The Club Recipe

Assembly and finishing

1. 1

   Prepare bacon

   If bacon is not already cooked, preheat oven to 400°F (200°C). Arrange bacon strips in a single layer on a rimmed baking sheet lined with foil. Bake 12–15 minutes until crisp. Transfer to paper towels to drain. If bacon is precooked, warm briefly in a skillet or microwave to make it slightly crisp.

2. 2

   Prepare tomatoes

   Slice the 2 medium tomatoes into 1/4-inch thick slices. Lay slices on a plate and lightly season both sides with about 1 tsp salt and 1 tsp black pepper, dividing evenly across slices.

3. 3

   Toast or butter bread (optional)

   If you prefer toasted bread: lightly butter one side of each of the 8 bread slices (use the 2 tbs softened butter) and toast in a skillet or toaster oven until golden. If you prefer untoasted bread, leave slices as-is.

4. 4

   Spread mayo

   Place 4 bottom bread slices on a work surface, mayo-side up. Spread 1 tablespoon (or 2 tsp, depending on taste) mayonnaise evenly over each bottom slice. Reserve the other 4 slices for tops.

5. 5

   Build first layer

   On each bottom slice with mayo place 2 slices of turkey, then 1 slice of Swiss cheese. This forms the first layer.

6. 6

   Add middle bread layer (for traditional club)

   Place a second slice of bread (one of the remaining 4 slices) on top of the Swiss cheese to create a double-decker style. Lightly spread about 1 tsp mayo on the top side of this middle slice before placing it down. Repeat for all 4 sandwiches.

7. 7

   Build second layer

   On the middle bread layer spread 1 tsp mayo, then add 2 slices of ham, 1 slice of American cheese, 2 strips of cooked bacon, 2 leaves of lettuce, and 2–3 tomato slices (depending on size) on each sandwich. Season tomatoes again lightly with a pinch of salt and a grind of pepper if desired.

8. 8

   Top and press

   Spread about 1 tsp mayonnaise on the inside of each top bread slice and place them mayo-side down on the stacked sandwiches. Press gently to compact the layers. If desired, secure each sandwich with 2 toothpicks (one near each end) to hold the stack.

9. 9

   Cut and serve

   Using a sharp knife, trim crusts if desired and cut each sandwich diagonally into quarters (triangle halves then halves again) or into halves for larger portions. Serve immediately while bacon is warm and bread is crisp. Provide extra mayo on the side if desired.