The Club Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack. Bake 12–18 minutes, rotating the sheet once, until bacon is crisped to your liking. Remove and transfer bacon to a paper-towel–lined plate to drain. Reserve oven for toasting bread if desired.

While bacon cooks, wash and dry lettuce leaves thoroughly. Core the tomato and slice into 1/4-inch thick rounds. Stack and separate cheese, ham, and turkey slices so they are ready to assemble.

Make the dressing

In a small bowl, combine mayonnaise, Dijon mustard, whole-grain mustard, honey, Creole or spicy brown mustard, apple cider vinegar, hot sauce (if using), smoked paprika, kosher salt, and black pepper.

Whisk until smooth and well combined. Taste and adjust: add more honey for sweetness, more hot sauce or Creole mustard for heat, or a pinch more vinegar if it needs brightness. Transfer to a small serving bowl or spread container.

If toasting the sandwich: lightly butter one side of each bread slice. Place buttered-side down on a hot skillet or griddle over medium heat (or return to the 400°F oven for 4–6 minutes). Toast until golden and crisp. If not toasting, use bread as-is.

Lay out three slices of wheatberry bread for the bottom layers. Spread a generous tablespoon (about 1 tbs) of creole honey mustard on each bottom slice. Reserve remaining mustard for the top slices or for serving.

On each bottom slice, layer 2 slices of chisesi ham, then 2 slices of roasted turkey, and 1 slice of baby Swiss cheese. Add 2 lettuce leaves and 2 tomato slices on top of the meat and cheese. Top with 2–3 slices of crisp applewood smoked bacon.

Place the second bread slice (middle layer) over the first stacked set. Spread about 1 tbs of creole honey mustard on the top of that slice. Repeat another layer of meats, cheese, lettuce, tomato, and bacon as above using the remaining ham, turkey, and cheese. Finish with the final slice of bread, spread-side down, or spread mustard on the very top slice if you like.

Press sandwich gently to compact. Using a sharp knife, cut sandwich into halves or quarters (club-style, typically cut into quarters and secured with toothpicks).

Arrange sandwich pieces on a platter. Serve immediately while bacon is warm and bread is crisp. Offer extra creole honey mustard on the side. Suggested accompaniments: dill pickles, kettle chips, or a simple green salad.