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Toasted Club Sub

Toasted Club Sub

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Looking for a big, fat, hearty lunch or a quick dinner? This easy toasted club sub has arrived big time Easy, tasty, totally quick!MORE+LESS-

Updated November 6, 2018


can (11 oz) Pillsbury™ refrigerated French bread


slices cheese (Cheddar, American, Swiss, Muenster, or Provolone)


cup bottled salad dressing (Italian, ranch, honey mustard, or Caesar)

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  • 1

    Bake bread according to package directions.

  • 2

    Once bread has been cooked, remove from the oven, but don't turn off the oven. Slice bread in half lengthwise, right down the middle of the loaf.

  • 3

    Layer turkey, ham, tomato, avocado, cucumber, bacon, and cheese on the bottom half of the sandwich. Salt and pepper, if desired. Leaving it open-faced, transfer your load to a baking sheet. Bake in oven for 10-12 minutes, or just until the cheese is melted.

  • 4

    Drizzle with salad dressing. Serve immediately.

Nutrition Facts

Serving Size: 1 Serving
% Daily Value
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Vitamin C


*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Wanna serve up a hot sandwich that'll knock the socks off of you and anyone else you feel like sharing with? This sandwich is straightforward, simple, and so good, it's crazy!Who doesn't love toasted subs -- or club sandwiches? Make this hybrid combo Toasted Club Sub at home and make 'em divine.Slice your sammy up into three pieces, and try to share two of them.I said TRY. Chances are, you'll want all three pieces for yourself. Grrrr. Yum.
  • For more lunch ideas, check our collection of sandwich recipes!

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Italian Hoagie Roll

Recipe adapted from Curtis Stone, Gwen, Los Angeles, CA

Yield: 1 sandwich

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


For the Pickled Cherry Pepper Spread:

6 (¼ cup) pickled cherry peppers

For the Red Wine Vinaigrette:

2 tablespoons red wine vinegar

½ tablespoon parsley leaves, finely chopped

½ teaspoon thyme leaves, finely chopped

Kosher salt and freshly ground black pepper, to taste

For the Italian Hoagie Sandwich:

¼ cup pickled cherry pepper spread

3 slices (1½ ounces) Genoa salami

3 slices (1½ ounces) prosciutto di Parma

3 slices (1½ ounces) provolone cheese

2 slices (6 ounces) beefsteak tomato

½ teaspoon parsley leaves, minced

¼ teaspoon oregano leaves, minced

¼ teaspoon rosemary needles, minced

2 tablespoons red wine vinaigrette

Kosher salt and freshly ground black pepper, to taste


1. Preheat the oven too 400º.

2. Make the pickled cherry pepper spread: In the base of a small food processor, add all of the ingredients. Pulse the mixture a few times until everything is puréed to a chunky consistency. Transfer the mixture to a small bowl and reserve for later.

3. Make the red wine vinaigrette: In a medium bowl, combine all of the ingredients, except for the olive oil. Slowly stream in the olive oil, whisking constantly to ensure that the dressing emulsifies. Season the mixture with salt and pepper set aside for later.

4. Assemble the sandwich: On a sheet pan, toast the hoagie roll for 5 minutes. Slice the roll lengthwise without going all the way through. Open the roll and spread the mayonnaise evenly on the top and bottom layers, followed by the pickled cherry pepper spread. Shingle the salami across the bottom half, followed by the mortadella, prosciutto, provolone and tomatoes. Add the pepperoncini sprinkle with the parsley, oregano and rosemary and spread the iceberg lettuce across the top. Drizzle with the red wine vinaigrette, then season with salt and pepper. Slice in half and serve right away.

Club Sub Sandwich

Recipe from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: N/A

Total Time: 15 minutes


For the Herb Mayonnaise:

2 tablespoons finely chopped chives

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

Kosher salt and freshly ground black pepper, to taste

For the Sandwich:

One 12-inch loaf Italian bread, split lengthwise

1 pound very thinly sliced roasted turkey

1 pound very thinly sliced ham

½ small head (3 cups) iceberg lettuce, shredded

8 slices vine-ripened tomatoes, drained and seasoned with salt

Kosher salt and pepper, to taste


1. Make the herb mayonnaise: In a small mixing bowl, combine all the ingredients. Season with salt and pepper, and stir. Set aside.

