Squatters Club Sandwich Recipe

Make apricot honey mustard

In a small bowl, combine the apricot preserves, Dijon mustard, and honey. Stir until smooth and slightly runny. If the preserves are thick, microwave for 10 seconds to loosen, then stir. Taste and adjust: add a pinch of salt if needed.

In a separate small bowl or ramekin, portion the mayonnaise. If you prefer a thinner mayo, whisk in 1/2 teaspoon water.

Slice the tomato into 3 even slices. Lay them on a paper towel and sprinkle with a pinch (about 1/8 tsp) of salt and 1/8 tsp black pepper; let sit for 2 minutes to draw out excess moisture.

Separate and wash lettuce leaves; pat dry with paper towels or spin in a salad spinner.

If bacon is not already cooked, cook 3 slices until crisp in a skillet over medium heat (about 6–8 minutes), turning occasionally. Transfer to paper towel to drain. If pre-cooked, warm briefly in microwave or skillet if desired.

Lay two slices of sprouted wheat bread flat on a cutting board. Spread the mayonnaise evenly over one slice (about 1 tablespoon).

Spread the apricot honey mustard mixture evenly over the other slice of bread (all of the apricot mustard).

On the mayo-coated slice, layer the roasted turkey evenly (4 oz), then place the Monterey Jack slice directly on the turkey.

On top of the Jack cheese, add the cheddar slice, followed by the cooked bacon strips (3 slices) arranged so they cover most of the sandwich surface.

Add the tomato slices on top of the bacon, then the red onion slices (4 thin rings) and finally the lettuce leaves. Press gently to compact the sandwich.

Close the sandwich with the apricot mustard–coated slice of bread, mustard side down.

For a warm, lightly toasted sandwich: heat a skillet or griddle over medium-low. Spread the optional 1 teaspoon butter on the outside of each bread slice. Place sandwich in skillet, press gently with a spatula, and cook 2–3 minutes per side until bread is golden and cheese begins to melt. Rotate and press as needed to ensure even browning.

Transfer sandwich to a cutting board. Let rest 1 minute, then cut in half on the diagonal. Serve immediately.

Suggested accompaniments: kettle chips, pickle spear, or a small green salad.