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The Caterer

Join the Club

05 January 2006
Join the Club

Breads, spreads and proteins make the difference as chefs reimagine the classic lunchtime sandwich.

This article first appeared in the 1 December 2005 issue of Restaurants & Institutions (R&I).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website

By Allison Perlik, Senior Editor

Camille's Club

Camille's Sidewalk Cafe, multiple locations. Slices of hearty marbled rye lend robust flavor and visual appeal to a lineup of ham, turkey breast, provolone, tomatoes and mayo. Instead of placing bacon inside the sandwich, the meat appears in bacon-tomato dressing served on the side. Tricolor tortilla chips and fresh salsa complete the midday meal.

California Club

Parkland Health & Hospital System, Dallas. As a busy cafeteria undergoes renovation, its deli line remains open. Production Manager Larisa Garas piques guests' interest with special takes on classics such as the club sandwich, layering smoked turkey, bacon, provolone, avocado, romaine lettuce and tomatoes between pita bread with mustard-mayonnaise dressing.

Organic Turkey, Ham and Bacon Club

Organic To Go, multiple locations. Ham, turkey and bacon without hormones, antibiotics and preservatives separate this club from counterparts; romaine and the flour for sourdough bread are organic as well. Priced at $6.99 à la carte, the sandwich also is offered as a $10.49 "lunch bag" that includes organic crackers, dill pickles, apple, water and a cookie.

Ahi Tuna Club

Banana Moon, Deerfield, Ill. Served at dinner as a pistachio-crusted main course, ahi tuna finds a place on chef-owners Jason Gottlieb and Alan Wolf's lunch menu as a double-decker sandwich. Grilled rare, the fish is served on toasted ciabatta with three-pepper bacon, tomato, greens, radish sprouts and finished with barbecue-wasabi aioli.

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