Club Sandwich Recipe

Toast bread

Lightly toast all 6 slices of bread until golden-brown but still slightly soft. Toasting helps structural integrity for the triple-decker sandwich.

Mix the mayonnaise and Dijon mustard in a small bowl until smooth. Spread about 1/2 tablespoon of the mayo-mustard mixture on one side of four toasted slices. Optionally spread the remaining 1 tablespoon of butter on the other two slices for extra richness (these become the outer slices).

If bacon is not cooked, cook 6 strips in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels. If bacon is pre-cooked, warm briefly in a pan or microwave.

Lay out the toasted slices with spread sides up. On the first spread slice, arrange half the turkey (about 3 oz) in an even layer. Top the turkey with 3 slices of bacon.

Place a second toasted slice (spread side up) on top of the bacon to form the first layer. On top of that middle slice, arrange the remaining ham (3 oz) and the remaining turkey (3 oz) in an even layer.

Slice the tomato into 1/4-inch thick rounds. Lightly season the tomato slices with the kosher salt and black pepper.

On top of the second meat layer, arrange the lettuce leaves, then add the seasoned tomato slices in a single layer.

Top the sandwich with the final toasted slice, butter-side (if used) facing out. Press down gently to compact the layers.

Using a sharp knife, cut the triple-decker sandwich diagonally into four triangular quarters. Insert a toothpick into each quarter to secure the layers.

Serve each quarter with a pickle spear on the side. Optionally cut crusts for presentation.