Club Sandwich Recipe
Grilled bacon, sliced ham, and sliced turkey with lettuce, American cheese, tomato and mayo served between toasted thick sliced Texas toast
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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare bacon
Preheat oven to 400°F (200°C). Arrange 9 bacon strips in a single layer on a rimmed baking sheet lined with foil and a wire rack if available. Bake 12–18 minutes until crisp to your liking. Transfer bacon to paper towels to drain and cool; reserve 3 strips for each sandwich (you will make 3 sandwiches).
- 2
Toast bread
While bacon cooks (or after), heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter on one side of each Texas toast slice. Place buttered side down on the hot skillet and cook until golden brown, 2–3 minutes; spread remaining butter on the top side and flip to toast the second side 1–2 minutes more until both sides are golden and slightly crisp. Alternatively, toast under a broiler or in a toaster oven until golden. You should have 6 toasted slices total.
- 3
Slice tomato
Core the tomato if needed and slice into 6 thin slices (about 1/4-inch each). Lightly season tomato slices with the measured 1/2 teaspoon salt and 1/4 teaspoon black pepper; set aside.
- 4
Assemble sandwiches
Lay out three sandwich assemblies on a clean work surface. For each: place one toasted slice (base) buttered side down. Spread 2 tablespoons mayonnaise evenly over the top of that slice. Layer 2 slices of turkey across the mayo, then 1 slice of American cheese, then 2 leaves of lettuce. Top with a second toasted slice (middle layer) buttered side up. On that middle slice spread 1 tablespoon mayonnaise, then add 2 slices of ham, 3 strips of bacon (arranged to fit), and 2 tomato slices. Place the final toasted slice (top) buttered side up and spread remaining mayonnaise (about 1 tablespoon) on its underside if desired.
- 5
Final assembly and serve
Press the sandwich gently to compact the layers. If desired, insert two toothpicks through each sandwich to hold it together. Using a sharp serrated knife, cut each sandwich diagonally twice to form quarters (or cut in half). Serve immediately while toast is warm and bacon is crisp.