The Clubhouse. It's a classic for a reason.
But walk into any old diner and you'll get some dry turkey slapped between lifeless bread. That's not what we're about.
At Coffee Culture in Scarborough, the Clubhouse isn't just a sandwich, it's an experience.
It's that perfect layering of smoky bacon, juicy roasted turkey, crisp lettuce, ripe tomato, and *that* sauce, all nestled between toasted, homemade bread.
The kind that makes you close your eyes after the first bite.
It's a symphony of textures and tastes, a testament to the power of simple ingredients treated with respect and care.
Forget the deli meat and bottled mayo. We're going all the way.
I'm talking baking our own artisan bread, slow-roasting a plump turkey breast, and whipping up a tangy, unforgettable sauce that ties it all together.
It’s a commitment, sure, but trust me, once you taste the difference, you'll never go back.
Think of the aroma of freshly baked bread wafting through your kitchen, the satisfying sizzle of bacon crisping in the pan, the vibrant colors of the ripe tomatoes and lettuce.
This isn’t just cooking; it’s an act of culinary creation.
We’ll guide you through every step, from proofing the dough to the final, triumphant bite.
So, roll up your sleeves, sharpen your knives, and get ready to build a Clubhouse Sandwich that will redefine your definition of 'lunch'.
This isn’t just a sandwich; it’s a legacy. It's that taste of Scarborough we crave, no matter where we are.
A reminder that even the simplest things, when made with love and intention, can be extraordinary.
And we're about to show you how to bring that magic into your own kitchen. Let's get started, shall we?
Not in the mood to brew?
Order at Coffee Culture Cafe And EateryTotal Time
5h 35m
In a small bowl, dissolve the yeast in lukewarm water. Let it stand for 5-10 minutes until foamy. This ensures the yeast is alive and kicking! If it doesn't foam, your yeast is dead, Jim.
In a large bowl or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms. We don't want dry patches!
Knead the dough on a lightly floured surface for 8-10 minutes, or in a stand mixer with a dough hook for 6-8 minutes, until smooth and elastic. The dough should spring back when poked. This is crucial for gluten development!
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. Patience, young Padawan. This is where the magic happens.
Gently punch down the dough to release the air. Shape it into a loaf and place it in a greased loaf pan. We like a classic rectangular shape for easy slicing.
Cover the loaf pan with plastic wrap and let rise in a warm place for 30-45 minutes, or until almost doubled in size. The dough should be light and airy.
Preheat your oven to 400°F (200°C). Bake the bread for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). A good crust is what we're after here.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy! Resist the urge to cut it while it's hot; it will crumble.
Preheat your oven to 325°F (160°C). Pat the turkey breast dry with paper towels. Dry turkey = crispy skin!
In a small bowl, combine the olive oil, garlic powder, onion powder, dried thyme, salt, and pepper. Rub the mixture all over the turkey breast. This is our flavor armor!
Place the turkey breast in a roasting pan. Roast for 60-90 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy. Don't guess!
Remove the turkey breast from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meat. Tent it with foil to keep it warm.
Slice the turkey breast thinly against the grain. We want delicate, easy-to-eat slices.
In a medium bowl, whisk together all the ingredients until smooth and well combined. We want a harmonious blend of flavors.
Taste and adjust seasoning as needed. You may want to add more mustard for tanginess or ketchup for sweetness. Trust your palate!
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This sauce gets better with time! The flavors deepen and intensify.
Lightly toast the artisan bread slices until golden brown. We aim for a warm, slightly crisp texture that will hold up well to the fillings. Not too dark, we're not making charcoal here!
Spread a generous tablespoon of our homemade Clubhouse Sauce on one side of two bread slices. This is our flavor bomb, so don't skimp! The sauce should be evenly distributed, creating a luscious base for the other ingredients.
On one of the sauced bread slices, layer half of the roasted turkey, followed by the crispy bacon. We want a good balance of smoky and savory flavors in each bite. Ensure the bacon doesn't overhang too much!
Top the bacon with the crisp lettuce and ripe tomato slices. The vibrant colors are not just for show; they add a refreshing counterpoint to the richness of the meat and sauce. A little salt on the tomato brings out the sweetness.
Place the second sauced bread slice on top of the tomato. Repeat the layering process with the remaining turkey.
Top with the final slice of toasted bread. Gently press down on the sandwich to help the layers meld together. This also makes it easier to cut.
Using a sharp serrated knife, carefully cut the Clubhouse Sandwich in half, then each half into triangles. This presentation not only looks elegant but also makes it easier to handle. Serve immediately and enjoy the masterpiece you've created!
Add a kick to your Clubhouse with a spicy mayo and pickled jalapeños.
A plant-based twist on the classic, featuring marinated and grilled halloumi cheese.
1For extra crispy bacon, cook it in a cold pan over medium heat. This renders the fat slowly and prevents burning.
2To prevent the bread from getting soggy, lightly toast each slice before assembling the sandwich.
3Always let your roasted turkey rest before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
1Overcooking the turkey breast can lead to dry, unappetizing meat. Use a meat thermometer and cook until it reaches an internal temperature of 165°F (74°C).
2Using too much sauce can make the sandwich messy and overpower the other flavors. Apply a thin, even layer to each slice of bread.
While its exact origins are debated, the Clubhouse gained popularity in the early 20th century as a sophisticated and satisfying meal option.
The Clubhouse Sandwich is believed to have originated in the late 19th century at exclusive gentlemen's clubs in the United States.
This recipe captures the essence of Coffee Culture Cafe And Eatery in Scarborough. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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