Club Recipe

Prepare bacon

Heat a skillet over medium heat and add 1 tablespoon neutral oil. Fry the bacon slices in a single layer until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper-towel-lined plate to drain. Keep skillet (no need to wipe) for toasting bread if desired.

Toast bread (optional)

Spread the softened butter evenly on one side of each bread slice. Toast the buttered side in the warm skillet over medium heat until golden and crisp, about 1–2 minutes per side. Alternatively, use a toaster and toast to preference.

Make the spread

In a small bowl combine mayonnaise (6 tbs) and Dijon mustard (2 tsp). Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir until smooth and evenly seasoned.

Assemble base layer

Lay out three slices of bread, toasted side down if toasted. Spread about 1.5 tablespoons of the mayonnaise-mustard on each slice (the spread will be used on both sandwich faces). On the first slice, layer 2 slices Jambon de Paris, then 2 slices turkey, and 2 slices Gruyère (or arrange so each bite has ham, turkey, and cheese).

Add middle layer

Place a second slice of bread on top of the first stack (spread side down/up as preferred). On top of that middle slice spread about 1.5 tbs of the spread. Add 2 slices Jambon de Paris, 2 slices turkey, and 2 slices Gruyère. Top with the crisp bacon slices and a generous handful (about 1/3 cup) of watercress evenly distributed. If using cornichons or pickles, lay 3–4 thin slices over the bacon.

Finish sandwich

Top with the final slice of bread, spread side down. Press gently to compact the layers. If desired, secure with toothpicks at two opposite corners and trim the crusts for a classic club presentation.

Optional warming

If you prefer the cheese melted, return the assembled sandwiches to the warm skillet on low heat, cover loosely with a lid, and warm for 2–3 minutes per side until cheese softens (watch so bread does not burn).

Slice and serve

Cut the sandwich diagonally into quarters (if you trimmed crusts) or halves. Serve immediately while warm with extra watercress and pickles on the side.

All ingredients listed in this section are combined and applied as described in the Sandwich directions: mix mayonnaise and Dijon, season with salt and pepper, and spread approximately 1.5 tablespoons per bread face to evenly distribute across the three-slice-club construction.

Cook the bacon as directed under Sandwich -> Prepare bacon. Use the skillet to toast bread if desired and for the optional warming step to melt cheese. Serve with pickles if using.