Serious Eats: Recipes
Cook the Book: Deconstructed Club Sandwich Salad
Patricia Wells, author of Salad as a Meal, is the ingenious innovator of this Deconstructed Club Sandwich Salad, equal parts sandwich and salad. Basically an open-faced club sandwich topped with a chopped salad, it's a meal that incorporates the best of both worlds.
Wells' recipe calls for chicken breasts poached and cooled in an aromatic stock, crisp slices of bacon, crusty sourdough, heirloom tomatoes and romaine, and a creamy-tangy lemon-mustard dressing that you'll want to spread on pretty much everything. When it's time to plate, a slice of toasted sourdough is spread with the lemon-mustard dressing, layered with chicken and bacon, and topped with a pile of chopped and dressed lettuce and tomatoes.
Fork and knife sandwich or bready salad, either way this is the perfect summertime lunch.
As always with our Cook the Book feature, we have five (5) copies of Salad as a Meal to give away this week.