Clubhouse sandwich with pics!!!

[kml]

cheers
ken

 

[Jet Li]

 

[Ezduzit]

Dam that looks good, overnight me one please.
Posted via Mobile Device

 

[zukracer]

nice... looked like lunch I had yesterday at the brewery

 

[RYC1966]

Do you ever use cream cheese + honey mustard? That looks good.

 

[BigBadDodge]

I'll pm ya my address and pay for shipping::11

 

[kml]

Do you ever use cream cheese + honey mustard?

Yes, but not in a Club style sandwich. Thanks for the idea!

cheers
ken

 

[macon454]

O my goodness, That looks good.

 

[EarlyBird]

YUMMY!

 

[rubbersidedown]

Freakin' Canadians will post up anything.

RSD.

 

[Twist The Throttle]

Freakin' Canadians will post up anything.

RSD.

That Club sandwich does look good though!

 

[warp10]

I just felt my arteries clog up

 

[Fastfrog007]

Mmmmm Tasty!!!

 

[GIXERHP]

Stop this, now im Hungry

 

[RussellJ]

Wow i am so hungry. YOU ARE A JERK

 

[cheferman65]

Beautiful bread, perfectly cooked bacon and ripe tomatoes(in Canada) where did you find those this time of year Chef?
I personally, would have let the roasted breast of chicken "rest" a few minutes before slicing as a lot of your flavor & juiciness is puddled on your cutting board.
Looks damn good just the same!
We have been using some ugly ripe heirloom's as of late here in the winter season.
Good stuff! Thanks sharing.

 

[D-BLOCK]

cheers
ken

OMG, I hate you so much for posting this. I am soooo hungry right now!

 

[chrisjp]

now im hungry lol

 

[JJsBusaRox]

Yummm!!! That looks very good!!

 

[kml]

Beautiful bread, perfectly cooked bacon and ripe tomatoes(in Canada) where did you find those this time of year Chef?
I personally, would have let the roasted breast of chicken "rest" a few minutes before slicing as a lot of your flavor & juiciness is puddled on your cutting board.
Looks damn good just the same!
We have been using some ugly ripe heirloom's as of late here in the winter season.
Good stuff! Thanks sharing.

There is a family farm in Cape Breton called Eyekings that produces vine ripened hothouse tomatos all year long. Pricey though...

I did let it rest for about 20 min or so, ( what do you think I am, stupid? ). The splurge on the board is a mixture of the olive oil, cajun spices and the juices that collected in the pan while the breast rested poured back onto the breast after slicing.

CHICKEN!? good golly.... I can't believe you think I'd use chicken in a traditional style club.

cheers
ken