Cowboy Club Sandwich Recipe

Cook bacon

Arrange 6 thick-cut bacon strips in a cold skillet without overlapping. Cook over medium heat, turning occasionally, until evenly browned and crisp, about 10–12 minutes. Transfer to a paper towel–lined plate to drain. Keep warm or reheat briefly before assembly if needed.

Slice apple and tomato

Core and thinly slice 1 medium apple (leave the skin on for texture). Core and thinly slice 1 medium tomato. Pat tomato slices dry with paper towel to avoid sogginess.

Wash and dry 3 lettuce leaves; set aside.

In a small bowl combine 6 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon honey (optional), 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and uniform. Taste and adjust seasoning — add more honey if you want to mellow the habanero cheddar heat or more vinegar for brightness.

Lay out 6 slices of bread. Spread a thin layer of the prepared mayo-mustard spread on one side of each slice.

On three slices (these will be bottom slices), layer as follows: about one-third of the turkey (approx. 3.3 oz per sandwich), then two slices of habanero cheddar (approx. 1.3 oz cheese per sandwich), then two strips of cooked bacon, then a few apple slices (3–4 thin slices), then a tomato slice or two, and a lettuce leaf. Sprinkle a light pinch (about 1/8 tsp) of salt and a grind of pepper over tomato and apple if desired.

Top each stacked sandwich with the remaining 3 bread slices, spread-side down, to create three sandwiches (club-style double-deck is optional: if you prefer a triple-decker, use two sandwich layers with an extra slice in the middle).

Heat a large skillet or griddle over medium-low. Lightly butter the outside of each sandwich with the softened unsalted butter (about 2/3 tablespoon per sandwich). Place sandwiches in the skillet and toast 3–4 minutes per side, pressing gently with a spatula or a second pan, until bread is golden brown and cheese begins to melt. If the outside browns too quickly, lower heat and cover loosely to help cheese melt without burning.

Transfer sandwiches to a cutting board and let rest 1 minute. If making a triple-decker club, insert toothpicks and cut each sandwich into halves or quarters on the diagonal. Serve immediately.