Club Recipe

Prepare bacon

Cook 3 strips of bacon in a skillet over medium heat until crisp, turning occasionally (about 8–10 minutes). Transfer to a paper towel–lined plate to drain and keep warm.

Toast bread (optional)

If toasting, spread softened butter lightly on one side of each sourdough slice. Heat a clean skillet over medium heat and toast bread butter-side-down until golden, 1–2 minutes per side for each slice. Alternatively, use a toaster or oven broiler — watch closely to avoid burning.

Assemble protein layers

Place one slice of sourdough on your work surface (toasted side down if toasted). Layer 2 oz (about half) of turkey evenly across the bread, then add one slice of cheese (if using). Place second slice of sourdough on top (this will be the middle slice). On that middle slice, layer 2 oz ham evenly, then the remaining turkey. Top with the remaining cheese slice if using.

Add vegetables and bacon

On the top slice of sourdough (third slice), spread mayo (see Mayo section) and place the lettuce leaves so they lie flat. Arrange 4 tomato slices evenly on top of the lettuce and season tomatoes lightly with salt (about 1/4 tsp) and a pinch of black pepper. Break or fold the crispy bacon strips and lay them across the tomato layer.

Finalize sandwich

Carefully join the stacked pieces: place the top slice (with lettuce, tomato and bacon) onto the stacked meats so the mayo side touches the bacon. Press gently to compress the sandwich. Insert two or three toothpicks diagonally through the sandwich to hold layers if desired. Using a sharp knife, cut the sandwich diagonally into two triangles or into halves as preferred.

Make the mayo spread by stirring 3 tablespoons mayonnaise with 1 teaspoon Dijon mustard until smooth. Taste and adjust — add more mustard for tang or a pinch of salt if needed.

Spread about 1 tablespoon of the mayo mixture on the inner side of the top slice (and another tablespoon on the inner side of the bottom slice if you like extra creaminess). Reserve remaining mayo for the side dipping bowl if serving.

Serve the sandwich immediately with pickle slices or a pickle spear on the side. If packing for later, wrap tightly in parchment and refrigerate up to 24 hours; keep mayonnaise chilled separately if possible.