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A take on a country club sandwich at Jimmy John's Sandwich Shop. All chopping, no cooking. Salad, Deli Meats, Cheese, and whip up a simple but delicious dressing to pull it all together. No Cooking. Just chopping. COUNTRY CLUB DELI CHOPPED SALAD.
Recipe: https://catherinesplates.com/country-club-chopped-deli-salad/
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0:00
It's salad day. Let's make a country
0:04
club chopped salad. Where does that name
0:07
come from? Well, this is a take off of a
0:10
sandwich that comes from Jimmy John's
0:13
Deli. And they have lots of sandwiches,
0:16
but this one is cool, refreshing, light,
0:19
and it's kind of a meal allinone. We've
0:22
got the meats, we got the veggies, and
0:24
we've got a dressing. And then don't
0:26
forget, we got to top it with some kind
0:27
of bread. All right, you guys. We're
0:29
going to start off because we're not
0:31
cooking anything. We're just going to be
0:32
chopping and that's it. So, I've got
0:35
some romaine lettuce and what I'm going
0:37
to do is just make two salads for Thomas
0:42
and I. And I'm just going to prepare
0:44
them right in the bowl here. Make it
0:46
really easy. Now, the first thing I'm
0:49
going to do is just take some romaine
0:50
lettuce. We're just going to chop that
0:52
up into bite-sized pieces. And then I'm
0:54
going to give them a good rinse in my
0:56
salad spinner here so we can get it nice
0:58
and clean. And we're going to start with
1:00
that. And then we're going to build this
1:02
up.
1:05
Now, I like taking sandwich ideas and
1:08
turning them into salads. They're
1:10
refreshing
1:13
and very delicious. This one has deli
1:16
meats in it, cheese,
1:19
and some extra toppings. said, you know,
1:21
you can go wild with this one if you
1:23
want. You can add some different things
1:25
to it if you want. I'm going to take off
1:26
this little brown brown spot there.
1:34
So, you want to just cut it into
1:35
bite-sized pieces. That way, people can
1:37
enjoy the salad. You can make one
1:39
gigantic salad if you want to do that.
1:48
I'm going to do both.
1:51
Romains here. These were those small
1:54
petite ones that I picked up at HB. If
1:56
you saw my haul the other day, you saw
1:58
that.
2:03
And if I have extra, I can just put it
2:04
in a Ziploc bag and we'll use it for the
2:06
other salad that I'm making this week.
2:09
Yeah, it's a double salad week. Woo!
2:12
Watch your fingers.
2:21
Yes, you can use other types of lettuce
2:23
if you want. If you want to use iceberg
2:24
lettuce, you can do that.
2:28
It's like the world is your oyster. Is
2:30
that what they say? So, the salad is
2:32
yours. Do what you like.
2:41
I'm just going to take my lettuce over
2:42
to the sink and I'm going to rinse it
2:44
out really good twice. And then I'm
2:46
going to put it through the spinner.
2:48
Make sure we shake off any excess water.
2:51
I'll be back.
2:55
Get that water off that lettuce.
3:04
All right, I'm going to empty out the
3:06
excess water.
3:09
Now, what I'm going to do is put some
3:10
into our bowl here.
3:13
Now, if you want, you can just leave it
3:14
in a nice bowl like this and build your
3:16
salad up like that if you have a lot of
3:18
people to serve. But since it's just
3:20
Thomas and I, we're going to do this
3:22
right here. And other things are going
3:24
to go into your salad. So, keep that in
3:25
mind before you have a big mound of
3:27
lettuce there.
3:30
This will be a nice meal because it's
3:32
got every component of a meal in it. All
3:35
right, that looks good. That look good?
3:39
I think Thomas said more lettuce. I
3:41
don't know. I never said that.
3:44
>> Here we go. Now, we got to get the
3:46
meats. Now, this sandwich at Jimmy
3:50
John's calls for turkey and ham, which I
3:53
have right here. It's the deli meats.
3:56
And then I'm also, cuz you know, we are
3:58
going to deluxe this salad. We're going
4:01
to add in some rotisserie chicken that
4:03
comes in the same kind of container
4:04
here. So, we're going to chop up about
4:06
four pieces from each one and then put
4:09
that into our salads. We got the turkey
4:11
breast. Now I'm using a mosquite smoked.
4:17
It's about four pieces right there.
4:21
The unccured ham black forest.
4:27
Woo! That smells delicious. I might have
4:30
to put an extra piece on there. There we
4:32
go. Yeah.
4:36
and in the rotisserie chicken.
4:43
That's a good amount there.
4:48
All right, we're just going to put it
4:49
all together and then we're going to
4:51
kind of chop it up.
4:58
All right, I'm going to divide this
4:59
amongst the two salads.
5:02
Now, I'm just going to kind of mix this
5:04
together so there's a good mix of
5:06
everything
5:08
so Thomas doesn't get all the chicken.
5:09
You know what I'm talking about.
5:13
And I'm going to scatter it around the
5:14
lettuce.
5:16
Oh, I love a good chopped salad.
5:24
That's pretty much what this is. It's
5:25
just chopping all your ingredients.
5:27
Think we need more on Thomas', huh?
5:33
cheese. Don't forget your cheese. Now,
5:36
this sandwich comes with proolone
5:39
cheese, and that's what I'm going to be
5:40
using. So, I found it in the slices.
5:43
And what I'm going to do is just chop it
5:45
up.
5:47
And I think I'm just going to do two
5:48
slices. That should be plenty. They come
5:51
like that.
5:53
We're going to chop these up and put
5:54
them in the salad.
