Club sandwiches take me back to my childhood and my first job at a country club in Cape Cod where I started as a dishwasher at the age of 13. It was the first time that I had a proper and delicious club sandwich that was made for me one day by the chef who later taught me fundamental cooking skills which in turn inspired me to go to culinary school, which eventually led me to the path of becoming a Master Sommelier. The club sandwich is a classic, something that is very familiar and comforting with flavors that are many a person's favorite. Who doesn't like bacon or mayo or turkey or crunchy bread? The key for this sandwich to rise from great to phenomenal is the ripeness of the tomato: sweet, savory and juicy, it mingles with the bacon and mayo which creates one of my favorite combinations.
Tanghe says he only eats clubs in the summer would want a wine that not only works with the sandwich but also with a warm summer evening:
Schiava from Alto Adige in northern Italy is an extremely underrated glass of wine. Usually served with a slight chill, it is a red fruit driven wine with unbelievable freshness and low tannin that the locals drink with speck and so it works just grand with bacon.
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