Complexity: ★★★☆☆
In Garou: Mark of the Wolves, Terry's favourite meal is a clubhouse sandwich. Specifically, he enjoys club sandwiches made by Rock Howard, a boy who Terry raised and trained in order to end a feud with his father, Geese Howard. A club sandwich also just makes sense as a dish for Terry, since it is an American classic - Terry is from the fictionalized American city of Southtown and his persona incorporates various stereotypes of the United States!
Instead of making a regular old club sandwich, I wanted to change it up a little with some interesting flavours and condiments. I was inspired to add a little Mexican twist when I was reading about the popularity of the Fatal Fury franchise in Latin America: for those who grew up in Latin America, the definitive arcade fighting game is not Street Fighter, but rather Fatal Fury! So I pulled inspiration from some Latin-American sandwiches, primarily the torta cubana, a popular Mexican street food. The exact ingredients in a torta cubana varies from vendor to vendor - the idea is that it contains a mish-mash of ingredients, which means it can be easily adapted into the style of a club! This triple-decker club has many Mexican-inspired fixings such as homemade guacamole mayonnaise, a quick-pickled cucumber salsa, zesty queso cheese spread, and candied bacon coated with my spin on a popular Latin-American sauce called mojo. This formidable sandwich is a perfect blend of American and Latin - if you're feeling hungry, you'll definitely want to be wolfing this one down!
INGREDIENTS
Japanese milk bread, sliced (or just use nice white bread)
Deli-sliced ham
Beefsteak tomatoes, thinly sliced
Iceberg lettuce, shredded
Mojo-Candied Bacon:
12 slices of bacon
⅓ cup light brown sugar
3 tbsp orange juice
1 tbsp lime juice
1 tsp orange zest
1 clove garlic, minced
½ tsp cumin
¼ tsp dried coriander
¼ tsp dried oregano
½ tsp black pepper
Queso Spread:
1 tbsp unsalted butter
1 clove garlic, minced
¼ cup whole milk
¼ cup cream cheese
4 oz shredded sharp cheddar cheese
1 oz shredded Monterey jack cheese
1 oz Velveeta cheese, cubed
1 tsp yellow mustard
½ tsp smoked paprika
½ tsp chili powder
¼ tsp cumin
½ tsp salt
½ tsp black pepper
Pickled Cucumber Salsa:
¼ cup white vinegar
The juice of 1 lime
1 tbsp white sugar
½ tsp salt
½ red onion, finely chopped
½ cucumber, cubed
¼ tsp crushed red pepper flakes
¼ tsp black pepper
2 cloves garlic, minced
1 tsp finely chopped dill
1 tbsp olive oil
Guacamole Mayonnaise:
1 egg
1 tbsp fresh lime juice
1 tsp white vinegar
1 tsp salt
1 cup olive oil
2 avocados, halved, pitted, and scooped out
¼ cup finely minced cilantro
¼ tsp ground cumin
¼ tsp black pepper
PREPARATION
For candied bacon:
Preheat oven to 350°. Line a baking sheet with tinfoil and place a wire rack on top.
Mix brown sugar, orange and lime juice, orange zest, garlic, cumin, coriander, oregano, and black pepper in a medium to large bowl. Add bacon and gently mix until each slice is fully coated.
Arrange on the prepared baking sheet and cook on the preheated oven until nicely browned and crispy, about 20 minutes.
For queso spread:
Melt unsalted butter in a medium saucepan and cook garlic over medium heat until fragrant, 2-3 minutes.
Add milk and cream cheese, stirring constantly, until cream cheese melts into the milk. Add cheddar, jack, and velveeta cheese and stir until melted together.
Stir in mustard, paprika, chili powder, cumin, salt and pepper. Remove from heat and set aside.
For cucumber salsa:
Whisk together vinegar, lime juice, sugar, and salt in a bowl. Add onion and cucumber and toss to coat.
Season with red pepper flakes, black pepper, garlic, and dill. Set aside for at least 20 minutes to allow flavours to infuse.
Drain excess vinegar and toss with olive oil before serving.
For guacamole mayonnaise:
Add egg, lime juice, vinegar, and salt to a blender. Pulse until fully combined.
With the blender running constantly on low speed, slowly and steadily stream in the olive oil until mixture becomes thick and creamy.
Add avocado, cilantro, cumin, and pepper, pulse until smooth and combined.
Assembly:
Lightly toast three slices of bread for each sandwich.
Spread a layer of avocado mayo on the bottom slice. Layer iceberg lettuce, several slices of ham, the candied bacon, sliced tomatoes, and a spoonful of salsa on top. Spread queso on the bottom of the second slice and place on top.
Repeat previous step to create a triple-layer sandwich. Insert a toothpick or skewer to hold it together. Slice into halves or quarters if desired.
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