Ingredients for 2 people
300 g beef fillet (thinly sliced)
4 slices of toast
4 slices of bacon
2 eggs (for the fried eggs)
2 handfuls of arugula
1 dill pickle (thinly sliced)
1 small red onion
3 tbsp coarse mustard
3 tbsp mayonnaise
1 tsp honey or sugar
300 g French fries
Salt, pepper
Olive oil or vegetable oil for frying
Vinegar (e.g., white wine vinegar) for the pickled onions
Preparation:
Pickled Onions: Slice the red onion into thin rings. In a bowl, mix 3 tbsp vinegar with 1 tsp sugar and a pinch of salt.
Marinate the onion rings in this mixture for at least 30 minutes.
Mustard Mayonnaise: Mix the coarse mustard with the mayonnaise. Season to taste with honey, salt, and pepper.
French fries: Fry the fries according to the package instructions or bake them in the oven until crispy. Then salt them.
Season the beef fillet: In a hot pan with a little oil, sear the beef fillet briefly on both sides (about 1–2 minutes each). Season with salt and pepper, then keep warm.
Fry the bacon: Fry bacon slices in a pan without any additional fat until crispy. Drain on paper towels.
Fried eggs: Heat a little oil in a pan. Carefully crack the eggs into the pan and fry them sunny-side up with slightly runny yolks. Season with salt and pepper.
Toast the bread: Toast slices in a toaster or in a pan until golden brown.
Assemble the sandwich: Spread a slice of toast with coarse mustard mayonnaise. Distribute arugula on top. Place the beef fillet slices on top.
Layer bacon, pickled onions, and sliced dill pickles on top. Carefully place the fried egg on top. Spread another thin layer of mustard mayonnaise on top and place a second slice of toast on top. Press the sandwich down lightly and cut it diagonally in half.
Nice to know: A beef club sandwich is a truly exciting variation of the classic club sandwich – and it has a few surprising stories and special features:
Origin – a sandwich with legendary status
The classic club sandwich appeared in the USA at the end of the 19th century, presumably in a New York gentlemen's club. It was originally made with turkey or chicken. The fact that it's often found today with tender roast beef or pastrami-like beef is a modern twist – and one of the most popular.
Why beef?
Beef is a perfect fit because it:
• has a more robust flavor and therefore doesn't get lost in the typical triple toast
• harmonizes with smoky and roasted aromas (toast, bacon, grill)
• can be ideally layered whether cooked pink, thinly sliced, or as pulled beef.
The “stack effect”: With a club sandwich, the height determines the experience. With beef, you get:
• different textures (crispy toast, juicy meat, crunchy lettuce)
• a more pronounced umami profile than the original
• even more flavor when you add mustard mayonnaise or a light pepper sauce
Fun fact: In some US steakhouses, the beef club sandwich is called a “mini-steak in sandwich form”—because the portion of meat is sometimes so large that you essentially have a whole steak between slices of toast.
