White Russian Club Recipe
A triple-decker with turkey, prosciutto, mayonnaise, lettuce, tomatoes and cream cheese.
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Ingredients
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Bread & Spreads
Proteins
Vegetables & Greens
Optional Add-ins
Method
Bread & Spreads
Prepare bread
Lightly toast all 6 slices of sourdough until just golden at the edges but still slightly soft in the center. This helps the sandwich hold up to the fillings.
Spread 1 tablespoon of cream cheese evenly over the unbuttered side of two of the remaining toasted slices. On the third unbuttered slice, spread 1 1/2 tablespoons mayonnaise. Reserve remaining cream cheese and mayonnaise for the other layer as described below.
Assemble Lower Layer (Bottom Deck)
On one of the cream cheese–topped slices (unbuttered side), arrange half of the turkey slices (about 6 oz) in an even layer, slightly overlapping.
Top the turkey with 3 slices of prosciutto, tearing to fit if necessary so the meat covers the turkey. The prosciutto adds saltiness and texture.
Place 3 leaves of lettuce over the prosciutto. If leaves are large, tear to fit the bread. Season the tomato later so juices won’t sog the bread prematurely.
Middle Layer (Club Center)
Take the slice that has 1 1/2 tbs mayonnaise and place it mayonnaise-side up on top of the assembled lower layer to create the first sandwich stack (this creates the middle 'deck' binder).
Spread the remaining 4 tbs (approx) cream cheese on another toasted slice (unbuttered side). On that cream cheese–topped slice, layer the remaining turkey (about 6 oz) followed by the remaining 3 prosciutto slices.
Thinly slice the tomato into 1/4-inch slices. Season tomato slices lightly with the 1/2 tsp kosher salt and 1/4 tsp black pepper. Arrange the seasoned tomato slices over the prosciutto, then top with the remaining lettuce leaves.
Carefully cap the sandwich stack with the final buttered slice (butter side out) so you have a triple-decker sandwich: buttered exterior slices outside, mayonnaise and cream cheese binding the inner layers.
Finish & Serve
Press the assembled sandwich gently to compress the layers. Using a sharp serrated knife, trim the crusts if desired, then cut the sandwich into quarters or halves, inserting toothpicks through each stack to hold layers together.
Optional warming: Heat a skillet or griddle over medium-low heat. Place each sandwich cut-side down and press gently for 1–2 minutes per side to warm and slightly melt the cream cheese, watching so bread does not overbrown. Alternatively, bake whole sandwiches in a 350°F (175°C) oven for 6–8 minutes.
Serve immediately while warm, or wrap tightly and refrigerate for up to 24 hours for later serving. Provide extra mayonnaise or mustard on the side if desired.