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Our Grilled Cheese Club Sandwich has three kinds of cheese, bacon, and tomato jam layered between crispy toasted bread. What a delicious lunch!
This Grilled Cheese Club Sandwich was created in partnership with the dairy farm families of New England. All opinions are 100% ours.
This amazing Grilled Cheese Club Sandwich is truly my idea of the perfect lunch. Three delicious types of cheese, layered between crispy toast, topped with bacon, lettuce, mayo and our homemade tomato jam…what’s not to love?
Why is this called a Club Sandwich?
There are a number of different ideas floating around when it comes to answering that question.
One popular theory is that this tall, layered sandwich made with three slices of bread was invented at the Saratoga Club House in Saratoga Springs, NY back in 1894 – and that’s where the club sandwich name originated.
But others are saying that “club” is an anachronym for “chicken lettuce under bacon” and that’s why most club sandwiches include those ingredients.
Well – regardless of the origin, I’m declaring that the “C” in our club sandwich stands for CHEESE!
And cheesy it is…this Grilled Cheese Club Sandwich is loaded with three kinds of cow’s milk cheese: cheddar, Havarti and provolone. Melted on a griddle between three slices of Texas toast and loaded up with crispy bacon and lettuce, then smothered with mayonnaise and our homemade tomato jam – this is a sandwich to remember! (You can, of course, add a slice or two of chicken to your sandwich too if you’d like!)
Cooking with cheese
Thanks to all of that wonderful cheese, this Grilled Cheese Club Sandwich is loaded with six essential nutrients: calcium, protein, phosphorous, vitamin B12, pantothenic acid and niacin – all of which help fuel the body and nourish the mind. And the protein found in cheese is especially satiating!
Dairy Farm Families of New England
New England is home to more than 1,000 dairy farming families. Through the use of innovative and safe technologies, the dairy industry delivers exceptional animal care, sustainable nutrition, and a high-quality fresh product we can all enjoy. More than 99% of the milk produced on New England Dairy farms is bottled or turned into cheese, butter, yogurt and ice cream that is sold throughout New England and New York.
8 slices bacon
6 slices Texas Toast (thick cut white bread)
6 tablespoons butter, softened
6 slices provolone cheese
6 ounces sharp white cheddar cheese, cut into slices
6 ounces Havarti cheese, cut into slices
4 teaspoons mayonnaise
2 cups crispy leafy lettuce
Chips and pickles, to serve on the side (optional)
Cook the bacon to crisp and drain on paper towels.
Heat two flat griddle pans over low heat.
Butter one side of all six slices of bread and place buttered side down onto the two pans (3 per pan).
Immediately place three slices of provolone on two slices each (letting them hang over the sides a little), divide the cheddar between two slices and divide the Havarti between two slices.
The low heat will give the cheese a chance to melt while the bottom browns. As soon as the bottoms are golden and the cheese melted, remove all to your cutting board.
To build, place four strips of cooked bacon over each provolone bread slice.
Pick up the slice of bread with cheddar and spread a tablespoon of jam on the toasted bread side. Lay jam side down (cheddar up) onto the bacon. Repeat for the second cheddar slice.
Place the last of the jam on top, divided between the two sandwiches.
Place the lettuce on top of the jam on each sandwich.
Pick up the slice of bread with Havarti and smear mayonnaise on the cheese side. Press mayo side down (Havarti up) onto the lettuce. Repeat for the second sandwich.
Place a long toothpick or skewer into the center of each side. With a sharp serrated knife, cut corner to corner to yield four triangle pieces for each sandwich.
Place cut side up on plates and serve with chips and pickle.
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