Classic Club Recipe

Make the club mayo

In a small bowl combine 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, minced garlic clove, 1 tsp sugar, 1 tsp freshly ground black pepper and 1/4 tsp salt. Whisk until smooth and slightly emulsified. Taste and adjust salt, pepper or lemon to your preference. Set aside in the refrigerator while you prepare the sandwich so flavors meld (5–10 minutes).

Prep ingredients

If bacon is not cooked, cook 3 strips in a skillet over medium heat until crisp (about 6–8 minutes), turning occasionally. Transfer to paper towels to drain and keep warm. Wash lettuce and pat dry. Slice tomato into three 1/4-inch thick slices. If slices of cheese are large, trim to fit the brioche slices.

Toast brioche

Spread softened butter evenly on one side of each brioche slice. Heat a skillet or griddle over medium heat. Place bread butter-side down and toast until golden and crisp, about 1–2 minutes. Alternatively, toast in a toaster oven until lightly browned. Remove from heat.

Assemble sandwich

On the non-buttered side of one toasted brioche slice, spread 1 tbsp of the prepared club mayo. Layer 3 oz honey-maple turkey evenly over the mayo. Place 1 slice Monterey Jack cheese on top of the turkey. Add the three tomato slices on top of the cheese, then arrange the lettuce over the tomato. Place the cooked bacon strips over the lettuce. Top the bacon with 1 slice sharp cheddar cheese. Spread the remaining 1 tbsp club mayo on the non-buttered side of the second brioche slice and place it mayo-side down to close the sandwich.

Finish and serve

Press the sandwich gently for 10–15 seconds so layers settle. If desired, return the assembled sandwich to the warm skillet for 30–45 seconds per side on low heat (cover briefly) to slightly melt the cheese—watch carefully to avoid over-toasting. Remove, cut the sandwich diagonally into two triangles, and serve immediately.