Classic Club Recipe

Sandwich

1. 1

   Prepare bacon

   Heat a skillet over medium heat. Add bacon slices in a single layer and cook, turning occasionally, until crisp and golden, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. Keep skillet grease in pan for optional use or discard once cooled.

2. 2

   Prepare vegetables

   While bacon cooks, slice the tomato into 1/4-inch thick rounds (about 4 slices). Thinly slice the red onion into rings and separate. Pat the lettuce leaves dry and tear or trim any large stems. Season tomato slices lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper; set aside.

3. 3

   Toast the bread (optional)

   If toasting, spread about 1/2 tbs unsalted butter on one side of each bread slice. Heat a clean skillet over medium-low heat and grill the buttered side until golden, 1–2 minutes per side. Alternatively, toast in a toaster to desired crispness. Use 8 slices total (2 per sandwich).

4. 4

   Assemble mayonnaise

   Divide 4 tbs mayonnaise between the 4 inner bread faces (approximately 1 tbs per face). Spread evenly to cover the surface.

5. 5

   Layer meats and cheese

   On the bottom slice (mayonnaise side up), place 3 oz (about one-third of the total) of hand-pulled turkey, followed by 1 slice provolone, 2 oz prosciuttini, and then 2 slices of bacon. On the middle slice (for a triple-decker club, use a third slice of bread in the center), repeat: spread mayo on the top of that middle slice, add remaining turkey (about 3 oz), remaining prosciuttini (about 2 oz) and 2 slices of provolone if you prefer extra cheese. Place the middle slice cheese-side down onto the prepared bottom layer to create a stacked sandwich.

6. 6

   Add vegetables and finish

   On the top bread layer (mayonnaise side up), arrange lettuce leaves, seasoned tomato slices, and a few onion rings. Sprinkle with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper across the tomato and onions. Place the top slice, mayo side down, to complete the sandwich stack.

7. 7

   Cut and serve

   Press the sandwich gently to compact. Insert toothpicks through each quarter to hold layers if desired. Using a sharp serrated knife, cut each sandwich diagonally into two triangles (or into three if using an extra middle slice), yielding a classic club presentation. Serve immediately with chips or pickles.