Broder is, as far as I know, the only Swedish restaurant in Portland (not counting Ikea). The tiny place—very popular at breakfast, lunch and brunch—will start serving dinner soon too. The Broder Club is made with house-cured gravlax, bacon, avocado, and roasted tomato and slathered with horseradish cream.
'club sandwiches' on Serious Eats
We like to think of the Tenderloin as being filled with some of the best food-secrets of San Francisco. Sandwiches are no exception. Take Le Petit's Kitchen, a nondescript sandwich shop that could easily pass as your run-of-the-mill lunch spot. Until you look at the menu, that is, and see broadcast across the top in all CAPs: WE BAKE OUR OWN SOURDOUGH. Magic words to any San Franciscans eyes.
The Good Enough to Eat Turkey Club is not just good enough, it's the best. It's my favorite club sandwich served anywhere, never mind in New York City.
While a run-of-the-mill club sandwich might not be something to get worked-up over, the version served at Blue Ribbon certainly is. Dry, bland turkey is replaced with seared duck breast, crisp and perfectly seasoned on the outside, moist and medium-rare within. A slightly sweet and cinnamony Raisin Walnut Bread takes over for bland white bread, and a homemade Olive Oil Mayonnaise brings the sandwich all together.
[Photograph: Nick Kindelsperger] The club sandwich is a tall wonder containing turkey (sometimes chicken), lettuce, tomato, bacon, and no less than three slices of bread, all cut into quarters and secured with frilly toothpicks. I was so ready to have a gleeful romp with the American classic that I even bought the special toothpicks and a bag of chips to dump in the middle. You can't imagine my high spirit as I sat down to this light dinner. Nowadays the sandwich is bastardized because it is usually made as a three-decker, which is not authentic (whoever started that horror should be forced to eat three-deckers three times a day the rest of his life)... — James Beard on the...