Red Baron Club Recipe
A triple-decker with corned beef, Thousand Island dressing, turkey, mayonnaise, lettuce, tomatoes, Swiss cheese and sauerkraut.
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Ingredients
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Bread & Spreads
Meats & Cheese
Vegetables & Condiments
Method
Bread & Assembly Prep
Prepare bread and spreads
Bring softened butter, mayonnaise and Thousand Island dressing to room temperature if chilled. Lay out 6 slices of bread. Evenly spread 1 tablespoon mayonnaise on one side of three slices (these will be the interior and bottom spreads). Evenly spread 2 teaspoons Thousand Island dressing on one side of the remaining three slices (these will be the top/outer spreads). Reserve.
Toast bread
Heat a large nonstick skillet or griddle over medium heat. Butter the unspread sides of each bread slice lightly (about 1/2 teaspoon per slice, using the 3 tbs total). Toast slices, buttered side down, 1–2 minutes until golden and crisp. Work in batches if needed. Remove toasted slices to a plate, toasted side down so the spread faces up for easy assembly.
Meats, Cheese & Sauerkraut
Warm corned beef (optional)
If corned beef is cold, place it in a small skillet over low heat for 2–3 minutes just until warm and pliable. Alternatively, microwave in a single layer for 20–30 seconds. Keep warm.
Warm turkey (optional)
If you prefer warm turkey, briefly heat slices in the same skillet over low heat 30–45 seconds. Remove and keep warm.
Prepare sauerkraut
Drain sauerkraut in a fine mesh strainer and press gently with the back of a spoon or paper towel to remove excess liquid (this prevents soggy bread). If you prefer milder sauerkraut, rinse quickly under cold water and re-drain, then squeeze dry.
Assemble first layer (bottom to middle)
Place one toasted slice (mayonnaise side up) on your work surface. Layer half the warmed corned beef (6 oz) in an even pile. Top corned beef with 3 slices Swiss cheese distributed evenly. Add sauerkraut evenly over the cheese (about 1.5 oz). Finish this layer by placing a second toasted slice (Thousand Island side up) on top, pressing gently to compact.
Assemble second layer (middle to top)
On top of the second slice (mayonnaise side up if that is the facing spread; ensure the interior spread faces the meats), layer the turkey evenly (8 oz total). Add remaining 3 slices Swiss cheese over turkey. Place lettuce leaves and tomato slices (see next section for tomato prep) over the cheese. Top this stack with the final toasted slice (Thousand Island side up).
Vegetables & Finishing
Slice tomato
Thinly slice the tomato into 4–6 even slices. Lightly season tomato slices with the 1/2 tsp salt and 1 tsp black pepper, divided across slices.
Before adding lettuce and tomato, blot excess moisture from tomato with a paper towel to avoid soggy sandwich. Arrange the tomato slices and lettuce leaves evenly on the turkey/cheese layer as directed above.
Cut and serve
Using a sharp serrated knife, press sandwich gently and cut diagonally through all three layers to create two triangular halves. Optionally, secure each half with wooden picks. Serve immediately while bread is still slightly warm and crisp. Makes 2 large triple-decker sandwiches (4 triangular halves).