Breakfast Clubhouse Sandwich Recipe

Prepare eggs

Crack 2 large eggs into a bowl, whisk with 1/4 tsp salt and 1/8 tsp black pepper until just combined. Heat a nonstick skillet over medium-low and add a teaspoon of butter or a light spray. Pour eggs into skillet and cook gently, stirring slowly with a spatula to make soft scrambled eggs, about 2–3 minutes until just set but still moist. Remove from heat and keep warm.

Toast and butter bread

Butter one side of each of the 3 bread slices (use the 1 tbs butter). Heat a clean skillet or griddle over medium. Place two buttered-side-down slices in the pan and the remaining slice buttered-side-up on a plate to assemble. Toast until golden on the first side, about 1–2 minutes, then flip the two in pan if making a triple-decker; if preferred, toast each slice on both sides briefly until golden. Transfer to a plate, toasted-side-up.

Mix spread

In a small bowl combine 1 tbs mayonnaise and 1/2 tsp Dijon mustard. Spread this mixture on the unbuttered side of the two bottom slices (or on both sides you will stack). This provides moisture and tang.

Assemble lower layers

On the first bottom slice (spread side up) layer 1 slice cheddar cheese, then 2 turkey ounces (sliced), then 3 bacon strips slightly overlapping, and a leaf of butter lettuce. Add half of the scrambled eggs on top of the lettuce.

Add middle slice

Place the second toasted slice (spread side down if you spread both) on top of the eggs to make the middle layer. On top of that middle slice, spread a thin layer of the mayo-mustard if desired, then add the remaining scrambled eggs, tomato slices (2 slices), and a little extra black pepper if desired.

Finish sandwich

Top with the third toasted slice, buttered side out if you toasted both sides. Press gently to compact the sandwich. If you prefer a warm exterior, return the whole sandwich to the skillet and grill on medium-low 30–60 seconds per side, pressing lightly, until warmed through and the outside is crisp. Remove and let rest 1 minute.

Slice and serve

Using a sharp knife, cut the sandwich in half or into quarters with a clean downward motion to maintain layers. Serve immediately with the optional Béarnaise dip on the side if ordered.

Clarify flavor base

In a small bowl combine 1 tsp minced shallot, 1/2 tbsp white wine vinegar, and 1/2 tsp chopped fresh tarragon. Let sit 1–2 minutes to marry flavors.

Slowly emulsify egg yolks

Set a small heatproof bowl over gently simmering water (double-boiler), ensuring the bowl does not touch the water. Add 2 egg yolks and whisk constantly until they thicken slightly and become pale, about 2–3 minutes. Remove from heat.

Incorporate butter

Very slowly drizzle the 3 tbs hot melted butter into the yolks while whisking vigorously to create an emulsion. Start drop by drop until it begins to thicken, then a thin steady stream. If the sauce gets too thick, whisk in a few drops of warm water to adjust consistency.

Finish Béarnaise

Stir in the shallot-vinegar-tarragon mixture, 1/8 tsp salt, 1/16 tsp black pepper, and 1/4 tsp lemon juice. Taste and adjust seasoning. Keep warm but not hot (if it overheats it may separate). Serve 2 tbs per sandwich as the recommended add-on.