One of America's Favorites - Club Sandwich

Club sandwich

A club sandwich, also called a clubhouse sandwich, is a sandwich of bread (occasionally toasted), sliced cooked poultry, or fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.





The club sandwich may have originated at the Union Club of New York City. The earliest known reference to the sandwich, an article that appeared in The Evening World on November 18, 1889, is also an early recipe; "Have you tried a Union Club sandwich yet? Two toasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm."Several other early references also credit the chef of the Union Club with creating the sandwich.

Other sources, however, find the origin of the club sandwich to be up for debate. Another theory is that the club sandwich was invented in an exclusive Saratoga Springs, New York, gambling club in the late 19th century.

The sandwich is known to have appeared on U.S. restaurant menus as far back as 1899. The earliest reference to the sandwich in published fiction is from Conversations of a Chorus Girl, a 1903 book by Ray Cardell. Historically, club sandwiches featured slices of chicken, but with time, turkey has become increasingly common.


As with a BLT, toasted white bread is standard, along with iceberg lettuce, bacon, and tomatoes. The sandwich is traditionally dressed with mayonnaise. Variations, however, on the traditional club sandwich abound. Some vary the protein, for example, a "breakfast club" that includes eggs or a

Club sandwich with tater tots

"roast beef club." Others include ham (instead of, or in addition to bacon) and/or cheese slices. Vegetarian club sandwiches often include hummus, avocado or spinach, as well as substitute the real bacon with a vegetarian alternative. Mustard and sometimes honey mustard are common condiments. Upscale variations include, for example, the oyster club, the salmon club, and Dungeness crab melt.

The sandwich is commonly served with an accompaniment of either coleslaw, or potato salad, and often garnished with a pickle. The coleslaw or potato salad is often reduced to a "garnish" portion, when the primary accompaniment is an order of french fries or potato chips. Due to high fat and carb content from the bread, bacon and dressing, club sandwiches have sometimes been criticized as unhealthy. In 2000, Burger King came under fire for its chicken club, which contained 700 calories, 44 grams of fat (nine of them saturated), and 1,300 milligrams of sodium, as well as the trans fat from the fryer shortening.

One of America's Favorites - Machaca

Pork machaca

Machaca About this sound ma't͡ʃaka is a traditionally dried meat, usually spiced beef or pork, which is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many ethnic groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded then fried is sometimes substituted.

Prepared machaca can be served any number of ways from tightly rolled flautas, to tacos, to burritos, or on a plate with eggs, onions and with peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas, which tend to be large, up to 20 inches in diameter. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua.

The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states of Arizona, California, and New Mexico.


Machaca was originally prepared most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes. While drying meat is one of the oldest forms of preservation, the drying of beef with chilis and other native spices was developed by the ranchers and cowboys of northern Mexico.

After the arrival of refrigeration, dehydration was no longer needed for preservation. Most dried beef is sold in the U.S. as jerky. In Mexico, it is still sold for cooking and snacking; however, this is done mostly in the north and in small-scale operations. Most machaca dishes now are made from beef that has been well-cooked, shredded, then cooked in its juices until the desired consistency is achieved, which in Phoenix can be soupy, dry, or medio. In Tucson and south, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from dried meat. Carne seca is an alternative name for machaca in Tucson and Sonora.

Roast Beef, Ham, Bacon, and Cheddar Cheese Double Decker w/ Chips

Dinner Tonight: Roast Beef, Ham, Bacon, and Cheddar Cheese Double Decker w/ Chips




For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese.

Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. One of my favorite Breakfasts! After Breakfast I went up to the local Kroger for a couple of items ands stopped by the ATM machine at the Bank on the way back home. Cloudy and a high of 48 degrees out. Got the leaf blower out and did the usual cleaning of the deck and driveway areas. Trimmed down Mom's Rose Bushes and gave a final trim to a couple of the hedges. Not a whole lot else going on today. For Dinner tonight its Sandwich Night, I prepared a Roast Beef, Ham, Bacon, and Cheddar Cheese Double Decker w/ Chips.



I went to Jungle Jim's International Market yesterday and purchased several Boar's Head Meats and Cheese. Jungle Jim's carries all of Boar's Head products along with some test items from Boar's Head. I purchased Boar's Head London Broil Roast Beef (Rare), Sweet Sliced Ham, and Boar's Head Vermont Cheddar (sliced).  I used these3 items along with Simple Truth Hickory Smoked Bacon, Bib Lettuce, Kraft Reduced Fat Mayo w/ Olive Oil, Emeril's Deli Style Mustard,  and Aunt Millie's Light Whole Grain Bread (3 slices) to make my Double Decker.




