Wagyu Club Recipe

Split and toast

Using a serrated knife, split the ciabatta or sub roll horizontally. Lightly toast cut sides under a broiler or in a skillet until golden (about 1–2 minutes) to add structure and prevent sogginess.

While the bread toasts, place mayonnaise, Dijon, grated horseradish, extra virgin olive oil, red wine vinegar and coarse grain mustard (if using) in a small bowl. Whisk until smooth. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust — mixture should be tangy with a hint of heat from the horseradish.

Spread approximately half of the prepared sauce evenly on the bottom half of the toasted roll and the remaining half on the top half. This coats the bread and provides even flavor.

Layer the proteins on the bottom half of the roll in this order for balanced flavor and texture: first place the sliced smoked turkey arranged to cover the surface (about 4 oz). Next, fold or fan the wagyu roast beef slices over the turkey (about 8 oz). Finish with the crisp bacon slices (3 slices) laid across the beef for crunch and smokiness.

Place the sliced aged cheddar over the warmest protein (if any warm), or directly on top of the beef so it nestles and softens slightly. This gives a creamy, savory contrast to the wagyu.

On top of the cheese, arrange the lettuce leaves to create a crisp barrier between proteins and vegetables (3 leaves). Add the tomato slices (4 slices) in a single overlapping layer so juices don’t run unevenly.

Add the cucumber slices (6 slices) and scatter the thin red onion rings (6 rings) evenly. If using cornichons or dill pickles, add them now either whole lengthwise or sliced thin to one side of the sandwich.

Sprinkle the remaining 1/4 teaspoon kosher salt and remaining 1/8 teaspoon freshly ground black pepper lightly over the tomato and cucumber to bring out brightness. If desired, add a small pinch of microgreens or chopped parsley for herbaceous lift.

Close the sandwich, press gently to compact layers, and cut the sandwich into halves or thirds with a sharp knife. Serve immediately. If preparing ahead, wrap tightly in parchment and refrigerate up to 2 hours to preserve texture — add tomatoes just before serving if longer storage is needed.