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      Ultimate Turkey Club Sandwich with Garlic Aioli

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      What makes this Club Sandwich the ULTIMATE? Oven roasted turkey, crispy bacon, fresh veggies, and a homemade garlic aioli! This layered turkey club sandwich takes a little time to build, but it’s worth every step.

      The club sandwich is a truly special thing. While it’s generally made with deli turkey, I like to roast a whole turkey breast and slice it thin for this ultimate version. Since the oven is on, it’s worth it to make some crispy bacon and a homemade roasted garlic aioli as well!
      Stacked high with vegetables and avocado, this layered sandwich is one of my favorites. I think you’ll enjoy it also!

      WHAT MAKES A CLUB SANDWICH A CLUB SANDWICH?
      A club sandwich can have lots of different parts and layers to it. In my opinion, the only thing that makes a club sandwich a club sandwich is two distinct layers, each with some protein element.
      For this Ultimate Turkey Club, I do one section with turkey, cheese, and lettuce, and then a second section with bacon, avocado, and tomato. It’s pretty great!
      THIS VERSION VS. THE CLASSIC CLUB
      The classic version of a club sandwich usually uses deli turkey for ease, but I like roasting my own if I have the time. It’s super tender and more flavorful in my opinion.
      Also, rather than jarred mayo, I like to roast garlic to make a tasty aioli. It’s a small upgrade to the sandwich but really makes a difference!

      TIPS FOR MAKING HOMEMADE TURKEY BREAST
      A turkey breast is much easier to roast than a whole turkey. You don’t have to worry about part of the turkey over-cooking.
      I recommend getting half of a turkey breast, which is usually two to three pounds, with the bone in and skin on. Drizzle it with olive oil, salt, and pepper, and roast it at 350˚F until the turkey breast is 165˚F in the thickest part of the breast. This will usually take 60-70 minutes, but the only way to know for sure is to use a meat thermometer to test the temperature.
      Once it reaches temperature, let it cool for at least 10 minutes, and then slice it thinly for sandwiches.
      TIPS FOR MAKING CRISPY BACON
      In my opinion, crispy bacon is essential on a club sandwich. The easiest way to make crispy, uniform bacon is by baking it in the oven! Check out my full tutorial on how to do just that!
      THE BEST BREAD FOR CLUB SANDWICHES
      There are a million different kinds of bread one could use for a sandwich like this, but I keep it simple for my club sandwiches: white sandwich bread. Toast it, and it’s perfect for a club sandwich.

      WAYS TO ADAPT THIS CLUB SANDWICH
      This sandwich is pretty versatile, actually. I think turkey and bacon are pretty essential, as well as some sort of spread (like mayo). Other than that, go crazy! Here are a few ideas to change it up:
      Sprouts
      Thinly sliced red onion
      Switch out cheddar for Swiss cheese
      Make it spicy with a drizzle of sriracha
      CAN YOU MAKE THIS AHEAD OF TIME?
      Absolutely! In fact, every piece of this sandwich can be made in advance. Roast the turkey, make the aioli, and bake the bacon all well in advance. Then, when you are in a sandwich mood, just toss it all together! All the individual pieces will keep well in the fridge for five to seven days.
      WHAT TO SERVE WITH CLUB SANDWICHES
      Pickles and potato chips are a classic club sandwich serving side. I like to serve mine with a big salad though, either green salad or potato salad would be nice. It’s such a hearty sandwich that I like a lighter side dish for serving.
      MORE SANDWICH RECIPES

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      Slow Cooker Ranch Pot Roast

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      Family-Friendly

      Slow cookers save the day when it comes to weeknight cooking, and this flavor-packed Slow Cooker Ranch Pot Roast proves it time and time again. A classic recipe, revamped with zesty Hidden Valley® Ranch seasoning!

