The Club Sandwich Embraces Smoky Sweetness

Few sandwiches resonate with diners quite like the club. Stacked high and packed with craveable layers, the format has long served as a canvas for innovation. The Smokehouse Club from City Barbeque taps into that enduring appeal, transforming the classic build through a barbecue lens. Developed in collaboration with the National Honey Board and as a line extension of the barbecue chain’s popular Pork Belly Burnt Ends, the sandwich combines honey-glazed pork belly burnt ends, smoked turkey, tomato, romaine and tangy Alabama white sauce on thick-cut toast.

“We wanted to introduce a menu offering in the form of a sandwich that was familiar yet unexpected,” says Jessica Bograd, senior director of culinary and head pitmaster. The result channels the nostalgia of a classic club sandwich while showcasing the craftsmanship behind the brand’s signature barbecue program.

The pork belly undergoes a multi-step process. It’s rubbed with a mustard-based barbecue sauce and proprietary seasoning blend before being smoked over hickory and finished to develop a crisp texture. A smoky-sweet honey glaze amplifies the meat’s richness and is a surprising complement to the Alabama white sauce. “At first pass, horseradish and honey didn’t seem like a natural pairing,” says Bograd. “But when brought together, they worked well.” That balance of smoky, sweet, salty and tangy flavors helped propel the Smokehouse Club into one of the chain’s top-performing sandwiches.

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