Triple Decker Clubhouse Recipe

Toast and prepare produce

Lightly toast all 6 slices of bread until golden but still slightly soft in the center (about 2–3 minutes per side in a skillet or 2–3 minutes in a toaster). Meanwhile, wash and pat dry lettuce leaves. Slice the tomato into 1/4-inch thick rounds and season the tomato slices lightly with 1/8 tsp salt and a pinch of pepper.

Cook bacon: In a skillet over medium heat, cook bacon strips until crispy, about 3–5 minutes per side depending on thickness. Transfer to paper towels to drain. If using pre-cooked bacon, crisp in a skillet or microwave briefly.

If cheese is cold, let it sit a few minutes so it won’t cool the sandwich too much; optionally warm turkey and ham briefly in skillet (30–60 seconds each side) if you prefer warm meat.

Prepare spreads

In a small bowl combine the mayonnaise and Dijon mustard. Spread about 1 tsp of the mayo-mustard mixture on one side of three toasted bread slices (these will be the outer slices). Spread the remaining 3 tsp on the center slice (both sides if desired) to ensure moisture between layers.

Bottom layer

Place one mayo-coated toast slice on a cutting board, spread-side up. Top with half of the turkey (about 3 oz), 1–2 lettuce leaves (torn to size), and two tomato slices. Sprinkle lightly with the remaining pinch of black pepper and a tiny pinch of salt if desired.

Middle layer

Place a second toast slice (mayo side down if you spread both sides) directly on top of the tomato layer. On top of that slice, spread remaining turkey and all of the ham (approx. 4 oz combined), add cheddar slices, then arrange the crispy bacon strips over the cheese.

Top layer

Cap the sandwich with the final toast slice (mayo side down). Gently press down to compact the layers slightly. Insert four toothpicks—one near each corner—to hold the triple-decker together.

Using a sharp serrated knife, slice the assembled sandwich diagonally into quarters or into halves, cutting through the toothpicks or removing them first and re-inserting into each quarter. Wipe the knife between cuts for clean slices.

Place each sandwich portion on a plate with a dill pickle spear and a cup of potato chips. Serve immediately while bacon is crisp and bread is still slightly warm. If making ahead, wrap tightly in plastic wrap and refrigerate up to 4 hours; re-toast briefly before serving to refresh the bread.