Club Sandwich Recipe

Cook bacon

Preheat a skillet over medium heat. Lay the 8 slices of Applewood smoked bacon in an even layer and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. Keep skillet for toasting bread if desired.

Toast sourdough

Spread the softened butter thinly on one side of each of the 6 sourdough slices. Heat a clean skillet or griddle over medium heat (or use the bacon skillet and drain excess fat). Place bread butter-side-down and toast until golden and crisp, about 2–3 minutes per side. Remove and set aside. You should have 6 golden slices.

Slice tomato

Wash the tomato and slice into 6 even slices (about 1/4-inch thick). Pat slices dry with paper towel to prevent sogginess.

Mix spread

In a small bowl combine 6 tablespoons mayonnaise and 2 teaspoons Dijon mustard. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; stir until smooth. Reserve remaining salt and pepper for tomato seasoning.

Lay out 3 slices of toasted sourdough as the bottom layers for three sandwiches (two toasted slices will be used per sandwich plus a middle slice). On each bottom slice, spread about 1 tablespoon of the mayo-mustard mixture evenly.

Top each mayo-coated slice with 4 ounces (about 1/3 of the turkey portion per sandwich) of thinly sliced roasted turkey, then 2 slices of cheddar cheese, and 2 slices of crisp bacon. Place a second slice of toasted sourdough on top of each stack as the middle layer.

On the middle slices, spread another tablespoon of the mayo-mustard mixture, then top with approximately 2.7 ounces (about 1/3 of ham portion per sandwich) of ham (roughly 2–3 slices), 2–3 leaves of lettuce, and two tomato slices. Lightly sprinkle remaining 1/2 teaspoon kosher salt and 1/2 teaspoon pepper over tomato slices.

Finish each sandwich by placing the final toasted sourdough slice on top, buttered side out if any butter remains.

Press down gently, then insert two toothpicks or one sandwich pick through each sandwich to secure the three layers.

Cut each sandwich diagonally into quarters (two cuts) so each sandwich yields 4 triangular quarters. Arrange 4 quarters on a plate with a pickle spear or a handful of chips. Serve immediately while bread is warm and bacon is crisp.