There are certain classic sandwiches that continue to stand the test of time, they combine simple delicious ingredients with no need for extra jazz. The club sandwich is one one of those special sandwiches that fills me up with nostalgia and still holds up even in this trendy food climate that we currently live in. Growing up, I always enjoyed my club sandwiches with a Shirley Temple (obviously non-alcoholic of course) so I thought it would be a great opportunity to snaz one up a bit with some Smirnoff vodka and create the adult version! #SmirnoffPartner #Sandwichseries
Shirley temple Recipe
1.5 oz Smirnoff No 21 Vodka
2 oz – Lemon lime soda or Gingerale
2 oz Soda water
1 oz Grenadine
1 -3 Maraschino cherries (or 10 if you’re lucky)
Wedge of lime (optional)
White Bread/Sandwich Bread
Flour (3 ½ cups)
Maple Syrup (⅛ cup)
Dried Active Yeast (1 tablespoon)
Grapeseed Oil (⅛ cup)
Warm Water (1 ½ cup)
1. Get a big mixing bowl and add in 1 ½ cup of flour, maple syrup, dried yeast, oil, and warm water into the bowl and mix that together.
2. After mixing, let the mixture activate for 10-15 minutes.
3. Add in the rest of the flour (2 cups) and a little salt to the mixture.
4. Let it rest for 10 minute for the gluten to relax.
5. Floured your kneading surface, and knead it for 5 minutes. You should have a nice supple dough.
6. Grab a big bowl with a little oil and let the dough sit in the room temperature for 1 -1.5 hours until it doubles in size.
7. Give your rested dough a little pat down after it doubles in size.
8. Take a loaf pan and make it non-stick with some oil.
9. Take your dough out and just rolled it up, put it in the loaf pan to let that proof for 1 hour.
10. You want your proofed dough overflowing over the sides of the loaf pan.
11. Melt a little butter, and brush it on top of your proofed dough so you get a nice deep rich flavorful crust.
12. Preheat your oven at 350°F and bake it for 30-35 mins.
13. Take out your bread and let it cool off and enjoy!
Home Cured Bacon (Salt method)
Salt (lot of it)
1. Take out your pork belly, and cover it with lots of salt.
2. Let it sit in the room temperature for about 12-24 hours, the longer it sit the saltier it will be.
3. When it’s ready, brush out the salt on pork belly.
4. Season the pork belly with some black peppers.
5. Get a string and tie up your seasoned salted pork belly and hang it in the fridge to dry out and cure.
6. Let it cure in the fridge for 2-4 weeks until the belly lost a good amount of the moisture.
7. Now you have homemade bacon! Enjoy!
1. Grab a sheet pan with some tinfoil and a little bit of oil to make it non-stick.
2. Lay out your bacon on the sheet pan and throw it into the oven under the broiler.
3. Let that get nice and crispy and don’t forget to turn them so both side can get crispy.
Deli Style Chicken Meat
Chicken Breast (2)
Raw Garlic (2 cloves)
1. Stack your chicken breast together, make sure the thick side and the thin side are stacked. So it’s a nice even thick strip.
2. Grab a string and start roping the stacked chicken breast. The main goal is to tight up into one piece.
3. Let’s make a brine: Take out a saucepan, add in some salt, pepper, coriander seeds, chilies, garlic, and water. Bring that up to a simmer so everything is dissolved.
4. Add in some ice cubes to the pot to cool down the brine.
5. Add your tied up chicken into the brine and put it in the fridge to sit overnight.
6. Simmer the chicken in the brine in 160-170°F for 20 minutes until it’s cooked through. 160°F for the internal temperature.
7. Slice your chicken breast and let the meats cool off overnight in the fridge.
Lemon (½ )
1. Crack a whole egg into your mixing bowl, and start whisking and add in oil very slowly, little by little.
2. Whisking that up until it starts emulsifying and thickening into mayo consistency.
3. Season the mayo: add in some salt, a tiny bit of lemon zest, and a squeeze of lemon juice.
4. Whisk again with all the seasoning, and pour it into a jar. Enjoy!
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