Classic Club Recipe

Toast bread

Arrange 6 slices of bread and toast them until golden-brown and crisp. Set aside on a plate.

Cook bacon

In a skillet over medium heat, cook 6 slices of hickory-smoked, honey-cured bacon until crisp (about 6–8 minutes), turning occasionally. Transfer to a paper towel-lined plate to drain.

Slice produce and season

Slice the tomato into 6 even slices. Separate and dry 6 lettuce leaves. Thinly slice onion into rings and separate 4 rings. Lightly season the tomato slices with 1/2 tsp kosher salt and 1 tsp black pepper.

Lay out the 6 toasted bread slices in pairs to make three sandwiches. Spread 1 tablespoon of mayonnaise evenly on one side of each slice (6 tbs total).

For each sandwich bottom layer: place 2–3 oz (about one-third of total) slow-roasted turkey evenly over the mayo on the bottom slice. Top the turkey with one slice of provolone cheese.

Add middle bread layer: place a second toasted slice, mayo-side up, directly on top of the cheese. On that middle slice spread another tablespoon of mayo if desired. Layer 1–1.5 oz prosciuttini peppered ham (about one-third of total) across the slice, then add 2 slices of cooked bacon, and 1–2 tomato slices (one per sandwich).

Top layer: place the final toasted slice on top, mayo-side down. Add lettuce leaf(s) under the top bread if you prefer inside the sandwich rather than between layers. If assembling as a double-decker club, ensure the structure is turkey+cheese on first level, ham+bacon+tomato on second level, with lettuce toward the top for crunch.

Cut and secure: using a sharp knife, cut each sandwich diagonally into two triangles (or into thirds). Secure each half with a toothpick or skewer to hold the layers together.

Plate the sandwiches and serve immediately with optional sides such as potato chips, pickle spears, or a small green salad.