A Club Sandwich Needs Frilly Toothpicks

A Club Sandwich recipe from 1903 and my favorite way to cook bacon. Plus: The Irish Bakery and other updates

My Club Sandwich made at home. Photo: Jolene

I saw a picture of someone’s hotel club sandwich on Instagram the other day and thought: “I, too, would like a club sandwich.”

The first club sandwich I ever ate was one I shared with my family. It was in the early 1960s and we all sat at a table on the summer lawn of a Long Island restaurant along the Connetquot River.

The colorful, cellophane frills at the top of the toothpicks that held everything together were so pretty and dainty and made the sandwich feel special. The restaurant, The Snapper Inn, has been open since 1929 and I’m happy to report it’s still around.

Frilly toothpicks cheer up any sandwich or cocktail party snack. One reason for the colorful tops was to ensure diners didn’t bite into the wood of the toothpick: Link Photo: Jolene

There are different origin stories for the club sandwich, and one of the most popular gives the credit to the Saratoga Club House in Saratoga Springs, New York in 1894. For more on the history of how the sandwich came to be, follow the link below:

History of the Club Sandwich

The peak of popularity for the sandwich on restaurant menus was between the early 1920s to 1960s, but it can still be found on most hotel and diner menus.

The Classic Club Sandwich

The oldest recipe for the club sandwich was published in the Good Housekeeping Everyday Cook Book, by Isabel Gordon Curtis in 1903.

— from What’s Cooking America

Photo: Jolene

I have a facsimile copy of the original 1903 cookbook, and the recipe is similar to the way club sandwiches are prepared today. The biggest difference is that it uses only two slices of bread and layers ingredients in a different order. Here’s the recipe:

I love that it’s called a “whole meal” sandwich.

For my club sandwich I used three slices of (toasted) Pepperidge Farm Hearty White Bread slathered with Hellmann’s Mayonnaise. I first layered the romaine lettuce, followed by a slice of tomato, two slices of deli turkey and two slices of bacon. Next, another slice of toast (mayo on both sides) and repeat. Salt and pepper each layer to taste.

My favorite way to cook bacon

My friend Sara Moulton posts the best and most informative and entertaining videos on her Instagram account. If you want to make crisp bacon for your club sandwich without the stovetop mess, bake it in your oven. The other bonus: it keeps the bacon from curling up. Here, from Sara, the baking bacon method:

sarasmoulton

A post shared by @sarasmoulton

You can also watch Sara on Sara’s Weeknight Meals.

I hope you enjoy a club sandwich soon. I’d forgotten what a treat they are. ✨

Photo: Jolene

Next:

The Irish Bakery and Other Updates

I was so happy to hear that Cherie Denham, author of the award winning The Irish Bakery, is working on a new cookbook. I’ve linked to a feature I posted about Cherie from 2023, and the cookie recipe in the post would be a lovely addition to any St. Patrick’s Day celebration. Here’s the link to the original piece:

Speaking of cookbooks, I know several readers here at TTK are working on book projects and proposals — including me. If you’re looking for a terrific non-fiction book proposal template — one that is especially helpful if your focus is on cookbooks or narrative non-fiction/memoir/vignettes with recipes— literary agent

Sally Ekus

shares a great one at her newsletter

Not So Secret Agent

here on Substack.

I’ve linked to the guidelines and Sally’s newsletter here:

Non-Fiction Proposal Guidelines

Finally, my pal

Anne Byrn

of

Anne Byrn: Between the Layers

will be on CBS Saturday Morning “The Dish” this Saturday, March 15, talking about her bestselling cookbook Baking in the American South, check local listings for time.

See you soon and Happy St. Patrick’s Day!

Jolene