Best The Cooperstown Club Recipes

TUNA AVOCADO CLUB

Steps:

• Break up the tuna in a medium bowl. Stir in the cucumber, olive oil, mustard, scallions, dill, lemon zest, and season with salt and pepper.
• Lay the bread on a work surface and spread about 1/4 of the tuna mixture on 4 of the slices. Top with avocado slices and lettuce. Lay the tomato slices on the 4 remaining pieces of bread; season with salt and pepper and drizzle with a bit of olive oil. Close the sandwiches, pressing each one together slightly. Serve.
• Alternatively serve them open faced to use less bread.

BALTIMORE BAD BOY CLUB

Steps:

• Preheat a charcoal grill.
• Toast bread and bacon slices on the grill. Toss Pit Beef and sliced ham on grill to warm before placing on sandwich. Shred lettuce. Assemble the sandwich in this order:1 slice bread, lettuce, BBQ sauce, ham, another slice of bread, bacon, mayo, tomato, Pit Beef, mac and cheese and final slice of bread.
• Preheat a charcoal grill to 400 degrees F.
• Sprinkle beef with rub and grill over direct heat, turning occasionally, until a nice crust forms, about 1 hour 30 minutes. Don't overcook. Rare with a nice char is best because we are going to throw the sliced meat back on the charcoals to heat up before putting on sandwich. Cool completely, then slice about 1/2-inch thick.

THE HEARTSTOPPER CLUB

Steps:

• Toast the bread so that the middle is soft and the outside is crunchy-a little on the crunchy side is preferable as the bread will be supporting a lot of weight.
• Squirt the Sriracha sauce to taste on one slice of toasted bread. Top with the pulled pork.
• Fry an egg up, leaving it a little runny. Place the egg on the sandwich.
• Using the heat from the fried egg, place the slice of cheese on the egg and melt to your desired consistency. Press the slices of jalapeno into the melting cheese.
• Spread the second slice of toasted bread with aioli and add it to the sandwich.
• Cut the bacon to size and assemble atop the aioli. Add the red leaf lettuce, tomato, basil and oregano. Top with the final slice of toasted bread. Serve with the pickle.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

COOPERSTOWN

Steps:

• Combine all ingredients except the mint in a mixing glass and stir well. Strain into a cocktail glass and garnish with a sprig of mint.