Give Club Sandwiches Restaurant-Quality Flavor With One Roasted Ingredient

The club sandwich has stood the test of time. The layered concoction of juicy chicken breast, crispy bacon, tomato slices, and crisp lettuce piled high between two toasted pieces of bread and a smear of mayonnaise is said to have originated in New York's exclusive clubs at the end of the 19th century. Since then, the club sandwich has taken on many iterations, with some featuring additional meats, including ham and Italian cured meats like prosciutto or capicola for an Italian-inspired take, as well as a third slice of bread filler. Beyond adding ingredients, there are ways to elevate the club sandwich's classic components.

One chef-approved trick to make your club sandwich restaurant-quality is to roast the tomatoes. Roasting and scorching tomatoes for crave-worthy sandwiches brings out their natural sugar content, doubling down and concentrating their juicy sweetness and flavor. The method is particularly useful when tomatoes are out of season and tend to have a higher water content. When roasted, the water from the tomatoes evaporates, leaving behind a caramelized, jammy tomato rich with umami that's almost spreadable.

For first-time roasters, there are two methods to the madness, both of which are equally as simple. The first is high-heat roasting, which involves blasting tomatoes in an oven at 400 to 450 degrees Fahrenheit for a shorter period, around 20 to 30 minutes, depending on their size. The second is low-heat roasting, which intensifies the tomatoes' umami flavor at a lower temperature of 225 to 300 degrees Fahrenheit over a longer period of time, oftentimes several hours. These methods work for all tomatoes, from large heirlooms to petite cherry tomatoes on the vine. Whichever you choose,  place the tomato slices on a parchment-lined baking sheet, season with salt and pepper, and toss in the oven until they deepen in color and begin to caramelize.

The longer you roast them at a high heat, the more likely you'll burn the caramelized sugars, leaving the tomatoes bitter (and thus ruining your club sandwich). For a tomato jam consistency, try roasting beefsteak slices or cherry tomatoes low and slow. You could even fold the tomato jam into mayonnaise for an elevated smear. Just remember that roasting them too long runs them into sun-dried tomato territory — not necessarily a bad thing, but may not be the outcome you're looking for.

As always, experiment with your tomato seasoning. Try fresh thyme or rosemary leaves and garlic for an aromatic boost, or add some red chile flakes or Korean gochugaru for some subtle heat. A dash of Worcestershire can also add another layer of umami and depth. After all, a unique touch is often what makes the best restaurant club sandwiches stand out.