That said, I get a fresh wave of homesickness every time I see my new Danish compatriats take something so quintessentially American and make it their own. Take, for example, the club sandwich. In America, it's been buried deep within strip-mall Friendly's obscurity, moving over to make way for newer fads like low-carb Ceasar wraps and designer salads.
For anyone who hasn't seen a real club sandwhich since the early '90's, here's some background reading. A quick consult to Wikipedia confirms my assumption that the defining characteristic of an American club sandwich is its double decker stance, setting it apart from the sandwich pack by its use of three slices of bread. While typically made with turkey as the primary lunch meat, variations have been known to occur such as the "chicken club" or "roast beef club". The rest of the sandwich reads like a B.L.T. - toasted bread, bacon, lettuce and tomato with mayo as the primary condiment.
In their zest to adopt the club sandwich as their own, Danes seem to have taken quite a bit of artistic liberty. Gone are the double-decker layers hiding a cocktail toothpick waiting to ambush your gums. Banished are soggy, mayo-soaked slices of tasteless white bread. Ditto for underripe tomatoes and wilted iceberg lettuce.
|Got caried away before I could take a shot...|
- Close, but curry?? Marinated chicken breast on toasted bread with crispy bacon, mixed greens and curry dressing
- "New York" style?? - toasted sandwich with chicken, bacon, small crisp lettuce, tomatoes, onion, cucumber, sprouts, mayonnaise, homemade guacamole and homemade coleslaw
- An Australian traveler on TripAdvisor noted of his Danish meal, "very good - club sandwich was closer to an open steak sandwich with salad & chips - very filling"
So, like a Picasso or Miró, I may sometimes stand back and scratch my head in wonder at how a sandwich of turkey, arugula and pesto on grilled multi-grain bread can be labeled a "club" but I'm learning to trust my gut and, besides, who am I to judge a master?