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dimi_pat

Active member
I'm Greek, and one of my favorite things to order at a cafe and on the beach is the club sandwich. By the looks of it, it's probably not Greek....LOL. Does anyone know where it comes from? And we why love it so much?

sandwich.jpg
 
That looks like an amazing sandwich! I think the club-style sandwich is so popular because it has bacon and tomatoes in it! Since tomatoes are so yummy in Greece I can see the sandwich doing well there. This style sandwich is popular in the United States. The origin of that sandwich is under debate, but one of the strongest theories is that it was created in Saratoga Springs, New York in a gambling house known as the Saratoga Club House in the 1890's.
 
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That looks like an amazing sandwich! I think the club-style sandwich is so popular because it has bacon and tomatoes in it! Since tomatoes are so yummy in Greece I can see the sandwich doing well there. This style sandwich is popular in the United States. The origin of that sandwich is under debate, but one of the strongest theories is that it was created in Saratoga Springs, New York in a gambling house known as the Saratoga Club House in the 1890's.
One of my favorites as well. I was informed by one of my uncles years ago that the CLUB stands for Chicken and Lettuce Under Bacon.
Then he said add Tomato because Greeks eat a lot of tomatoes. Not sure if his rendition is true ,but it sounds good.
 
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One of my favorites as well. I was informed by one of my uncles years ago that the CLUB stands for Chicken and Lettuce Under Bacon.
Then he said add Tomato because Greeks eat a lot of tomatoes. Not sure if his rendition is true ,but it sounds good.
Hahahha! I like that explanation
 

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A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

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The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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