Championship Club Recipe

Prepare Bacon and Toast Bread

Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. While bacon cooks, lightly butter one side of each bread slice (use about 2 tablespoons total). Toast the buttered bread in a clean skillet over medium heat until golden, or use a toaster. You should have 6 toasted slices for a triple-decker club (3 slices per sandwich) or make two sandwiches using 3 slices each.

Make Spread

In a small bowl combine the mayonnaise and Dijon mustard. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper; mix until smooth. Spread the mayonnaise-mustard evenly on the unbuttered sides of all toasted bread slices.

Assemble Layers

Place one toasted slice, mayo side up, on a work surface. Top with half the turkey (about 4 oz) evenly, then half the cheddar slices (2 slices), and a light layer of shredded lettuce. Season the tomato slices lightly with a pinch of salt and pepper and arrange 3–4 tomato slices over the lettuce. Place a second toasted slice, mayo side up, on top of the tomato layer to create the middle layer.

On the center slice, layer the roast beef (about 6 oz) evenly, then the remaining cheddar slices (2 slices), and the crispy bacon strips placed evenly. Add remaining lettuce if desired. Top with the final toasted slice, mayo side down, pressing gently to compress the sandwich slightly.

Finish and Cut

Secure the sandwich with long toothpicks or sandwich picks at two opposite corners to hold layers. Using a sharp serrated knife, trim crusts if desired and cut the sandwich diagonally into quarters (or into halves for two large servings). Serve each portion with pickle slices tucked in and potato chips or fries on the side.

If using pickle slices, place one or two slices on each quarter and secure with the toothpick. Add chips or fries to the plate. Serve immediately while bacon is warm and bread remains slightly crisp.

Leftovers: wrap tightly in plastic wrap and refrigerate up to 24 hours; breads may lose crispness. For best results, assemble without tomatoes and lettuce if storing, then add fresh before serving.