Name: Brick House Tavern + Taps BH Club Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 slices sourdough bread slices (1/2" thick); 8 slices thin-sliced roasted turkey; 6 slices thin-sliced smoked ham; 6 slices cooked bacon strips; 3 slices American cheese slices; 3 slices Swiss cheese slices; 1 medium ripe tomato; 3 tbs guacamole; 6 tbs mayonnaise; 1 tsp chipotle peppers in adobo (finely chopped); 1 tsp fresh lime juice; 1 tcl garlic (minced); 1 tsp smoked paprika; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbs unsalted butter (room temp); 2 leaves leaf lettuce or butter lettuce (optional); 0.125 tsp salt; 0.0625 tsp black pepper

Method

Chipotle Aioli

Make aioli

In a small bowl combine 6 tbs mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp fresh lime juice, 1 minced garlic clove, 1 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste — adjust lime, salt, or chipotle for heat. Refrigerate while assembling sandwich.

Prepare produce & proteins

Slice the tomato into 1/4" rounds. Lightly season tomato slices with the 1/8 tsp salt and 1/16 tsp black pepper (reserve remaining pepper for sandwich). If your bacon is not cooked, pan-fry over medium heat until crisp, about 6–8 minutes, drain on paper towel. Warm turkey and ham briefly in a pan or microwave for 20–30 seconds if preferred (optional).

If you want lettuce, rinse and dry 2 leaves and set aside.

Assemble sandwich

Lay out 3 slices of sourdough for the triple-decker structure: bottom, middle, top.

Spread about 1 tbs chipotle aioli evenly on the top side of the bottom slice of bread. Layer 4 slices of turkey evenly, then 1 slice of American cheese. Place the middle slice of sourdough (aioli side up) on top of the cheese.

On the middle slice spread 1 tbs chipotle aioli. Layer 3 slices of ham, 1 slice Swiss cheese, then place 3 bacon strips arranged across the sandwich. Add the top slice of sourdough (aioli side up) to complete the triple stack.

On the very top of the sandwich spread the remaining 1 tbs aioli, then add the tomato slices and dot/spread 3 tbs guacamole over the tomatoes. Add lettuce leaves if using. Season tomato/guacamole lightly with the remaining pinch of black pepper.

Toast & finish

Heat a large skillet or griddle over medium-low heat. Butter the outside faces of both the top and bottom outer slices of sourdough with the softened unsalted butter (about 1 tbs per side).

Place the assembled sandwich in the skillet. Press gently with a spatula or a weighted press and cook 3–4 minutes per side, until bread is golden brown and cheese is melted. Reduce heat if bread is browning too fast. For even toasting, cover the skillet for the first 2 minutes to help cheese melt.

Remove sandwich and let rest 1 minute. Using a sharp serrated knife, cut the sandwich into halves or quarters with a clean cut through all three layers. Secure with toothpicks as needed.

Serve immediately with extra aioli or chips on the side.

Bh Club Recipe