Roast Beef Cheddar Club Recipe

Toast bread and prepare tomato

Preheat a skillet or griddle over medium heat. Butter one side of each bread slice with the softened butter. Toast bread, buttered-side down, in the hot skillet until golden and crisp, about 1–2 minutes per side. Slice the tomato into 6 even slices and season lightly with a pinch of the salt and a few grinds of black pepper.

Crisp bacon (if not already crisp)

If bacon is not cooked, cook 6 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels. If using pre-cooked bacon, warm briefly in the skillet 30–60 seconds per side to refresh.

Prepare spreads

In a small bowl, combine the mayonnaise with Dijon mustard (if using) and stir until smooth. Place prepared horseradish in a separate small ramekin for serving; taste and adjust, adding up to 1 tsp more horseradish if you want more heat.

Layer first deck

Place 1 slice of toasted bread on a work surface, toasted-side up. Spread about 1 tablespoon of the mayonnaise mixture evenly over the toast. Top with half of the roast beef (about 6 oz), 2 slices of cheddar cheese, and 2 leaves of lettuce. Season the lettuce and roast beef lightly with a pinch of the remaining salt and pepper.

Middle layer (second slice of bread)

Place a second slice of toasted bread on top of the first layer, toasted-side down. Spread about 1 tablespoon of mayonnaise on the top side of that slice. Add the remaining roast beef (about 6 oz), the cooked bacon slices (3), and 3 tomato slices. Season tomatoes lightly with a pinch of salt and pepper. Add remaining 2 cheddar slices on top of the tomatoes.

Top and finish

Place the third slice of toasted bread on top, toasted-side down. Press gently to compact the sandwich slightly. If desired, secure the triple-decker with two toothpicks or sandwich picks placed through both ends to hold layers together.

Cut and serve

Using a sharp knife, remove toothpicks and cut the sandwich diagonally into halves or quarters. Serve immediately with the ramekin of prepared horseradish on the side and extra mayonnaise available if desired.

Adjust roast beef quantity based on thickness of slices; the recipe assumes fairly thin deli-style slices. For a milder horseradish flavor, mix 1/2 tsp horseradish into a tablespoon of mayonnaise and offer additional horseradish on the side.