Club On Potato Roll Recipe

Toast and crisp bacon

Preheat a skillet over medium heat. Add bacon strips and cook 3–5 minutes per side until crisp. Transfer to a paper towel-lined plate to drain. Meanwhile, split the potato rolls horizontally. Lightly butter the cut faces with softened butter. Toast the rolls, buttered side down, in the same skillet over medium-low heat or in a toaster oven until golden, about 1–2 minutes; set aside.

Slice tomato and dress lettuce

Slice the tomato into three 1/4-inch-thick slices. Rinse and dry the romaine leaves; season the tomato slices lightly with 1/8 tsp salt and a pinch of black pepper. Tear the romaine leaves to fit the roll if needed.

Make sandwich spread by combining mayonnaise and Dijon mustard in a small bowl. Spread about 1 tablespoon of the mayo-mustard mixture on the bottom half of the bottom roll, and 1 tablespoon on the cut face of the top roll (reserve the middle roll face plain or lightly spread as desired).

On the bottom roll, layer 3 oz (half) of the turkey evenly, followed by one slice of cheddar cheese. Add the middle roll (this recipe uses a 3-part club: bottom, middle, top). On the cut face of the middle roll, place the remaining 3 oz turkey or the 3 oz ham (see order preference). Arrange the tomato slices over the meat, then place the crisp bacon strips on top of the tomato. Add the romaine lettuce leaves above the bacon. Finally place the last slice of cheddar on the underside of the top roll, then close the sandwich.

Press the sandwich lightly to compress layers. If desired, insert toothpicks through both ends to hold the three layers together. Cut the sandwich in half diagonally for serving.

Arrange the sandwich halves on a plate with pickle spears and chips or fries. Serve immediately while the bacon is warm and the rolls are toasted.