      This post is written in partnership with Hidden Valley® Ranch.
      There’s nothing better than knowing early in the day that you’ve already handled dinner.
      A slow cooker (or multi cooker) is the key. As your energy flags in the late afternoon, you know that you’ll simply have to open your slow cooker and dinner is served. A gift any day of the week!

      How to Make Pot Roast in the Slow Cooker?
      This pot roast is a cinch to pull together, and especially tasty (and easy) when you add Hidden Valley® Ranch seasoning to give it that unforgettable flavor boost.
      You’ll start by coating the roast with the seasoning.
      Then pop it into the slow cooker with a few garlic cloves and some stock, and let it cook for about five hours.
      Finally, you’ll open the pot, adding carrots, potatoes, and pearl onions and continue to cook for a few hours more. That’s a dinner you can celebrate.
      What’s the Best Beef for Pot Roast?
      The two best cuts of beef for pot roast are chuck and bottom round. Chuck is a little fattier and falls apart (in a good way) when you slice it. Bottom round is a leaner cut, but still becomes tender in the pot. 
      How to Store Leftovers?
      Well, we can’t imagine an occasion in which you’d have many leftovers of this crowd-pleasing dinner, but should you prove us wrong, simply refrigerate your leftover pot roast and veggies in an airtight container for up to four days.
      TIP! This pot roast is even better the second day.

      Slow Cooker Ranch Pot Roast Recipe

      This recipe was inspired by a similar recipe from Hidden Valley®

      Ingredients
      4 pounds beef chuck or round roast
      1-ounce (4 tablespoons) HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER
      1 cup low-sodium beef or chicken stock
      3 garlic cloves
      1 1/2 pounds new potatoes, halved, or quartered if on the large side
      5 large carrots, peeled and cut into 1-inch chunks
      8 ounces peeled pearl onions
      2 tablespoons chopped fresh parsley (for garnish)
      Slow cooker or Multi Cooker

      Method

      1 Season the meat: Set the beef on a plate and sprinkle it with the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, rubbing it into the meat.

      2 Slow cook the pot roast: If your slow cooker has a trivet, place it in the pot (this makes removing the roast easier.) Add the meat, stock, and garlic to the pot and cook for 5 hours on low in a slow cooker, or in an instant pot on ‘slow cook’ set to ‘normal’.

      3 Add the vegetables to the pot: Add the potatoes, carrots, and onions to the pot.  Close the lid and cook for 3 more hours, or until the vegetables are tender.
      4 Serve: Remove the meat from the pot and slice it into 1/2-inch thick slices. Discard the garlic cloves.
      Serve the slices on a platter surrounded by the vegetables or in individual shallow bowls.
      Spoon some of the broth over the meat and vegetables and sprinkle with parsley.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      August’s Most Popular Recipes

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      What were the most well-loved recipes for the month of August? You know the ones: the recipes you were cooking, sharing, and talking about nonstop. Read on to see what made the cut! Continue reading “August’s Most Popular Recipes” » LEGGI TUTTO

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      Easy Fish Tacos

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      Fish tacos are a favorite quick and easy weeknight meal. Choose cod, tilapia, or halibut, quickly pan-sear in a skillet, and serve with a simply cabbage slaw. 20 minutes start to finish!

      Photography Credit: Sally Vargas

      Since moving to California nearly 10 years ago, I am fairly confident that I have eaten my weight in fish tacos several times over. There are just so many variations — I have to try them all, right?!
      I’ve had tacos with halibut, snapper, and even salmon. I’ve enjoyed tacos with deep-fried fish and tacos with grilled fish. I’ve sampled tacos with tongue-tingling tingling mayo and tacos with tangy fruit salsa. I’ve had tacos at fancy San Francisco restaurants with white tablecloths and tacos from open air taquerias overlooking the Pacific Ocean.
      But there really is only one kind of fish taco that I routinely make myself at home: these easy pan-seared fish tacos with citrusy mayo and a simple cabbage slaw. They’re ready in about 20 minutes and they hit the spot every time.

