Daniel Boulud’s Amazing Club Sandwiches

Two sophisticated variations on the classic club sandwich make a perfect warm-weather meal

Written by Daniel Boulud • Styled by Anita Sarsidi • Food Preparation by AJ Schaller • Photographed by Kana Okada

Everyone has a favorite childhood sandwich, but more sophisticated takes on this time-honored finger food are always a pleasure. At Café Boulud in Palm Beach, Florida, executive chef Zach Bell serves several creative versions, including one inspired by the classic Cuban pressed sandwich. They work well for casual summer entertaining, whether a brunch, light lunch, or alfresco party.

There’s an art to making sandwiches, but it’s one that’s easily mastered. For fans of club sandwiches, like me, use a denser white bread to hold up better to toasting and cutting. Also, it’s important to season each layer as you stack it and to bring the ingredients right up to the edge of the toast so everything is even and balanced. Finally, press the sandwich until you are ready to serve it; a quart of milk set into a pan that rests on top of it makes a good weight. This last step combines the flavors and makes the sandwich firmer so slicing is easier.

Smoked-Salmon Club

Note: Each recipe makes four sandwiches. For snacks, cut the sandwiches into triangles or smaller pieces and run each section through with a toothpick.

Ingredients
8 slices white bread
4 slices pumpernickel bread
3 hard-boiled eggs
Zest and juice of 1 lemon
⅓ cup mayonnaise
½ bunch chives, diced
2 ripe avocados
½ lb. sliced smoked salmon
1 head Bibb lettuce, washed
Salt and pepper to taste

Directions
Lightly toast the white bread. Thinly slice the eggs with an egg slicer or a sharp knife. Combine 2 teaspoons of lemon zest with the mayonnaise and chopped chives; season to taste. Cut the avocados in half with a paring knife by slicing in from the stem to touch the pit, then tracing the pit in a circular motion back up to the stem without removing the knife. Separate the avocado halves, remove the pit, scoop out the flesh with a large spoon, and slice thinly lengthwise. Sprinkle with a bit of lemon juice.

Assemble the four sandwiches by layering in this order: toast, lemon-chive mayonnaise, smoked salmon, sliced eggs with a light sprinkle of salt and pepper, slice of pumpernickel bread, lemon-chive mayonnaise, smoked salmon, lettuce, sliced avocado sprinkled with salt and pepper, toast.

Chicken Provençal Club

Special equipment
Grill or indoor grill pan

Ingredients
12 slices white bread
2 large green zucchini, rinsed
½ cup olive oil
5 cloves garlic, chopped
Zest and juice of 1 lemon
1 T salt
2 tsp. freshly ground white pepper
2 chicken breasts, trimmed
1 large eggplant, rinsed
Vegetable oil, as needed
½ cup freshly grated Parmigiano-Reggiano cheese
⅓ cup black-olive tapenade, drained
1 T harissa
1 8-oz. jar sun-dried tomatoes packed in olive oil, drained
1 cup fresh arugula, washed

Directions
Cut the zucchini into ¼-inch-thick slices lengthwise. Make a marinade by combining the olive oil with the garlic, lemon zest and juice, salt, and pepper. Place the chicken breasts and zucchini into separate ziplock bags and pour equal amounts of the marinade into both, reserving 3 tablespoons for later use. Seal the bags and marinate overnight in the refrigerator. The next day, cut the eggplant lengthwise into ¼-inch-thick slices and brush with the remaining 3 tablespoons of marinade; let rest for 20 minutes. Set grill to medium heat and brush with vegetable oil as needed. Dry the eggplant and zucchini with a paper towel, sprinkle with salt and pepper, and grill for approximately 2 minutes on each side. Transfer to a plate and sprinkle with Parmigiano-Reggiano cheese while still hot, to melt. Pat dry the chicken and grill it for approximately 4–5 minutes on each side or until cooked through; remove from the grill and sprinkle with the grated cheese. Once cool, cut the chicken into ¼-inch slices. Combine the tapenade with the harissa. Lightly toast the bread.

Assemble four sandwiches by layering in this order: toast, tapenade, sliced chicken, sun-dried tomato, toast, tapenade, grilled zucchini, grilled eggplant, arugula, toast.