Italian Club Recipe

Prep bread

Toast the three slices of bread lightly until just golden (5 minutes). Cooling slightly prevents the spreads from soaking in.

On one side of the bottom slice, spread 1 tablespoon mayonnaise evenly. On the middle slice, spread 2 tablespoons creamy Italian dressing (this will act as the internal dressing layer). On the top slice, spread the remaining 2 tablespoons mayo/dressing mix if desired (or simply leave plain).

Layer meats and cheese on the prepared bottom slice: place 3 slices of ham folded if needed, then 3 slices Genoa salami slightly overlapping. Top the meats with 1 slice provolone. Season lightly with a pinch (about 1/8 tsp) of freshly ground black pepper.

Place the middle bread slice (dressing side down) on the first meat-and-cheese layer to form the first deck.

On top of the middle slice, repeat with remaining 3 slices ham, 3 slices salami and the second slice provolone. Press gently to compact.

Arrange tomato slices in a single layer over the second meat layer. Sprinkle 1/4 tsp salt evenly over the tomatoes to enhance flavor and help draw out excess moisture.

Top tomatoes with thin rings of red onion (as much as you like from the 1/4 onion) and the shredded or whole lettuce leaves. If using pepperoncini/banana peppers, add 1–2 slices now for brightness.

Place the final provolone slice (third) over the vegetables or tuck it beneath the vegetables if you prefer cheese against bread. Position the top bread slice (spread side up) to complete the triple-decker.

Press the sandwich lightly, then secure with 2 long sandwich picks or toothpicks (one near each end) to hold the three layers. Using a sharp serrated knife, cut the sandwich diagonally into halves or quarters, cutting through the picks and removing them before eating.

Serve immediately with extra creamy Italian dressing on the side for dipping and optional chips or a pickle.