Bennett David

0x Club Sub

3 min read

Optimized Club Sub Recipe

Analysis

Key Components:

  • Bread: Italian roll base
  • Proteins: Turkey, ham, bacon, provolone cheese
  • Fresh components: Lettuce, jalapeños
  • Seasonings: Salt, pepper, oregano, mayo
  • Critical processes: Bacon cooking, assembly order, moisture control

Core Food Science Considerations:

  • Bacon fat rendering and crispness maintenance
  • Temperature zones for food safety
  • Moisture barrier creation to prevent soggy bread
  • Textural contrast preservation
  • Component layering for optimal eating experience

Overview

This recipe is structured to create a perfectly balanced club sub with crispy bacon, fresh vegetables, and optimal moisture control. Components are arranged to maintain texture and prevent sogginess.

Ingredients

Per sub:

  • 1 15-inch torpedo-style Italian roll
  • 4-5 slices turkey, thinly sliced
  • 4-5 slices ham, thinly sliced
  • 4-5 slices provolone cheese
  • 4-5 slices applewood smoked bacon
  • 2-3 tablespoons mayonnaise
  • 1 cup shredded iceberg lettuce
  • 2-3 fresh jalapeños, sliced (adjust to taste)
  • 1/4 teaspoon oregano
  • Salt and black pepper to taste

Equipment Needed

  • Large skillet or griddle for bacon
  • Paper towels
  • Sharp bread knife
  • Cutting board
  • Sheet pan for assembly
  • Tongs for bacon handling

Preparation

Mise en Place

  1. Cook bacon first - allows time to cool and crisp
  2. Prep vegetables while bacon cooks:
    • Shred lettuce
    • Slice jalapeños
  3. Organize meats and cheese for efficient assembly
  4. Have mayo and seasonings ready at room temperature

Assembly Instructions

  1. Bacon Preparation:

    • Cook bacon on medium heat until crispy (325°F/165°C)
    • Drain on paper towels
    • Break into sub-length pieces

  2. Bread Preparation:

    • Split roll lengthwise
    • Lightly toast if desired for extra moisture barrier

  3. Assembly (Bottom to Top): a. Bottom bread layer b. Light mayo spread c. Provolone cheese (creates moisture barrier) d. Turkey (laid with slight overlap) e. Ham (laid with slight overlap) f. Crispy bacon g. Shredded lettuce h. Jalapeño slices i. Sprinkle of oregano, salt, and pepper j. Light mayo on top bread piece k. Close sandwich

  4. Cut diagonally into quarters just before serving

Science Notes

  • Cheese layer acts as moisture barrier protecting bread
  • Mayo on both sides creates seal against moisture
  • Bacon must be fully rendered to maintain crispness
  • Lettuce provides moisture barrier between wet and dry ingredients

Storage & Prep Guidelines

For Batch Prep

  • Cook and store bacon separately (up to 2 days refrigerated)
  • Prep vegetables no more than 24 hours ahead
  • Store components separately:
    • Meats: Airtight container, 34-38°F
    • Cheese: Wrapped, separate from meats
    • Vegetables: Paper towel-lined container
    • Bread: Room temperature, wrapped

Best Practice

  • Assemble subs to order
  • Never store fully assembled subs

Batch Cooking Notes

For Multiple Subs:

  • Cook bacon in large batches
  • Prep lettuce and jalapeños in bulk
  • Store components separately
  • Calculate 4-5 slices each of meats/cheese per sub
  • Keep bread fresh until assembly

Troubleshooting

Common Issues:

  1. Soggy Bread:
    • Solution: Proper layering, cheese barrier
  2. Limp Bacon:
    • Solution: Cook until fully crisp, store separately
  3. Wilted Lettuce:
    • Solution: Store with paper towels, prep close to service
  4. Uneven Distribution:
    • Solution: Use consistent portion sizes, layer methodically

Graph View

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