(Image credit: Future / Emma Lee)
This classic first appeared in railway club cars, select clubs, and gambling establishments, but has since made its way onto menus globally, featuring a wide range of variations on the original ingredients. This recipe includes bacon, chicken and lettuce with a Cayenne and horseradish butter for an extra kick. It's such a great option to offer guests as part of a Labor Day menu as they can just grab and eat.
The ingredients (serves 4)
- 12 slices sandwich bread (white, rye, or sourdough)
- 6 tbsp (¾ stick) salted butter, softened
- ¼ tsp cayenne pepper
- 2 tbsp freshly grated horseradish (optional)
- 4 large leaves crisp green curly lettuce
- 3 cups (about 14 oz) cooked chicken, shredded or sliced
- 4 tbsp (¼ cup) mayonnaise
- ¼ cup (3 oz) mango or peach chutney
- 16 slices cooked bacon, cooled and crisp
- 4 medium tomatoes, sliced
- 8 small sandwich skewers or picks (try these Bamboo cocktail picks from Amazon)
The method
(Image credit: Future / Emma Lee)
- Toast the bread and place on a wire rack to cool (try these 3-tier cooling racks from Amazon) so it stays crisp.
- Mix the butter, cayenne, and horseradish (if using). Spread lightly on one side of each toast slice.
- Layer lettuce, chicken, and mayonnaise evenly over 4 slices of toast. Top each with another slice of toast.
- Spread chutney on this second layer, add 4 slices of bacon to each, then top with tomato slices.
- Place the final toast slice on top, buttered side down. Secure each sandwich with 2 skewers and cut in half diagonally before serving.
This New York Club Sandwich is the perfect addition to a poolside brunch menu if you're looking to eke out the last of summer. Serve with summer salad recipes for relaxed but elevated hosting.