Classic Club Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil. Bake 12–16 minutes until edges are crisp and honey glaze is caramelized. Remove to paper towels to drain and keep warm.

Toast bread

While bacon cooks (or in a skillet after bacon is done), lightly butter one side of each bread slice if using. Toast bread until golden and crisp on both sides (about 2–3 minutes per side in a skillet over medium or 4–6 minutes total under broiler). Set toasted slices aside, buttered side down.

Slice tomato into 1/4-inch rounds (about 3–4 slices). Thinly slice the red onion into rings and separate. Tear or chop washed lettuce into sandwich-sized pieces. Lightly season tomato slices with a pinch of salt and a grind of black pepper.

Spread about 1 tablespoon mayonnaise evenly over one side of two of the toasted bread slices (these become the top and bottom of the club stack). On the bottom slice, layer half the provolone (2 slices), then 4 oz (half) of the pulled turkey, arranging to cover the bread evenly.

Place the middle bread slice mayonnaise side up on top of the turkey layer. On that middle slice, layer the prosciuttini (4 oz), the remaining provolone (2 slices), and the remaining turkey (4 oz) if you prefer a double-turkey club; alternatively put all turkey on the first layer and ham on the middle layer as desired.

Top the second meat/cheese layer with the cooked bacon strips (6 slices), then add lettuce (about 1 cup), tomato slices (3–4 slices) and onion rings to taste. Spread remaining mayonnaise on the final top slice of bread and place mayo-side down to close the sandwich.

Press the sandwich gently to compress the layers. Insert 2-3 toothpicks or sandwich picks through the stack to hold it together. Using a sharp serrated knife, cut the sandwich diagonally into two or three stacked triangle portions.

Serve immediately while bacon is warm and bread is crisp. Offer extra mayonnaise or pickles on the side if desired.