Join The Club Sandwich Recipe

Prepare ingredients

Thinly slice the cooked chicken breast and tomato. Tear or trim lettuce leaves so they sit neatly on bread slices. If bacon is not yet cooked, fry or bake until crisp, then drain on paper towels.

Toast bread (optional)

Lightly butter one side of each bread slice if using butter. Toast bread in a skillet over medium heat butter-side down, or in a toaster until lightly golden. Set toasted slices on a cutting board, buttered/toasted side up.

Make spread

In a small bowl combine the mayonnaise and Dijon mustard. Season with 1/4 tsp of the salt and 1/8 tsp black pepper. Mix until smooth.

First layer

Spread about 2 teaspoons of the mayo-mustard mixture over one slice of toasted bread. Arrange half the sliced chicken evenly across the bread. Add 1 slice of cheddar cheese on top of the chicken and place 2 leaves of lettuce over the cheese.

Second layer

Place a second slice of toasted bread on top of the first layer, spread 2 teaspoons of the mayo mixture onto it. Add the sliced turkey evenly, then arrange the cooked bacon strips (3 strips) over the turkey. Add a couple tomato slices (season lightly with remaining salt and pepper).

Top layer

Spread remaining 2 teaspoons of mayo mixture on the final slice of toast and place mayonnaise side down on top of the bacon and tomato to complete the stack.

Finish and cut

Press the sandwich gently to compact layers. Insert four long toothpicks—one near each corner—to hold the stack. Using a sharp serrated knife, cut the sandwich into quarters diagonally (or halves then quarters) to make triangular club sandwiches. Remove any excess toothpick pieces before serving.

Arrange quartered sandwiches on a plate. Serve immediately with cornichons or dill pickles and potato chips or fries. If desired, pass extra mayonnaise or mustard on the side.