Membership Sandwich Recipe | Kitchn


The BLT could also be the reliable summer season sandwich, however its cousin, the membership sandwich, may be worthy of summertime love. A longstanding staple of diner and deli menus across the nation, the membership’s origins date again to the past due 1800s, even supposing who in fact created the sandwich is up for some debate.

The Saratoga Membership Area in upstate New York is continuously credited because the originator, however different clubhouses of the similar length additionally laid declare. (For a deep-dive at the sandwich’s historical past, take a look at this newsletter by means of Kitchn contributor Jelisa Castrodale.) 

What is going right into a membership sandwich has advanced through the years. In James Beard’s 1974 e book, Beard on Meals, he recollects previous variations as consisting of tomato, mayo, and skinny slices of hen, tucked between simply two slices of toast. Alternatively, the fashionable membership usually is composed of 3 slices of toasted bread, in between which you’ll to find layers of crisp lettuce; sliced turkey, hen, or different deli meat; crispy bacon; lettuce; and juicy tomato. Oftentimes, the sandwich is skewered with toothpicks and reduce into quarters for simple consuming. Whenever you get the dangle of a vintage membership, you’ll be tempted to take a look at a wide variety of diversifications so you’ll be able to benefit from the sandwich year-round. 

How Do You Make a Membership Sandwich?

Crisp some bacon (I love to cook dinner my bacon within the oven to reduce splatter), slice some tomatoes, prep the lettuce, generously slather mayo onto slices of toasted bread, then get stacking.

As with the BLT, juicy and super-flavorful peak-season tomatoes are a very powerful. (Even if, although tomatoes aren’t in season, don’t let that forestall you; do this roasted tomato model as a substitute.) Anytime I exploit tomatoes in a sandwich, I’ll season them with a pinch of salt and a couple of grinds of pepper to maximise taste. 

I additionally love to splurge on sliced-to-order deli turkey and good-quality bacon. In relation to lettuce, I desire crisp romaine or iceberg leaves, which I soak in ice water for 10 to fifteen mins to make it additional crisp, then pat them dry with a blank dish towel simply earlier than assembling. For the mayo, Jap Kewpie is my emblem of selection, however be happy to make use of your favourite. To stability the entire crispy components, I lean exhausting into the mayo, the use of 4 tablespoons (1/4 cup) according to sandwich, and slathering the unfold on each side of the internal slice of toast for optimum mayo touch. (If that looks like an excessive amount of, be happy to reduce.) 

What’s the Absolute best Bread for a Membership Sandwich?

Pre-sliced white sandwich bread is my go-to (I really like buttermilk or potato), however whole-wheat and even sourdough also are nice. 

What’s the Distinction Between a BLT and a Membership Sandwich?

Identical in spirit to a BLT, it’s the membership sandwich’s iconic 3rd slice of crisp, toasty bread and the addition of slices of deli meat that set it aside.

4 Tactics to Improve Your Membership Sandwich

Sarah Fritsche


For over a decade Sarah was once a team of workers author with the San Francisco Chronicle’s James Beard Award-winning Meals staff, the place she reported at the Bay Space’s obsession with all issues meals and headed up the check kitchen. Maximum just lately, Sarah served because the recipe editor for on-line grocer and meal package provider, Excellent Eggs. Sarah’s recipes and writing have additionally been featured on The Cheese Professor and Merely Recipes. As a expert, she’s labored with quite a few company purchasers, together with Laura Chenel, Dough Wines, Resy, and Hidden Valley Ranch. Sarah earned her culinary stage from the California Culinary Academy.



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