      Best Fish for Fish Tacos
      Cod, tilapia, or halibut are my go-to choices for fish tacos, but you could really use any white fish fillets. It doesn’t really matter if the fish is a firm variety or more flakey; you break up the cooked fish into the tacos anyway, so perfect presentation isn’t really important.
      Make your life easier and pick up filets that have already been skinned. If you buy from a fish counter, you can always ask to have the skins removed for you at no extra charge.
      If you end up with fillets with the skins still on, it’s no problem. Cook them as directed in the recipe skin-side on top first, then flip so they’re skin-side down. They may need an extra minute or two to cook through. The fish is done when it flakes easily away from the skin.

      The Best Seasoning for the Fish
      I lightly coat my fish with chili powder before searing. It adds a touch of spice to the fish and makes a nice contrast to the cooling cabbage slaw.
      If you’re not a fan of chili powder, use plain paprika or any favorite spice mix. Even just salt and pepper is just fine!
      What’s in the Taco Sauce?
      Again, I keep it simply here. The sauce is just a simple mix of sour cream, mayo, lime juice and a splash of Sriracha.
      I use this saw both to mix a quick coleslaw with red cabbage and also to drizzle over the top. (Or you can do like my husband does and smear the sauce on the tortilla so you’re sure to get some in every bite!)
      Corn or Flour Tortillas?
      I’ve had fish tacos with all manner of tortillas, even cauliflower! This is to say, your choice of tortilla is your own. Personally, I prefer the flavor of corn tortillas the best, especially if you take the time to lightly char them in a dry skillet or over the flames of a gas stove.

      Swaps, Substitutions, and Suggestions
      This is a recipe that is meant to be played with and adapted to whatever you have in the kitchen. It’s really hard to go wrong, even if you’re out of an ingredient and need to swap something else. Here are some suggestions:
      Out of sour cream or mayo? Use whichever one you have! I’ve even used yogurt thinned with milk in a pinch.
      Out of limes? Use lemons instead.
      No red cabbage? Go for green cabbage or savoy cabbage, or skip the slaw entirely.
      All the toppings are completely adaptable. I like avocados, spring onions, cilantro, and radishes, but you could use anything from chopped arugula to thinly sliced apples.
      If you’re not in the mood for fish, you could make this with shrimp instead.
      You can also switch up the cooking method, if you like.
      To grill the fish, buy fillets with the skin left on. Follow the method in this recipe for Grilled Fish Tacos.
      To deep fry your fish, follow the method in this recipe for Crispy Fish Tacos.
      Love Tacos? Try These Recipes
      Updated September 1, 2020 : This recipe for fish tacos is a revision of an earlier recipe that we had on the site. This recipe has been redeveloped and rewritten. Enjoy!

      Easy Fish Tacos Recipe

      TRY THIS! Instead of drizzling the taco sauce over top, my husband likes to smear it on the tortilla before assembling the tacos. He says that way he gets more sauce in each bite. Give it a try and see what you think!

      Ingredients
      For the fish:
      1 pound cod, tilapia, halibut, or other white fish filets
      2-3 teaspoons chili powder, enough to coat the fish
      1 teaspoon salt
      For the fish taco sauce:
      1/2 cup sour cream
      1/4 cup mayonnaise
      3-4 tablespoons lime juice (from 2 limes)
      1 teaspoon hot sauce, optional
      To assemble:
      1/2 small head red cabbage, shredded (about 4 cups)
      12 taco-sized corn or flour tortillas
      1 avocado, sliced
      4 radishes, thinly sliced
      4 spring onions, thinly sliced
      1/3 cup roughly chopped cilantro

      Method

      1 Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.
      2 Make the red cabbage slaw: In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn’t be dripping with sauce; aim for a very thin coating.)

      3 Warm the tortillas: In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm.
      Keep warmed tortillas wrapped in a clean dish towel while you make the fish.

