Club Sandwich Recipe

Prepare ingredients

Cook bacon until crisp: in a skillet over medium heat, cook 6 slices of bacon 6–9 minutes, turning until golden and crisp. Transfer to a paper towel-lined plate to drain. While bacon cooks, wash and dry lettuce leaves. Slice tomato into 6 thin rounds (about 1/4" thick). Slice the cucumber into 6 thin rounds or ribbons. If using whole cheddar, slice into 3 slices approximately the size of the bread. Set deli ham, salami, and turkey out so they’re easy to layer.

Toast the sourdough

Butter one side of each of the 6 sourdough slices lightly (about 2 tbs total). Heat a large skillet or griddle over medium heat. Toast the bread butter-side down 2–3 minutes until golden brown and crisp; flip and toast the other side 1–2 minutes until warmed through. Alternatively, use a toaster and butter after toasting. Place toasted slices on a cutting board, buttered/toasted side facing out.

Season vegetables

Lay the tomato slices on a paper towel and sprinkle with 1/4 tsp salt and a light grind of black pepper (use 1/8–1/4 tsp). This draws excess moisture and seasons the tomato. Lightly season cucumber slices with the remaining pinch of salt if desired.

Build the bottom layer

Place one slice of toasted sourdough (toasted side down) on the board. Spread 1 tsp mayonnaise evenly over the bread. Layer 2 slices of turkey, then 1 slice of cheddar cheese, and 1–2 leaves of lettuce. Add a couple cucumber slices. Spread a thin smear of mayo on a second slice of toast and place mayo-side down on top of the first layer to create the middle platform.

Build the top layer

On the exposed face of the middle slice, spread 1 tsp mayonnaise. Layer 2 slices ham, 2 slices salami, the remaining cheddar slice (if desired), tomato rounds, and the remaining lettuce leaves. Add the crisp bacon strips on top of the tomato. Spread 1 tsp mayonnaise on the last slice of toast and place mayo-side down on top, pressing gently to compact the sandwich.

Finish and slice

Secure the sandwich with long sandwich picks or toothpicks at three points (one near each end and one in the center). Using a sharp serrated knife, cut the sandwich diagonally into four triangular quarters: first cut lengthwise down the center, then cut each half diagonally. Wipe the knife between cuts for clean slices.

Serve

Arrange the club quarters on plates with pickle slices at the side and any extra cucumber or lettuce as garnish. Serve immediately while bread is still slightly warm and bacon is crisp. Provide extra mayonnaise or mustard on the side if desired.