Club Recipe

1. Toast bread

Lightly toast all three slices of bread until edges are golden but still soft in the center (about 2–3 minutes). Transfer to a clean cutting board.

2. Crisp bacon: If not already cooked, pan-fry bacon strips over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels. If using pre-cooked bacon, warm briefly in microwave or skillet for 30 seconds.

3. Slice tomato into 3 even thin slices. Wash and dry iceberg lettuce leaves. If cheddar is a block, slice one slice about 1/8 inch thick.

4. In a small bowl combine mayonnaise and Dijon mustard. Stir until smooth. Season the mixture with 1/4 tsp of the salt and 1/4 tsp of the black pepper; mix again. This will be used on both sides of the sandwich to add moisture and flavor.

5. Spread: Using about half of the mayo-mustard mixture, evenly spread it on one side of one toasted slice (this will become the bottom slice). Spread a thin layer (about 1/2 tbs) of the remaining mixture on one side of the second slice (middle slice), and the rest on the third slice (top slice) as desired.

6. Bottom layer: On the bottom slice (spread side up) arrange the turkey slices evenly. Season the turkey lightly with a pinch of the remaining salt and a few grinds of pepper.

7. Middle layer: Place the second slice of toasted bread (spread side down) on top of the turkey to create the first layer. On top of this middle slice (spread side up), layer the ham, then the cheddar slice, and then the bacon strips, distributing them evenly.

8. Top layer: Place the third slice of toast (spread side down) on top of the bacon. On the exposed top of the sandwich (if you left spread on it), arrange the tomato slices, then the iceberg lettuce leaves. Lightly sprinkle the tomato with a small pinch of the remaining salt (about 1/8 tsp) and a few turns of pepper.

9. Press and secure: Gently press the sandwich together. Insert 1 or 2 toothpicks through the top slice into the sandwich (one near each end) to hold the layers steady.

10. Trim and serve: Using a sharp knife, cut the sandwich diagonally into two triangular halves or into quarters (if preferred). Serve immediately with a pickle spear and potato chips on the side.

11. To serve: Plate the sandwich halves, garnish with the pickle spear and chips. The sandwich is best served immediately while bread is still slightly warm and bacon is crisp.

12. To store: If you must store, wrap tightly in plastic wrap and refrigerate for up to 24 hours. Note that toast will soften and bacon will lose crispness.