Smokey Red Club Sandwich

Smokey Red Club Sandwich

Jun 06, 2024Micah Wexler


For the Sandwich:
  • 3 slices sourdough bread 
  • 4 slices thick cut bacon, cooked until crisp but meaty
  • 1 Pasture Project Smokey Red Chicken Breast, cooked and sliced
  • 1 head gem or romaine hearts lettuce, separated into leaves
  • 1 large heirloom tomato, sliced ½” thick
  • Flake sea salt


For the Tomato Anchovy Mayo:
  • 1/2 cup mayonnaise
  • 2 tablespoons tomato pulp (scoop out the seeds and juicy parts of a fresh tomato)
  • 2 anchovy fillets, finely minced (or 1-2 teaspoons anchovy paste)
  • 1 teaspoon lemon juice
  • 1 small garlic clove, finely minced
  • Salt and pepper to taste




Preparing the Tomato Anchovy Mayo:
  1. Combine Ingredients: In a small bowl, mix the mayonnaise, tomato pulp, minced anchovy fillets, lemon juice, and garlic.
  2. Season: Add salt and pepper to taste. Mix until smooth and well combined. Adjust seasoning as needed.
  3. Chill: Let the mayo sit in the refrigerator for at least 15 minutes to allow the flavors to meld together.


Assembling the Sandwich:
  1. Toast the Bread: Lightly toast the slices of bread until they are golden brown and crispy.
  2. Spread the Mayo: Generously spread the tomato anchovy mayo on one side of each slice of toasted bread.
  3. Layer the Ingredients:
    • Start with the smokey red chicken, next add the lettuce. Drizzle lettuce with some of the mayo and season with flake salt and fresh pepper.
    • Top with the next slice of bread, mayo side up. Add the bacon and then tomato. Season with flake salt and fresh pepper. 
  4. Close the Sandwich: Top with the third slice of bread, mayo side down. Place 4 toothpicks in the 4 quadrants of the sandwich and cut in quarters.


Pro tip:

For the perfect bacon, bake it in the oven at 400°F for about 15-20 minutes on a baking sheet lined with parchment paper until crisp but still meaty. 

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