2. Make the sandwich: On a clean work surface, arrange the bread pieces, cut-side up. Spread the mayonnaise on both pieces. Place the turkey and ham on the bottom slice of the bread, without letting any of the meat drape over the edges. Place the bacon on top (broken into pieces to fit, if necessary), followed by the lettuce and tomatoes. Season with salt and pepper, and top with the other slice of bread. Slice the sub into individual portions, then insert a toothpick into each portion and serve.

Recreate a comfort food classic with this epic meatball sandwich. Oozy, cheese-covered meatballs piled into hot subs and doused in incredible homemade gravy. Top with watercress for a bit of freshness, and – the best bit – serve with extra gravy for dunking.

And don’t forget about the crispy, melty joy of a toasted sandwich – check out our guide on how to make the ultimate cheese toastie (with its very own crown!) .

Classic Club Sandwich Recipe

The classic club is a triple-decker sandwich made up of three slices toasted white bread, deli-sliced turkey or chicken, bacon, lettuce, tomatoes, and mayonnaise. The middle slice of bread has been decried, most famously by James Beard, however, if the club was to be robbed of that slice, where would the signature toothpicks be that hold it together?

Third slice arguments and toothpicks aside, the Club is built with minimalist ingredients, which means each one will stick out quite prominently. For best results use only fresh ingredients: crisp lettuce, ripe tomatoes, good-quality turkey or chicken, thick-cut bacon, and sturdy bread. This recipe shines a spotlight on each ingredient, for instance, seasoning the tomatoes and griddling mayonnaise-spread bakery bread slices until golden.

Texture in this layered sandwich is important as well, so stay away from limp greens, mushy tomatoes, and undercooked bacon. Mayonnaise is the single official condiment in the club, but I like to sneak in a little Dijon mustard. A Hellmann's fan myself, use whatever mayonnaise you like, and, should you have a few minutes to spare, make it from scratch.

Oh, and, always remember to cut your Club sandwich into four neat little triangles.

Use a serrated knife to cut the Italian sub roll in half lengthwise.

Place the sub roll in the middle of a sheet of wax or butcher paper and drizzle the inside of the bread with Italian vinaigrette and balsamic vinegar.

Next, add the provolone, ham, mortadella, soppressata, tomatoes, onion, lettuce, banana peppers, salt, and pepper.

Wrap the sandwich tightly in the butcher paper and slice the sandwich into 4 quarters.

Killer Club Sandwich

Toast bread in toaster until light golden brown. Set aside.

Fry bacon until just barely crisp, then drain on a paper towel. Set aside.

Mix together 2 tablespoons mayonnaise with prepared basil pesto in a separate bowl, mix additional 2 tablespoons mayonnaise with sundried tomato pesto.

Spread two pieces of bread with basil pesto. On one piece of bread, lay ham on top of pesto mayo, then top with cheese and lettuce. On other piece of bread, lay the slices of 1/2 avocado on top of the pesto mayo. Top avocado with bacon. Lift the second slice of bread (the one with avocado and bacon) and place it, ingredient side down, on top of the first piece of bread.

For the second layer: On the top of the top piece of bread, spread the sundried tomato mayonnaise. Spread one side of the third piece of bread with sundried tomato mayonnaise. Place ham, cheese, and lettuce on top. Place other half of the avocado slices on the other piece of bread. Top with bacon slices. Place this piece of bread, ingredient side down, on top of the first piece of bread.

Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths.

Club sandwiches remind me of the seventies. I went through a phase in the seventies when I&rsquod order club sandwiches any time my family and I went out to dinner at the club (club. get it?) and here&rsquos how it would go.

&ldquoI&rsquoll have a club sandwich, please, and a Shirley Temple.&rdquo

Then I&rsquod eat all the rolls in the roll basket and my dad would say, &ldquoHow can you eat so much bread?&rdquo

Ten or fifteen minutes later, my club sandwich would arrive. I would pick apart all the layers, eat the ham, then push the plate away and say, &ldquoWhew! I&rsquom full!&rdquo

Then I&rsquod eat all the crackers in the cracker basket and my mom and dad would shake their heads and wonder what would one day become of me.