5:59
All right, you guys. Thomas gave me the
6:02
pouty lip. He wants another piece of
6:04
cheese. So, I'm gonna be doing three
6:06
cheeses.
6:09
Just going to cut them into strips.
6:12
Pretty big size there.
6:16
And then we'll just turn it around
6:21
and cut those.
6:24
And I'll put most of it on his salad.
6:32
Yeah. Make it look pretty, you guys.
6:34
People have to eat it.
6:41
And there's mine.
6:43
We got more to go.
6:46
We've got some delicious looking cherub
6:49
tomatoes.
6:51
You know, they're just the baby tomatoes
6:53
here. You can even use regular tomatoes
6:56
and just dice them up. That's fine. So,
6:58
I'm going to chop up some of these into
7:00
fours.
7:04
And then just whatever you want in your
7:06
salad, that's how many you're going to
7:07
cut. Now, I've already pre-washed these.
7:12
I think that will do us.
7:16
All right. We're going to take half of
7:17
these and put them on one of the salads.
7:21
Scattered about. Nice colorful
7:25
summer. Get those summer colors in
7:26
there.
7:28
I got something that's going to give it
7:29
a nice color and it's going to get these
7:32
flavors popping in there.
7:36
And I'm talking sweet banana peppers.
7:40
These are mild. So, I'm going to chop a
7:42
few of these up to put in there. So, I'm
7:45
going to pull out four of these peppers.
7:50
That's mine right there.
7:52
That's mine. And that's Thomas's.
7:56
Oh, there's another one for Thomas.
7:58
>> Yep. I'll take it.
7:59
>> I think he's happy with that.
8:02
I
8:02
>> think I just might leave them in rings.
8:04
What do you think?
8:05
>> Yep.
8:07
>> Gives it that little summer feel, like a
8:10
little sunshine in your bowl. All right,
8:12
let's add these in.
8:16
As many as you want. If you want it
8:18
spicier, you can put peppercinis in
8:20
there or some jalapenos.
8:26
I think at some point we're going to
8:29
lose the fact we're not going to know
8:30
whose bowl is whose.
8:32
>> You have the light color. I have the
8:34
dark.
8:34
>> Ah, I think Thomas is smart. Okay, you
8:37
guys, we need to dress these. In a
8:40
medium bowl, we're going to place half a
8:41
cup of mayonnaise.
8:48
Now, I'm using the olive oil.
8:53
Now, the dressing is very subjective to
8:56
whatever you like on a sandwich, but
8:58
this is what we're doing.
9:02
And we're going to flavor this up
9:06
to make our salad delicious. We're gonna
9:09
add a little bit of mustard.
9:14
About a teaspoon.
9:17
Now, I'm gonna put in a little bit of
9:19
the juice from the banana peppers here.
9:22
Just a little bit.
9:24
It'll take the place of the vinegar.
9:27
You know, when you go in there, you get
9:29
oil and vinegar. Yeah. I'm just
9:31
recreating that.
9:33
Some olive oil. Just a little bit.
9:39
Yeah, that looks good.
9:42
Now, we're going to season it up.
9:45
Little bit of salt.
9:48
You can taste afterwards and see if you
9:50
need to change any of the flavors
9:53
or change up any of the flavors. Anyway,
9:55
that was black pepper,
9:58
some Italian seasoning.
10:02
Not that they do this, but do like a
10:05
little garlic in there.
10:08
right across the top.
10:12
I'm going to take a whisk and blend this
10:13
together.
10:16
Then we'll give it a taste.
10:19
Now, I think what I'm going to do is add
10:20
a little more oil to it to thin it out
10:23
cuz I do want to drizzle it on the
10:25
salad. Nothing wrong with a little olive
10:27
oil.
10:31
All right, let's give this a taste.
10:35
All right. Now, I did thin it out a
10:36
little bit with some milk because I want
10:39
to be able to drizzle it on our salads.
10:46
Oh my, that's delicious.
10:49
All right, let's top the salads. Then we
10:52
still got to get that crunchy bread on
10:53
top.
11:02
See all those colors?
11:05
Beautiful. All right, you guys. We got
11:07
to get naked.
11:12
We're using almost naked sourdough
11:15
bread, sea salt, and black pepper
11:19
croutons
11:21
on top.
11:23
These are what I'm using right here by
11:26
Cushy. These came from our local HB
11:29
grocery store.
11:32
Says the perfect crunch. All right. So,
11:34
we're going to sprinkle these on.
11:42
That is our country club chopped salad.
11:46
Kind of a remake of a Jimmy John's
11:48
country club sandwich. All right, you
11:51
guys. I'm going to grab a fork. I'm
11:53
going to give mine a try.
11:56
All right, let's get into that.
12:00
Oh my gosh.
12:02
Look at that bite. It needs the crouton.
12:07
All right, I'm going in.
12:20
Those
12:25
flavors are so good.
12:30
As simple as that was. And those banana
12:34
peppers,
12:36
they add something special to this
12:38
salad. All right, you guys. If you are
12:40
not making your own homemade dressing
12:43
for salads, what is wrong?
12:46
You saw how easy that was. All right,
12:49
it's summer time. I'm trying to give
12:51
y'all some cool, refreshing meals along
12:53
with some actual meals, too. So, don't
12:55
worry, they're all there. And um I'll
12:58
see y'all on the next episode. Don't
12:59
forget to like, share, comment, and
13:01
don't forget my thumbs up. I'll see
13:03
y'all on the next episode. Thomas is
13:05
going to come get his. I got mine. We'll
13:07
see y'all on the next episode. Bye.
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