Club On Potato Roll Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay bacon slices in a single layer on the rack. Bake 12–16 minutes, rotating sheet once, until crisp. Transfer to a paper-towel-lined plate to drain and keep warm.

Prep produce and condiments

While the bacon cooks, wash and dry the lettuce leaves. Slice the tomato into 1/4-inch thick rounds and lightly sprinkle both sides with 1/4 tsp kosher salt and a pinch of black pepper. In a small bowl combine mayonnaise and Dijon mustard, stirring until smooth.

Warm rolls and toast cheese (optional)

Slice each potato roll horizontally. Heat a large skillet over medium heat and add 1 tablespoon unsalted butter. Place cut sides of rolls down and toast 1–2 minutes until lightly golden. Push rolls to the side of the skillet, add remaining 1 tablespoon butter and lay cheddar slices on the roll bottoms; cover skillet for 30–60 seconds just to melt cheese slightly (optional). Remove from heat.

Assemble sandwiches

Spread about 1 tablespoon of the mayonnaise-Dijon mixture on the inside of both top and bottom roll halves. On each bottom roll half, place one lettuce leaf, 2 ounces (about half) of sliced roasted turkey, 1 ounce sliced ham, one slice of cheddar (if not warmed), and two tomato slices. Top the tomato with 1–2 slices of crisp bacon (about 3 slices per sandwich). Finish with the top roll half and press gently.

Serve

Cut each sandwich in half on the diagonal if desired and secure with toothpicks. Serve immediately while warm. Leftovers: wrap tightly and refrigerate up to 2 days; reheat in a 325°F oven for 8–10 minutes to refresh the bread and bacon.