Club

Club (pronounced kluhb)

(1) A heavy stick, usually thicker at one end than at the other, suitable for use as a weapon; a cudgel.

(2) A group of persons organized for a social, literary, athletic, political, or other purpose.

(3) The building or rooms occupied by such a group.

(4) An organization that offers its subscribers certain benefits, as discounts, bonuses, or interest, in return for regular purchases or payments.

(5) In sport, a stick or bat used to drive a ball in various games, as golf.

(6) A nightclub, especially one in which people dance to popular music, drink, and socialize.

(7) A black trefoil-shaped figure on a playing card.

(8) To beat with or as with a club.

(9) To gather or form into a club-like mass.

(10) To contribute as one's share toward a joint expense; make up by joint contribution (often followed by up or together).

(11) To defray by proportional shares.

(12) To combine or join together, as for a common purpose.

(13) In nautical, use, to drift in a current with an anchor, usually rigged with a spring, dragging or dangling to reduce speed.

(14) In casual military use, in the maneuvering of troops, blunders in command whereby troops get into a position from which they cannot extricate themselves by ordinary tactics.

(15) In zoological anatomy, a body part near the tail of some dinosaurs and mammals

(16) In mathematical logic and set theory, a subset of a limit ordinal which is closed under the order topology, and is unbounded relative to the limit ordinal.

(17) In axiomatic set theory, a set of combinatorial principles that are a weaker version of the corresponding diamond principle.

(18) A birth defect where one or both feet are rotated inwards and downward.

1175-1225: From the Middle English clubbe, derived from the Old Norse klubba (club or cudgel) akin to clump, from Old English clympre (lump of metal) related to the Middle High German klumpe (group of trees).  The Proto-Germanic klumbon was also related to clump.  Old English words for this were sagol and cycgel.  The Danish klőver and Dutch klaver (a club at cards) is literally "a clover."  Ultimate root is the classical Latin globus or glomus (forming into a globe or ball), a later influence the Middle Low German kolve (bulb) and German Kolben (butt, bulb, club).  The sense of a "bat used in games" is from mid-fifteenth century; the club suit in the deck of cards is from the 1560s although the pattern adopted on English cards is the French trefoil.  The social club emerged in the 1660s, apparently an organic evolution from the verbal sense "gather in a club-like mass", first noted in the 1620s, then, as a noun, the "association of people", dating from the 1640s.  The Club Sandwich was probably first offered in 1899, the unrelated club soda in 1877, originally as the proprietary name Club Soda.

The Club Sandwich

A majority of historians of food suggest the club sandwich, as an item able to be ordered, first appeared on a menu in 1899 at the Union Club of New York City.  It was however made with two toasted slices of bread with a layer of turkey or chicken and ham between them, served warm, not the three slices with which it’s now associated; at that point the "club" was merely self referential of the institution at which it was served.  Others suggest it originated in 1894 at an exclusive gambling club in New York’s Saratoga Springs.  The former is more accepted because there’s documentary evidence while the latter based on references in secondary sources.  It’s a mere etymological point; as a recipe, what’s now thought of as a club sandwich had doubtless been eaten for decades or centuries before the words Club Sandwich appeared on a menu.

The notion that club is actually an acronym for "chicken and lettuce under bacon" appears to be a modern pop-culture invention, derived from a British TV sitcom, Peter Kay’s Car Share (episode 5: Unscripted, 7 May 2018) in what’s claimed to be an un-scripted take, although, on television, very little is really ad-lib and "reality" has a specific technical meaning.  On the show, the discussion was about the difference between a BLT (bacon, lettuce & tomato) and a club sandwich.  It spread quickly on the internet but was fake news.

Seemingly sceptical: Lindsay Lohan contemplates club.

Ingredients

12 slices wholegrain or rye bread

12 rashers rindless, shortcut, peach-fed bacon

Extra-virgin olive oil

2 free-range eggs

1/2 cup whole egg mayonnaise

12 cos lettuce leaves

320g sliced lean turkey breast

4 ripe Paul Robeson heirloom tomatoes, sliced

A little freshly-chopped tarragon

Ground smoked sea salt & freshly cracked black peppercorns

Instructions

(1) Preheat a grill tray on medium.  Place half the bread under grill and cook until lightly toasted.  Repeat with remaining bread.

(2) Lightly brush both sides of bacon with oil.  Place under grill and cook for 2-4 minutes each side according to taste.  Once removed, place on a paper towel, turning over after one minute.

(3) Fry eggs, preferably leaving yokes soft and runny.  Fold tarragon into mayonnaise according to taste.   

(4) Spread 8 of the slices of toast with mayonnaise.  Arrange half of the lettuce, turkey and tomatoes over 4 slices.  Evenly distribute the fried eggs.

(5) Top with a second slice of toast with mayonnaise. Then, add remaining lettuce, bacon and tomato. Season well with salt and pepper. Top with remaining pieces of toast.

(6) Cut each sandwich in half or quarters according to preference, using toothpicks driven through centre to secure construction.

Variations

Chefs are a dictatorial lot and tend to insist a club sandwich must be a balanced construction with no predominant or overwhelming taste or texture.  Trick is to agree with everything they say and then make things to suit individual taste.  By varying the percentages of the ingredients, one can create things like a bacon club with extras and vegetarian creations are rendered by swapping bacon and turkey for aubergine and avocado.  A surprising number find tomato a mismatch, some add cheese or onion while many prefer butter to mayonnaise.  In commercial operations like cafés, tradition is to serve clubs with French fries but many now offer salads, often with a light vinaigrette dressing.  Served with soup, it’s a meal.