Classic Club Recipe

Prepare and warm meats

If turkey is chilled, warm it gently in a skillet over medium-low heat for 3–4 minutes, stirring, until heated through. Alternatively, place turkey in an oven-safe dish and warm at 325°F (160°C) for 6–8 minutes. Keep prosciuttini chilled or at room temperature (do not overheat to preserve delicate texture).

Cook bacon

In a skillet over medium heat, cook bacon slices for 6–8 minutes, turning occasionally, until crisp but not burnt. Transfer to a paper towel-lined plate to drain. (For oven method: bake at 400°F/200°C on a wire rack for 12–15 minutes.)

When bacon is cool enough to handle, break or trim slices to fit sandwich size.

Lay out provolone slices so they are ready to assemble the sandwich; they can be melted slightly on warm turkey or left cold as preferred.

Slice the tomato into 1/4-inch rounds. Lightly season tomato slices with a pinch of salt and a small grind of black pepper (portion of the seasoning listed).

Separate and rinse lettuce leaves, then dry thoroughly. Trim any thick stem if needed so leaves lay flat on the bread.

Thinly slice red onion into rings and separate into strips; use sparingly to avoid overpowering the sandwich.

Toast the 4 slices of bread until golden and crisp. While still warm, spread 1 tablespoon of mayonnaise evenly on two slices (these will be the interior faces). Spread the remaining 2 tablespoons on the outer faces of the other two slices if you prefer mayo on both sides, or reserve for serving.

Assemble the first layer: on one mayo-spread slice, place half of the warmed turkey (about 6 oz), then 2 slices provolone, and 3 slices of bacon (broken or trimmed if needed).

Add the second layer: place the second mayo-spread slice on top of the first assembly, then layer prosciuttini (6 oz total), remaining turkey (if any), remaining provolone if you prefer extra cheese, tomato slices, red onion strips, and lettuce leaves.

Top with the final slice of toasted bread, mayo side down (if mayo was spread on the outer slice).

Press sandwich gently to compact layers. Quarter the sandwich diagonally (to make two triangles) or in half and secure with toothpicks if desired.

Trim approximately any overhang so each sandwich portion is tidy. Serve immediately while bacon is crisp and turkey is warm. If not serving right away, wrap tightly to keep moisture balanced and refrigerate.