      4 Season the fish: Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.

      5 Cook the fish: Warm a large cast iron or nonstick skillet on the stovetop. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom.
      Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1-2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.

      6 Serve the tacos: Transfer the cooked fillets to a platter and use a fork or a knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Emma Christensen
      Emma Christensen is the Editor-in-Chief of Simply Recipes, and has over 10 years of experience creating food and content for web and print. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California.
      More from Emma LEGGI TUTTO

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      Eggplant Parmesan

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      Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Continue reading “Eggplant Parmesan” » LEGGI TUTTO

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      S’mores Muffins

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      S’mores Muffins are a sweet and moist honey honey muffin filled with marshmallow cream, topped with a graham cracker crumble, and milk chocolate. The ultimate dessert for breakfast!
      Not looking for something so indulgent? Try my Honey Wheat Muffins!
      Looking For A Breakfast That’s A Real Treat? S’mores Muffins!
      Sometimes an idea is just too good…and since you know I love a good mash-up recipe, S’mores Muffins make complete sense! You have a sweet and moist honey-wheat muffin, filled with marshmallow cream, topped with a buttery graham cracker crumble and milk chocolate.
      Continue reading S’mores Muffins at Cookies and Cups. LEGGI TUTTO

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      Mojo Marinated Grilled Pork Kebabs

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      Easy, delicious, and loaded with flavor, these Mojo Marinated Pork Kebabs are begging you to make the most of grilling season. The punchy garlic- and citrus-flavored marinade is traditionally used in Hispanic dishes and pairs beautifully with grilled pineapple!

      Take mojo marinated pork outdoors this summer with these flavor-packed kebabs. Using a variety of veggies and (surprise!) fruit means you never have to make the same kebab twice.
      Mojo has a zippy bite because of the grapefruit and lime juice that it’s made with. Copious amounts of garlic add nothing but Latin flavor to the kebabs. As a result, this might become your go-to marinade for all your grilled proteins.

      Childhood Memories of Kebabs
      My childhood memories are filled with kebab fundraisers to support my mom’s or dad’s Air Force units. We stayed up all night impaling chunks of pork on sticks to grill the following day.
      My entire Saturday was consumed by fake-smiling at adults while trying to hawk kebabs. I hated it. The only ray of hope came in the hourly breaks I was given (child labor laws being what they are) where I was able to eat a kebab. Two kebabs, if I was sly enough to sneak one.
      So, while being a kebab salesperson wasn’t the highlight of my youth, the memories I have of making and eating them were. Our fundraising kebabs were bare-bones, though: Meat on a stick is all they were. As an adult, I’ve taken advantage of my ability to add veggies to my kebabs, and now you can’t tell me nothing!
      WHAT’S THE BEST PORK FOR KEBABS?
      The best cut of pork to use for kebabs is tender and lean like pork neck meat or tenderloin.
      Because the meat won’t cook long on the grill, you want a tender cut that won’t dry out. I find that pork neck meat (in your meat section it may be labeled pork collar or pork top round) meets that requirement because it has ribbons of fat throughout the meat, but the meat is still very tender (since a pig doesn’t shake its neck as much as I do).
      Tenderloin is my backup. It’s leaner than neck meat, which means it tends to dry out faster when grilling so just keep an eye on it. Tenderloin is a great fallback if you can’t find neck meat, though.
      When all else fails, grab a pack of boneless, thick-cut pork chops and cut them to size.