Because I love to reminisce, I made myself a club sandwich the other night. Here&rsquos how you can make one, too!

Start with some good sandwich bread. White is fine, wheat is fine, pumpkin is&hellipprobably not fine.

Toast them lightly in the toaster, then set them aside. They need to cool completely before you start piling on all the cool ingredients.

Next&mdashmy favorite part&mdashfry up some bacon.

Frying bacon gives me hope.

When I fry bacon, I feel at peace.

Bacon&rsquos natural, bacon&rsquos good. Not everybody does it, but everybody should.

Remove them from the skillet when they&rsquore no longer chewy but not overly crisp, and let them drain on a paper towel-lined plate.

Now it&rsquos time to mix up a couple of spreads. This is plain mayonnaise (NOT demonic Miracle Whip, but you&rsquore welcome to use that if you like pain and suffering) and prepared basil pesto.

Jarred or packaged pesto has been my saving grace throughout the winter, as I have been able to find zero basil anywhere. I done heard there was a blight.

When it gets warm enough, I&rsquoll be planting so much basil, I&rsquoll embarrass myself.

Mix the mayo and pesto together until combined, tweaking it with more pesto if needed. Refrigerate this until you need it.

I had this in my pantry. If you can&rsquot find sundried tomato pesto, though, all you need to do is chop up or puree a few jarred sundried tomatoes&hellip

Throw it into a bowl with mayonnaise&hellip

And stir it to combine. Refrigerate this till you need it.

Of course, you can just use plain mayonnaise and/or Dijon mustard. But I like taking more of a flavored spread approach knocks an average club sandwich out of the park!

So here&rsquos how you construct one sandwich: start with three slices of toasted bread.

Spread one side of one piece with the pesto mayonnaise.

Place some shaved ham on top. I would prefer for this ham to be much more roughly/thinly shaved so that it would go on the sandwich in clumps instead of slices, but I have issues so don&rsquot listen to me.

Lay some lettuce (this is Romaine) on top of the ham.

Next step: spread another piece of bread with pesto mayo.

Halve an avocado, remove the pit, and cut half of the avocado into slices.

California friends: please don&rsquot judge my avocado. I live in Pawhuska, Oklahoma and it&rsquos April. I don&rsquot have the luxury of putting on my bikini, walking outside with my bronze, shimmering skin, and plucking a perfectly ripe avocado off the tree in my perfectly manicured front yard as my shiny blond hair blows lightly in the ocean breeze.

The Padstow deli crab sandwich with parsley, chilli, lemon and rocket

If crab came out of its shell in lovely firm pieces like lobster, it would probably fetch a lot more money, because it often has a better flavour. Fortunately, it's not enormously expensive and it's really good in sandwiches. Fans of seafood will already know that mayonnaise and crab is a great combination, but the addition of a little chilli and some rocket, parsley and salt really takes it in a fantastic new direction. Although the recipe specifies slices of wholemeal bread, it's also very special in a baguette.

12 thin slices of wholemeal bread
75g butter, softened
5 tbsp mayonnaise
1 tsp lemon juice
1 red chilli, deseeded and finely chopped
500g fresh white crab meat, hand-picked
2 tbsp chopped flat-leaf parsley
50g rocket

1 Butter the slices of bread and put them to one side.

2 Put the mayonnaise into a small bowl and stir in the lemon juice and chopped chilli. Place the crab meat and parsley into the bowl along with the mayonnaise, and lightly stir the mixture until evenly coated. Season to taste with a little salt.

3 Put six slices of the bread, buttered side up, on a board and spoon over the crab mixture. Cover with a generous layer of the rocket leaves and then top with the remaining slices of bread. Cut each sandwich diagonally into halves or quarters and serve at once.

Rick Stein's Coast to Coast by Rick Stein (BBC Books). Order a copy for £16 with free UK p&p (save £4) from or call 0330 333 6846.

Turkey Stacker Sandwich

You may recognize this sandwich from the show Friends, where it is called the “Moist Maker” due to the extra gravy-soaked bread slice in the middle. And although it uses many ingredients typical of a Thanksgiving feast, you can enjoy it any time of year consider it the next time you have some of the dinner leftovers on hand.