The Club Recipe

Cook bacon

Place bacon slices in a single layer in a cold skillet. Turn heat to medium and cook, turning occasionally, until edges are browned and bacon is crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain and cool. Reserve.

Toast bread

Butter one side of each of the six bread slices with the softened butter (about 1 tbs per two slices). In a large skillet or griddle over medium heat, toast buttered side down until golden brown, 2–3 minutes. Alternatively, use a toaster and butter after toasting. Transfer toasted slices to a cutting board, buttered sides down.

Mix spread

In a small bowl combine mayonnaise and Dijon mustard. Season with 1/8 tsp kosher salt and a pinch of black pepper. Stir until smooth.

Season tomato

Lightly sprinkle the thin tomato slices with the remaining 3/8 tsp kosher salt and a light dusting of freshly ground black pepper. Let sit for 1–2 minutes so juices bloom, then blot excess moisture with a paper towel.

Lay three toasted bread slices buttered-side down on the cutting board. Spread about half of the mayo-mustard mixture evenly over each slice (approximately 1 tbs per slice).

On the first slice, layer half of the sliced chicken/turkey (about 4 oz), then one slice of cheese. Top with the second slice of toasted bread, buttered-side down, and spread about 1 tbs of the mayo-mustard on that middle slice.

On the middle slice, arrange the crisp bacon evenly (3 slices), then place the seasoned tomato slices on top of the bacon. Add the lettuce leaves over the tomato. Place the final toasted slice on top, mayo-side down, pressing gently to compact the stack slightly.

Insert long sandwich picks or toothpicks through the stack at two points to hold layers in place. Using a sharp serrated knife, trim the crusts if desired and slice the sandwich diagonally into quarters to create classic club triangles.

If serving immediately, halve each quarter on a slight diagonal so each plate gets two triangular halves stacked and secured with a pick. Serve with pickle spears and potato chips on the side.

Taste and adjust: if the sandwich seems dry, add a little extra mayonnaise to individual layers. For a warm variation, after assembling, wrap sandwich in foil and heat in a 350°F (175°C) oven for 5–7 minutes to warm the meat and meld the cheese slightly.