Tmp Club Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Place bacon strips on a wire rack set over a rimmed baking sheet lined with foil. Bake 12–16 minutes until crisp to your liking. Remove from oven and transfer bacon to a paper towel–lined plate to drain and keep warm.

Toast bread and butter

While bacon is baking, butter one side of each bread slice with the softened butter (about 2 tbs total). Toast the buttered slices on a hot skillet or in a sandwich press until golden and crisp, about 2–3 minutes per side, or use a toaster and then pan-sear lightly for color. Set toasted slices aside, buttered side outward.

Make mayo-mustard spread

In a small bowl combine mayonnaise (6 tbs) and Dijon mustard (1 tbs). Stir until smooth. Spread about 1 tbs of the mayo-mustard mixture evenly on the non-buttered side of 4 toasted bread slices (these will be the interior faces). Reserve the remaining mixture to add to the top slice if desired.

Assemble first layer

On two of the mayo-coated slices, layer the turkey (about 4 oz per layer), then place 1 slice of cheddar cheese on each. Season the tomato slices lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper and arrange 3–4 tomato slices over the cheese. Add 2 romaine leaves on top of the tomato to keep bread from getting soggy.

Assemble second layer

Place the remaining two mayo-coated slices on top of the first assembled layers (mayo side down) to create a double-decker. On the top of that center layer, spread a little of the reserved mayo-mustard if desired, then layer ham (3 oz per layer), two bacon strips per sandwich quarter, and another slice of cheddar if using. Add remaining romaine leaves as the top green layer.

Finish sandwich and cut

Top with the remaining toasted bread slices, buttered side out. Press down gently to tighten the sandwich. Insert 3 toothpicks evenly to hold the layers. Using a sharp serrated knife, cut each assembled triple-decker sandwich into quarters or halves (for 6 slices of bread this yields two club sandwiches).

Season and serve

Transfer sandwich portions to plates. If desired, spread a little of the remaining mayo-mustard on the exterior top for extra flavor. Serve immediately with dill pickle spears and potato chips on the side.

Arrange 1 dill pickle spear and about 3 oz potato chips alongside each sandwich quarter. If serving later, wrap sandwiches tightly in plastic wrap to keep layers firm; refrigerate up to 8 hours (best eaten within a few hours to keep bread from becoming soggy).