McAlister’s King Club Clone

 

I have droned on endlessly about the high prices of dining out, and, in my defense, with good reason. Last week, I was too lazy to cook so decided to order some Thai food. I got crab Rangoon (a measly five pieces) and Thai Rama—chicken sautéed in garlic and peanut sauce over broccoli and carrots (with those cute flower-shaped carrots). I even upgraded to fried rice. With a 30% off coupon, it still cost me a whopping $33! Sure, it was tasty and fed me for two days, but $33? No way it was that good.

That experience pushed me to take matters into my own hands. I’d been craving a McAlister’s King Club sandwich, but I wasn’t about to shell out $16 for one. So, I decided to recreate it at home, with a few tweaks to lighten it up. First, I ditched the extra slice of bread—who thought a triple-decker was necessary, and why? I piled everything high, and, second, made my own honey mustard sauce. I had ultimately crafted a sandwich so satisfying that half was enough for a meal. Bonus: it’s just as delicious the next day, so you can savor it twice. The key is a generous smear of mayo on top and an equally generous one of my homemade honey mustard on the bottom—it makes all the difference. Check out the recipe below for a wallet-friendly, deli-worthy sandwich you’ll love.

McAlister’s King Club Clone (Almost)

Makes 1 sandwich 

2 slices whole wheat bread, toasted

2 slices Black Forest ham

2 slices smoked turkey

1 slice cheddar cheese

1 slice Swiss cheese

2 slices bacon, cooked

Thinly sliced tomato

Spring greens

Duke’s mayonnaise

Homemade Honey Mustard (recipe below)

 Spread one slice of toasted bread generously with mayonnaise and the other with homemade honey mustard.

 Stack ingredients in this order: ham, turkey, cheddar, Swiss, bacon, tomato, and spring greens.

 Slice the sandwich in half (or quarters if you’re feeling fancy like McAlister’s). Secure each half with a toothpick.

 Serve with a pickle spear for that deli vibe.

 Homemade Honey Mustard Sauce

Makes about ½ cup, enough for 4 sandwiches

 ¼ c. Duke’s mayonnaise

1 T. sugar

1 T. cider vinegar

1½ T. honey

½ T. Dijon mustard

½ T. soy sauce

Combine all ingredients in a small bowl and mix well. Cover and refrigerate for at least 1 hour to let the flavors meld.

 Serve chilled as a dip, spread, or dressing.

 This sandwich is a game-changer—budget-friendly, easy to make, and packed with flavor. Skip the overpriced deli and enjoy this stacked masterpiece at home!

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Make The Pasta House Company’s Favorites at Home

 

Busy weeks are the worst, aren’t they? By the time Friday rolls around, I’m too exhausted to cook a proper meal, so I often resort to calorie-heavy, nutrient-light snacks. Last week, I decided to treat myself by ordering from The Pasta House Company, a local Italian gem. I was craving their signature pasta, house salad, and cheesy garlic bread, but when I saw the checkout page on GrubHub, I was shocked. The total was sky-high, plus a sneaky $6 service fee! When did that start? Frustrated, I canceled the order and decided to recreate the meal at home using their recipes. I whipped up their iconic house salad, cheese garlic bread, and swapped the planned cannelloni for hearty spaghetti and meatballs. The result? A delicious, budget-friendly dinner that hit all the right spots. Will I stop ordering takeout? Nope, but I’m holding out for that 30% off coupon next time.

This homemade meal was a game-changer, proving I can enjoy restaurant-quality food without the hefty price tag or surprise fees. Next time you’re tempted to order in, try this instead—you won’t regret it!

Pasta House Company Cheese Garlic Bread

1 loaf French bread
½ c. butter
1 t. garlic powder
1 lb. provolone cheese, shredded

Preheat oven to 375°F. 

Cover a large baking sheet with parchment paper or a Silpat; set aside.

Slice French bread on the bias.

Melt butter with garlic powder in a skillet over medium heat. 

Dip one side of each bread slice into the garlic butter. Place onto prepared baking sheet and sprinkle generously with shredded cheese.

Bake until cheese is melted and lightly browned.

Pasta House Company House Salad

1 head iceberg lettuce
½ head romaine lettuce
1 small red onion, thinly sliced (I used a mandolin)
½ oz. Melissa’s Fire Roasted Red Peppers, diced
1 6-oz. can artichoke hearts, drained and quartered
¼ c. freshly grated Parmesan cheese

Dressing:
4 T. vegetable oil

1 T. olive oil
2 T. red wine vinegar
Salt and pepper to taste

Break iceberg lettuce into quarters, separating leaves. Break romaine into thirds. In a large bowl, combine lettuce, onion, pimentos, artichokes, and Parmesan. Toss and chill.

For dressing, whisk oils, vinegar, salt, and pepper in a small bowl. Pour dressing over chilled salad and serve.

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