Lee's Club Recipe

Crisp the bacon

Heat a skillet over medium heat. Add the bacon strips and cook, turning occasionally, until deep golden and crisp, 6–8 minutes. Transfer to a paper-towel-lined plate to drain. When cool, halve each strip crosswise if desired.

Toast the bread

Butter one side of each bread slice (about 1/2 tbs total) or brush with oil. Heat a clean skillet over medium-low. Place bread butter-side-down and toast until golden, 2–3 minutes; flip and toast the other side 1–2 minutes until crisp but not burned. Alternatively, use a toaster or oven broiler and watch closely.

Mix the spread

In a small bowl, combine mayonnaise (2 tbs) and Dijon mustard (1 tsp). Season with 1/8 tsp salt and a generous pinch of black pepper (about 1/8 tsp). Stir until smooth and set aside.

Lay the two toasted bread slices on your work surface, toasted-side up. Spread about two-thirds of the mayo-Dijon mixture evenly over one slice and the remaining third over the other slice.

On one slice, arrange the lettuce leaves to create a slight barrier that keeps the bread from getting soggy. Layer the sliced cheddar cheese over the lettuce so it sits next to the warm bacon and turkey.

Top the cheese with the sliced turkey (4 oz) in an even layer, then place the ham slices (2 oz) atop the turkey. Add the warm, crispy bacon strips (2 strips) over the ham. Fan the tomato slices (3 slices) across the meat and season the tomato lightly with the remaining 1/8 tsp salt and a pinch of black pepper.

Place the second toasted slice of bread, mayo-side down, on top and press gently to compact the sandwich.

Insert two toothpicks through the sandwich to hold it together. Using a sharp knife, cut the sandwich diagonally into two triangles, wiping the blade between cuts for a clean edge.

Serve the sandwich on a plate with 3 pickle slices and 3 cornichons on the side. Estimated single-sandwich plating: warm and sturdy — enjoy immediately.