of each slice (for a total of two slices per sandwich). The buttered side will be the outside if toasting is desired; otherwise leave buttered side inward.

If you will toast the sandwiches: preheat a large griddle or skillet to medium heat (about 350°F/175°C) or preheat oven to 350°F (175°C) for tray warming. Toast sandwiches 1–2 minutes per side until bread is golden and cheese begins to soften, or place on sheet pans and warm 5–8 minutes in oven.

Italian Club

Assemble Italian Club

On one slice of chosen bread (buttered side out if toasting), layer the provolone, genoa salami, capicola, tomato slices, shredded romaine and pepperoncini slices. Drizzle 1 tsp Italian dressing over the vegetables. Top with second slice of bread, buttered side out. If toasting, grill 1–2 minutes per side until warmed. Cut sandwich into quarters on the diagonal.

White Russian Club

Assemble White Russian Club

Spread 1 tsp mayonnaise on the inside of one slice of bread. Layer Swiss cheese, roasted turkey, smoked ham and a thin heap (about 1/4 cup) of drained creamy coleslaw. Add a crack of black pepper. Top with the second slice of bread. Warm briefly on griddle or in oven if desired. Cut into quarters.

Roast Beef & Cheddar Club

Assemble Roast Beef & Cheddar Club

Spread 1 tsp horseradish sauce on one slice of bread. Layer cheddar cheese, roast beef and red onion rings, then lettuce. Place second slice of bread on top (buttered side out if toasting). Toast or warm until cheese softens. Cut into quarters.

International Club

Assemble International Club

Spread 1 tsp Dijon mustard on inside of one slice of bread. Layer gouda (or havarti), smoked turkey, ham, cucumber slices and baby spinach. Top with second slice of bread. Heat briefly if you prefer cheese slightly melted. Cut into quarters.

Red Baron Club

Assemble Red Baron Club

Spread 1 tsp chipotle mayo (or mayo + hot sauce) on inside of one slice of bread. Layer Monterey/pepper jack cheese, peppered turkey, bacon, tomato and avocado. Top with second slice of bread. Warm slightly to meld flavors if desired. Cut into quarters.

Final plating

Arrange the five sandwiches on a large tray, placing each sandwich's quarters in a small cluster. Alternate bread types so an assortment of breads is visible. Garnish tray with pickles, mixed olives and parsley sprigs. Keep sandwiches covered with foil until service; hold at room temperature for up to 2 hours or keep warm in oven set to 150–160°F (65–70°C) for shorter holding.