Classic Club Recipe

Prepare bacon

Cook the bacon until crisp using your preferred method: in a skillet over medium heat (about 8–10 minutes, turning occasionally) or on a rimmed baking sheet in a 400°F (204°C) oven for 12–16 minutes. Transfer cooked bacon to a paper towel–lined plate to drain and cool.

Toast bread (optional)

If toasting, lightly butter one side of each bread slice. Heat a skillet or griddle over medium heat and toast bread, buttered side down, until golden (1–2 minutes). Alternatively, toast in a toaster until lightly browned. Using 6 slices, reserve for assembly.

Prepare produce

Slice the tomato into 1/4-inch thick slices (about 3–4 slices from a medium tomato). Thinly slice the red onion into rings. Tear or chop lettuce into sandwich-size pieces and pat dry. Season tomato slices lightly with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

Assemble first layer

Place one slice of bread, toast side up if toasted, on a clean work surface. Spread about 1 tablespoon of mayonnaise evenly over the bread. Layer half of the provolone (2 slices) on the mayo. Pile half the turkey (4 oz) evenly over the cheese, then add half the prosciuttini (2 oz).

Add middle bread

Top that stack with a second slice of bread. Spread 1 tablespoon mayonnaise on the top of this slice (facing up) before placing the next layers. This middle bread creates the classic club double-decker.

Assemble second layer

Place the remaining provolone slices (2), remaining turkey (4 oz), remaining prosciuttini (2 oz), and all cooked bacon slices (6) over the middle bread. Add the lettuce, tomato slices (3–4), and thin onion rings on top of the bacon. Spread the remaining 1 tablespoon mayonnaise on the top slice of bread and place it mayo-side down to finish the sandwich.

Finish and serve

Press the sandwich gently to compact. Using a sharp knife, cut the sandwich diagonally into two triangles or into quarters (secure with toothpicks if desired). Serve immediately. Optionally serve with pickles or chips.