Captain’s Club Recipe

Prepare bread

Slice each ciabatta roll horizontally in half. If you prefer a warm toasted sandwich, lightly spread the cut sides with the softened butter and toast cut-side down in a skillet over medium heat for 1–2 minutes until golden; alternatively, toast under a broiler for 1–2 minutes. Remove and set aside.

Prepare tomato and lettuce

Wash and pat dry the lettuce leaves. Slice the tomato into 1/4-inch (6 mm) slices. Lightly season the tomato slices on both sides with about half of the kosher salt and a pinch of black pepper.

Assemble meats and cheese

On the bottom half of each toasted ciabatta, layer 4 slices of turkey evenly, then 3 slices of ham, then 2 slices of cheddar per sandwich (for 2 sandwiches total). Arrange the cooked bacon strips on top of the cheese. The layering order (meat, cheese, bacon) helps keep the sandwich stable and melts the cheese slightly from residual heat of bacon if warm.

Add produce

Top the bacon with 3 lettuce leaves and arrange 3–4 tomato slices over the lettuce for each sandwich. Sprinkle the remaining pinch of salt and black pepper over the tomatoes.

Finish and serve

Spread half of the mayonnaise–mustard mixture (see Spread & Seasoning) on the inside of the top ciabatta halves and place them over the tomato. Press gently, slice each sandwich in half on the diagonal if desired, and serve immediately.

Make the spread by combining the mayonnaise and Dijon mustard in a small bowl. Taste and adjust seasoning with a little of the remaining kosher salt and black pepper if desired. Reserve until assembly.