The Club - Party Tray Recipe

Gather and prep

Place all Classic Club and Wagyu Club ingredients on clean stations. Preheat a skillet or griddle for toasting bread and buns. Set out cutting boards, knives, and serving trays.

Prep produce

Wash lettuce and arugula; pat dry. Slice tomatoes if needed and pat dry again. Slice pickles and red onion as needed.

Toast and soften

Lightly toast bread slices and Brioche buns until golden. Melt and brush butter on the bread slices; set aside. Keep aioli, mayo, and greens ready.

Spread mayonnaise on the buttered sides of all toasted bread slices.

Lay out 16 lettuce leaves as the base for Classic Club assembly.

Bottom layer: place a toasted bread slice, mayo-side down, add lettuce, tomato slices, turkey, bacon, and Swiss cheese; top with a second toasted bread slice (mayo-side down).

Top layer: add ham, more Swiss cheese, and finish with a final toasted bread slice (mayo-side in).

Repeat until you have eight Classic Club sandwiches assembled. Secure each with a toothpick.

Carefully trim edges to make clean halves and quarter each sandwich to yield eight quarters per sandwich, creating a total of 64 quarters for visual display.

Split Brioche buns and lightly toast if desired. Spread aioli on the inner sides.

For each Wagyu Club, layer arugula on the bun base, then Wagyu beef slices, followed by cheddar cheese slices.

Top with pickle slices and red onion, then crown with the top bun.

Secure each sandwich with a toothpick. Prepare eight Wagyu Club sandwiches for serving.

Optionally cut Wagyu Club sandwiches into halves or quarters for catering portions.

Arrange the eight Classic Club quarters on one large platter, fanning them for visual appeal.

Arrange the eight Wagyu Club portions on a separate platter, interspersing with greens for color.

Garnish both platters with chopped dill or parsley and lemon wedges. Place toothpicks near each sandwich for easy handling.

Label platters as Classic Club and Wagyu Club. Keep trays chilled if not served immediately.