The Club Recipe

Prepare bread

Spread about 1/2 tablespoon of softened butter on one side of each Texas toast slice (six slices total). The buttered side will be the outside for toasting.

Heat a large skillet or griddle over medium heat. Toast the buttered sides of the bread in batches until golden brown and crisp, about 2–3 minutes per side. Transfer toasted slices to a plate, toasted side outward.

On the un-toasted (interior) side of each slice, spread 1 teaspoon of house mayonnaise. Reserve two slices of toasted bread that will act as the top and bottom of the triple-decker.

Cook the bacon: In a skillet over medium heat, add the bacon strips and cook until crisp, 6–9 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain.

Warm the turkey and ham briefly: in the same skillet over low-medium heat, warm the turkey and ham slices for 30–60 seconds per side just until heated through (this improves texture and melds flavors). Remove and keep warm.

Assemble first layer: Place one mayo-spread slice of toasted bread on your workspace mayo-side up. Layer 2 slices (about 2–3 oz) of turkey evenly over the bread, then place one slice of American cheese on top of the turkey.

Add middle slice: Place a second mayo-spread toasted slice, mayo-side down, on top of the cheese to create the first deck. On top of that middle slice (mayo-side up), layer the ham (about 6 oz total), then the second slice of American cheese.

Finish protein: Add the remaining turkey over the cheese if desired for balance (optional), then arrange the cooked bacon strips over the top layer of meat so they will sit between the top two slices of bread.

Prepare tomato and lettuce: Slice the tomato into 1/4-inch thick rounds (about 3–4 slices). Season the tomato slices lightly with a pinch of kosher salt and a small grind of black pepper. Tear or trim lettuce leaves into sandwich-sized pieces.

Layer vegetables: On top of the bacon and meat layer, place the tomato slices in a single layer, then add the lettuce leaves. This goes on the upper deck before adding the final toasted slice.

Top & press: Place the final toasted bread slice, mayo-side down, on top of the lettuce to complete the triple-decker. Press gently to compact the sandwich so layers hold together.

Secure and cut: If desired, insert two long sandwich picks or toothpicks through the stack (front and back) to stabilize. Using a sharp serrated knife, cut the sandwich diagonally into quarters to reveal the layered interior.

Serve: Plate two quarters per serving (each serving = half the sandwich). Serve immediately while toast is warm and bacon is crisp.