Club Sandwich Recipe

Cook bacon

Cook the bacon strips until crisp. Use a skillet over medium heat (about 8–10 minutes), turning occasionally, or bake on a rimmed sheet at 400°F (200°C) for 12–15 minutes. Transfer to paper towels to drain and keep warm.

Toast bread

Lightly butter one side of each bread slice with the softened butter. Toast the bread, buttered side down, in a skillet over medium heat or in a toaster until golden and lightly crisp (about 1–2 minutes per side in a skillet or 2–3 minutes in a toaster). Keep toasts warm on a plate.

If using leftover or cold cooked turkey and ham, let them come to room temperature for a few minutes; if starting with deli slices, they're ready to assemble.

Slice the tomato into 1/4-inch (6 mm) thick slices. Lightly salt and pepper the tomato slices (use about half of the salt and pepper here).

Wash and dry the lettuce leaves, then pat with paper towels to remove excess moisture.

Spread 2 tsp mayonnaise on the unbuttered side of two of the toasted bread slices (these will be the top and bottom). Spread the remaining 2 tsp mayonnaise on one face of the middle slice of toast (the center layer).

Place one toasted slice (mayonnaise side up) on your work surface as the base. Layer 3 slices of turkey evenly over the bread.

Place the middle slice of toast (mayo side down on the turkey, mayo side up on the top) on top of the turkey to create a double-decker. On the exposed mayo side of the middle slice, layer 3 slices of ham and 1 slice of cheese.

Top the ham and cheese with the crisp bacon strips (arrange evenly). Then place the tomato slices and lettuce leaves on top of the bacon. Lightly sprinkle the remaining salt and pepper over the tomato and lettuce.

Finish by placing the final slice of toasted bread (mayo side down) on top to complete the club sandwich.

Using a sharp knife, cut the sandwich diagonally into quarters so you have four triangular sections. Insert a toothpick or cocktail pick through each quarter to secure the layers.

Arrange the four sandwich quarters on a plate with pickle spears at the side. Serve immediately while warm and crisp.