Classic Club Recipe
Featuring slow-roasted, hand-pulled turkey; prosciuttini peppered ham; hickory-smoked, honey-cured bacon and provolone cheese topped with lettuce, tomatoes, onions and mayo.
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Ingredients
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Sandwich
Method
Sandwich
- 1
Prep produce
Wash and dry the lettuce leaves. Core the tomato and slice into 1/4-inch rounds; measure about 1 1/2 cups (roughly 4–5 medium slices). Peel the red onion and slice into very thin rings; measure 1/2 cup. Season the tomato slices lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper; set aside so juices marry.
- 2
- 3
Toast bread (optional)
If you prefer a toasted club, spread about 1/2 teaspoon unsalted butter on three slices of bread (one side each). Toast buttered side down in a skillet over medium heat until golden, about 2 minutes per side, or use a toaster oven. Leave the remaining three slices untoasted or toast both sides if desired.
- 4
Warm turkey and ham
Briefly warm the turkey and prosciuttini in a skillet over low heat for 1–2 minutes just to take the chill off and make them pliable for stacking. Do not overcook; you want moist, tender meat.
- 5
Assemble club
Place one slice of bread (toasted side up if applicable) on your work surface. Spread 1 tablespoon mayonnaise evenly over the bread. Layer 3 ounces of warm turkey, one slice provolone, and 2 leaves of lettuce. Top with a second slice of bread. On that middle slice, spread 1 tablespoon mayonnaise, then add 3 ounces prosciuttini (peppered ham), 3 slices crispy bacon, tomato slices (about 1/2 cup), and a few thin red onion rings. Spread the remaining 1 tablespoon mayonnaise on the final slice of bread and place it mayo-side-down on top to complete the triple-decker. If desired, secure with two toothpicks and trim crusts, then cut diagonally into quarters.
- 6
Finish and serve
Season the exposed tomato layer with a pinch of salt and a grind of black pepper. Serve immediately while bacon is warm and bread is slightly crisp. Makes 1 classic club sandwich (adjust quantities proportionally for more servings).