      WHAT IS MOJO MARINADE?
      Mojo (pronounced mo-HO) is a garlic- and citrus-flavored sauce that’s moderately acidic and plentiful on flavor. If you’ve ever had a Cubano sandwich, chances are it was made with mojo marinated pork roast.
      In Hispanic cooking, it’s used as a marinade for all sorts of proteins. Pork is among the most common, but poultry and seafood tend to be runners-up.
      If you’re looking to go the super authentic route, try to get your hands on bitter orange and use that in place of the grapefruit and orange juices. No worries if you’re not in the mood for a scavenger hunt though. The recipe is written to mimic the flavors you would get from bitter orange.
      HOW LONG SHOULD YOU MARINATE PORK KEBABS?
      At the very least, your pork kebabs should sit in the mojo marinade for two hours. I’ve rushed the marinade before and felt the pain of disappointment. The flavors just weren’t what I wanted them to be. Don’t get me wrong, I still ate them, but that two-hour marinade makes a world of difference.
      If you’re looking to get the most out of the marinade, leave the pork to soak it up for eight hours. Any more and you’re dabbling in meat that will end up too tough (the acid in the marinade slowly “cooks” the protein). When in doubt, shoot for four hours and you’ll hit the sweet spot.

      HOW DO YOU KNOW WHEN KEBABS ARE FINISHED COOKING?
      One of the things I love most about grilling these pork kebabs is how fast they cook. Because pork only needs to be cooked to an internal temperature of 145°F, these skewers will only take 10 minutes to cook on the grill.
      As a result of the short cooking time, it’s important to cut your fruits and veggies to uniform sizes. This way, they’ll be pleasantly charred and cooked through at the same time as the pork.
      MIX UP YOUR FRUITS AND VEGGIES FOR TASTY KEBABS
      When it comes to the best fruits and veggies to use on your kebabs almost anything goes.
      Try to avoid dense or thick-fleshed veggies like carrots, potatoes, or gourds (butternut squash)—they’re not going to be soft enough to enjoy by the time the pork is grilled.
      I highly recommend summer squash though. When in doubt, the old kebab regulars are a surefire choice: mild bell peppers, onions, and tomatoes are the quintessential kebab cohorts.
      I gave mine a tropical/spicy bent by impaling pineapple chunks and thick slices of jalapeño peppers on a few of my skewers. Spice yours up likewise, but I recommend keeping it at jalapeño peppers and nothing spicier.

      SWAPS AND SUBSTITUTIONS FOR PORK KEBABS
      If you want to swap out the pork for a different protein, I’d recommend anything from chicken thighs (which are juicier than breasts, but those will still work), shrimp, swordfish, or even firm tofu.
      When it comes to marinating proteins like seafood, you’ll need to reduce the time to no longer than 20 minutes. Any longer and you’ll be grilling ceviche.
      WHAT TO SERVE WITH PORK KEBABS
      I nestle my pork kebabs in a bed of steamed rice on a large serving platter. When it’s time to serve, my family scoops up a spoonful of rice and grabs their kebabs. It’s a balanced meal on a platter.
      If you’re serving a crowd or just like options, you can also serve the kebabs with dishes like Black Bean Salad, Quinoa Pilaf, or Jicama, Avocado and Orange Salad.

      CAN YOU MAKE KEBABS AHEAD OF TIME?
      You can most certainly assemble your kebabs ahead of time! Ask my ten-year-old self.
      Marinate the meat for a couple of hours
      Remove it from the marinade
      Assemble the kebabs
      Wrap them in plastic
      Store them in the fridge
      Remove from the fridge 20 minutes before grilling to take the chill off
      MORE GREAT KEBAB RECIPES

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      10 Quick and Easy Back to School Lunch Box Recipes

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      There’s no doubt that school is looking a lot different this year! In a way, it seems that there are several different directions we are taking to navigate this upcoming school year, but there is one thing that remains a constant… SCHOOL LUNCH. Whether you’re in-person, distant learning, doing a hybrid method, or homeschooling, these kiddos need to eat!
      I am doing a homeschooling co-op with a few other families in my neighborhood, and the topic of lunch has come up in all the logistics we’ve had to figure out. We have decided that each kid will bring their own lunch, which means I will still be packing five different lunches every night. Yes, I pack my lunches at night! It’s one of the ways I help my mornings run just a bit smoother.
      While PB&J is still a major contender for our lunch boxes, we definitely like to try new things! LEGGI TUTTO