UNITS
SCALE
INGREDIENTS
SWEET POTATO FRIES
- 2 lbs Sweet potato, cut into wedges
- 3 tbsp Olive oil, extra virgin
- 1 ½ tsp Salt
- 1 tbsp Chili powder
- 1 tbsp Paprika , smoked
CLUBHOUSE SANDWICH
- 8 slices Bacon
- 12 slices Bread, white, sliced
- 1 tbsp Mayonnaise
- 4 slices Swiss cheese
- 2 medium Tomato, preferably plum, sliced
- 8 slices Ham, preferably Black Forest, deli-sliced
- 8 slices Turkey, deli-sliced
- 2 cups Romaine lettuce, shredded
- 1 tbsp Mayonnaise
METHOD
- Preheat oven to 230°C / 450°F.
- In a large bowl, combine sweet potatoes with olive oil. Add salt, chili powder and paprika. Use your hands to mix, so all pieces are coated.
- On a baking sheet, spread sweet potatoes out in a single layer. Bake in preheated oven for 15 to 25 minutes, flipping them halfway through.
- In a large frying pan, cook bacon over medium-low heat, flipping once, until bacon is evenly browned, around 10 minutes. Drain fat and set bacon aside.
- Toast all bread slices. Spread mayonnaise on the bottom slice of the sandwich, then top with two pieces of bacon, one slice of Swiss cheese and two tomato slices.
- Top with another slice of bread. Lay 2 slices each of ham and turkey on top of the toasted bread, followed by lettuce.
- Spread mayonnaise on the third and last piece of bread, then place on top. Cut the sandwich in half and insert large toothpicks to hold them together.
- Repeat with other sandwiches and serve with sweet potato fries.
NOTES
- Avocado makes a nice addition to this sandwich
- Iceberg lettuce adds a nice crunch
- Garlic aioli makes a great accompaniment for sweet potato fries
- Additionally, add a pickle garnish
