Classic Club Recipe

Toast bread

Lightly toast three slices of bread until golden but still slightly soft in the center (about 2–3 minutes in a toaster). If you prefer buttered toast, spread the optional butter thinly on the cut sides immediately after toasting and allow to melt.

Cook bacon

If bacon is not already cooked, cook 3 strips in a skillet over medium heat until crisp (about 6–8 minutes), turning as needed. Drain on paper towels and pat to remove excess grease. If using pre-cooked bacon, warm briefly in the microwave or oven if desired.

Place the first slice of toasted bread, toast-side up, on a clean work surface. Spread about 1 tablespoon of mayonnaise evenly over the top surface of this slice.

Layer the turkey evenly over the mayo-coated bread (use all 3 slices). Arrange the turkey so it covers most of the bread for even bites.

Place the second slice of toast on top of the turkey, toast-side down. Spread the top of this middle slice with the remaining 1 tablespoon of mayonnaise (the side that will face the ham).

On top of the mayo-coated middle slice, layer the ham slices evenly. Then place the cooked bacon strips on top of the ham.

Add the lettuce leaves over the bacon, followed by the tomato slices. Season the tomato with the salt and freshly ground black pepper.

Top with the third slice of toasted bread, toast-side down, to complete the stack.

Secure the sandwich with two long toothpicks or sandwich picks inserted diagonally through the stack (one near each end) to hold the three layers together.

Using a sharp knife, cut the sandwich diagonally into two triangles (or into quarters for smaller portions). Wipe the knife between cuts for cleaner slices.

Place the sandwich halves on a plate and serve immediately with a pickle spear and potato chips, if desired.