Clubhouse Recipe

Prep bacon and toast bread

Cook the bacon: place bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a plate lined with paper towels to drain. Meanwhile, lightly butter three slices of bread on one side (about 1/3 tbs each). Toast the three buttered slices in a skillet over medium heat, buttered side down, until golden, 1–2 minutes; flip and toast the other side 1–2 minutes. Set toasted slices aside. If you prefer oven method: bake bacon at 400°F (200°C) for 12–18 minutes and toast bread under broiler 1–2 minutes per side while watching closely.

Prepare spread and vegetables

In a small bowl mix mayonnaise and Dijon mustard until smooth. Slice the tomato into 3 even rounds (about 1/4-inch each). Season tomato slices lightly with 1/8 tsp kosher salt and a pinch of black pepper. Tear or trim lettuce leaves to sandwich-friendly size and pat dry.

Assemble clubhouse (layered triple-decker)

Place one toasted bread slice on a clean work surface, toasted side up. Spread about 1 tbs of the mayo-mustard mixture evenly over the toast. Top with 4 slices roasted turkey, then 1 slice cheese. Place a second toasted bread slice on top (toasted side up); spread 1 tbs of mayo-mustard on this slice. Arrange 4 slices ham over the spread, then add the tomato rounds and 2 lettuce leaves. Top with the third toasted bread slice, spread remaining 1 tbs mayo-mustard on the top side if desired. Using a long serrated knife, cut the stacked sandwich into two triangles (slice diagonally). Secure each half with a toothpick if desired.

Finish and serve

Insert 2 bacon strips into each sandwich half (either inside between layers or across tops). If you placed bacon on top, you can remove the toothpick and reinsert to hold bacon. Serve immediately with pickles or potato chips. Makes 1 large triple-decker sandwich serving 1, or cut into halves to serve 2 smaller portions.