To start I gathered everything up. I first fried my Bacon 4 slices. And as always when frying Bacon you always make double the amount you need because it's near impossible not to snack on it  as your making it! With the Bacon fried I started making my Double Decker. I first toasted my 3 slices of Bread. On the bottom slice of Toast I first spread Mayo across it, next a slice of the Vermont Cheddar, 2 slices of Bacon, Bib Lettuce, then slices of the Sweet Sliced Ham, topped it with the Deli Mustard, and my bottom half of the Decker was done.





Topped everything with another slice of the Toast. I then topped that with Mayo, a slice of the Cheese, 2 slices of Bacon, Bib Lettuce, next slices of the Roast Beef, Deli Mustard, and the last slice of Toast. And the Double Decker is ready! Wow, what a Sandwich! Love the Boar's Head Meat and Cheese. Then the Mayo and Mustard give perfect flavor. Excellent Sandwich!

I had some Ruffle’s Reduced Fat Potato Chips to go with the Sandwich I also had a Diet Dr. Pepper to drink. For Dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar.















Boar's Head - Sweet Slice Boneless Smoked Ham

With Natural Juices.

Enjoy the exceptional flavor of a traditional bone-in ham without the bone.  Available in the Deli retail case as a center of the plate item or at the Service Deli sliced by the pound for a sandwich of note.
https://boarshead.com/products/ham/11018-sweet-slice-brand-boneless-smoked-ham





Boar's Head London Broil cap-off top round oven roasted beef
Enjoy a rich, smooth flavor like nothing you’ve ever had before. Boar’s Head London Broil Oven Roasted Beef is seasoned with black pepper, garlic and a hint of lemon and slow roasted for a truly authentic taste.
https://boarshead.com/products/beef/12011-london-broil





Boar's Head - Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.
https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Chips, Dips, and Roast Beef!

Dinner Tonight: Chips, Dips, and Roast Beef!




For Breakfast it was 2 Scrambled Eggs and 2 toasted slices of Healthy Life Whole Grain Bread.

Topped off with my morning cup of Bigelow Decaf Green Tea. After Breakfast I got the leaf blower out and swept off our wooden deck and driveway. I did this early, and it was already humid out. We had a heat advisory out today, mid 90's and very humid. They said our heat index was at 105 degrees! And it felt like it! My headache has finally went away, due to sinuses and allergies. Everything done for the day and kicked back the rest of the afternoon. For Dinner tonight a Roast Beef sandwich w/ Chips and Dips.



With this hot weather we are having I don't have much of an appetite, so tonight I kept it light and

simple. A Roast Beef Sandwich along with Chips and Dips sounded good for Dinner. To make the Sandwich I'll be using; Boar's Head Deluxe Low Sodium Oven Roasted Beef - Cap-Off Top Round, Private Selection Sweet Hot Stone Ground Mustard, and Healthy Life Whole Grain Bread. I picked up the Boar's Head Roast Beef while at Jungle Jim's International Market. Jungle Jim's has the most incredible Deli Department that you have ever seen! They carry every Boar's Head Meat and Cheese that's available. Love that store!




I used Ruffle's Reduced Fat Potato Chips and for the Dip I used Heluva Good Dip - Bacon

Horseradish Dip. I don't have a lot of Chips and Dips but when I do I try to have Reduced Chips and keep it light on the Dips. To drink I had an ice cold Diet Dr. Pepper. For dessert later a bowl of Del Monte Sliced Cling Peaches.








Boar's Head Deluxe Low Sodium Oven Roasted Beef - Cap-Off Top Round

Top round beef that is coated with salt, pepper and garlic and then oven roasted until tender and delicious. This product is sugar free and a good source of iron. We suggest pairing with our Lacey Swiss Cheese.

Nutrition Facts

Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 90 Calories from Fat 25
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0g
Cholesterol 35mg 12%
Sodium 80mg 3%
Potassium 180mg 5%
Total Carbohydrate <1g class="Apple-tab-span" span="" style="white-space: pre;">
0%Dietary Fiber 0g 0%
Sugars 0g
Protein 15g 30%

http://boarshead.com/products/beef/235-deluxe-low-sodium-cap-off-choice-top-round-half

One of America's Favorites - French Dip

A French dip

An American cuisine, the French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served au jus ("with juice"), that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France, the name seeming to refer to the style of bread rather than an alleged French origin.

Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented.

Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole's Pacific Electric Buffet and Philippe The Original. Philippe's website describes the dish as a "specialty of the house", and the words "Home Of The Original French Dip Sandwich" are present in the restaurant's logo. At both of these restaurants, the roll is dipped in the hot beef juices before the sandwich is assembled, and is served "wet". The sandwich can also be requested "double dipped" at either establishment. Philippe's own brand of spicy mustard is traditionally used by patrons to complement the sandwich.

His controversy over who originated the sandwich remains unresolved. Both restaurants were

Roast Beef Dip au jus, with french fries

established in 1908. However, Cole's claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe's claims that owner Philippe Mathieu invented it in 1918.

The story of the sandwich's invention by Philippe's has several variants: some sources say that the sandwich was first created by a cook or a server who, while preparing a sandwich for a police officer or fireman, accidentally dropped it into a pan of meat drippings. The patron liked it, and the dish surged in popularity shortly after its invention. Other accounts say that a customer who didn't want some meat drippings to go to waste requested his sandwich be dipped in them. Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that the bread was stale. Cole's account states that the sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums. Some accounts tell Philippe's version of events, but assign the location to Cole's. The mystery of the sandwich's invention might not be solved due to a lack of information and observable evidence.

The French dip is now served at a number of restaurant chains including fast food, diners, and standard restaurants.








Easy French Dip Sandwiches


From the http://allrecipes.com/ website, Easy French Dip Sandwiches.

"This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together."
INGREDIENTS:
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
2. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
3. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.


Nutrition Information
Servings Per Recipe: 4
Calories: 548
Amount Per Serving
Total Fat: 22.6g
Cholesterol: 94mg
Sodium: 2310mg
Amount Per Serving
Total Carbs: 40.5g
    Dietary Fiber: 2g
Protein: 44.6g


http://allrecipes.com/recipe/easy-french-dip-sandwiches/

Roast Beef with Horseradish Cream

It's cold outside so I came across another warming comfort food recipe from delish.com. 
A juicy seasoned sirloin tip roast is the centerpiece of this delicious meal. With a side of roasted potatoes, it's sure to be a family favorite. Serve for dinner, or for a special occasion to feed a group.

Ingredients

    * 4 clove(s) garlic
    * 2 sprig(s) fresh rosemary
    * 1 teaspoon(s) olive oil
    * 1 tablespoon(s) olive oil
    * Sea Salt
    * Pepper
    * 1 1/2 pound(s) Yukon gold potatoes, cut in half (or quarters if large)
    * 1 whole(s) (2- to 2 1/2-pound) tri-tip (sirloin tip) roast, well-trimmed
    * 1/4 cup(s) heavy or whipping cream
    * 2 tablespoon(s) prepared horseradish
    * 1/2 teaspoon(s) Dijon mustard
    * 1/2 teaspoon(s) white wine vinegar

Directions

   1. Preheat oven to 475 degrees F. With side of knife, gently smash 3 cloves garlic; discard peel. Into small bowl, crush remaining clove garlic with press. Cut 1 rosemary sprig into 1-inch pieces; set aside. Remove leaves from other sprig; discard stem. Finely chop leaves and add to bowl with crushed garlic along with 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; set aside.
   2. In 18" by 12" jelly-roll pan, combine potatoes, remaining 1 tablespoon oil, smashed garlic, snipped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer, making space in center of pan for beef. Place beef in center of pan, fat side down; rub with reserved garlic-rosemary mixture.
   3. Roast 20 minutes or until beef browns. Reset oven control to 350 degrees F. Roast 8 to 10 minutes or until temperature on meat thermometer, inserted into thickest part of beef, reaches 130 degrees F; transfer to cutting board. Cover loosely; let stand 10 minutes. Transfer potatoes to platter.
   4. Meanwhile, whisk cream, horseradish, mustard, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well blended. Slice meat thinly; serve with potatoes and horseradish cream.

Nutritional Information
(per serving)
Calories    360
Total Fat    19g
Saturated Fat    7g
Cholesterol    84mg
Sodium    335mg
Total Carbohydrate    16g
Dietary Fiber    2g
Sugars    --
Protein    32g
Calcium    --

http://www.delish.com/recipefinder/roast-beef-horseradish-cream-recipe