Club Sandwich Recipe

Cook bacon

Arrange bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain. Keep warm or let cool slightly.

Toast bread

Lightly butter one side of each bread slice. Toast bread buttered-side down in a clean skillet over medium heat (or use a toaster until golden). You need 6 toasted slices. Keep warm on a rack or plate.

Prepare tomato and lettuce

Wash and dry lettuce leaves. Slice tomato into 1/4-inch rounds. Pat tomato slices dry with paper towel to avoid sogginess.

Stack meats and cheese

If using cheese, place a slice on the first toasted bread slice. Layer 3 slices turkey on one slice; on the next toasted slice layer 2 slices ham (fold if needed).

In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, chopped parsley (if using), salt, and black pepper. Stir until smooth and taste; adjust seasoning. This is your club mayo.

Spread about 1/2 tablespoon of club mayo on the un-toasted side of three toasted bread slices (the sides that will contact the fillings). Reserve remaining mayo for serving.

On the first mayo-spread slice, place the turkey (and cheese if using). Top with a lettuce leaf and a tomato slice. Place a second toasted slice mayo-side down on top to form the middle layer.

On top of the middle slice, spread a little mayo, then arrange the ham and bacon. Add another lettuce leaf. Top with the final toasted slice mayo-side down.

Use toothpicks to secure each sandwich corner (insert 2 toothpicks per sandwich if cutting into quarters). With a sharp knife, cut each sandwich diagonally into two triangles (or into quarters) so you have the classic club presentation.

Serve immediately with any remaining club mayo on the side, and optional sides like fries, chips, or a pickle.