Buff Club Recipe

Cook bacon

Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until deep golden and crisp, about 8–12 minutes depending on thickness. Transfer to a paper towel-lined plate to drain. When cool, keep 6 crisp strips whole.

Slice tomato and season

While bacon cooks, slice the tomato into 1/4-inch (6 mm) thick rounds. Lay slices on a plate, sprinkle both sides very lightly with about 1/4 teaspoon of the salt and a pinch of the black pepper. Set aside.

Prepare lettuce

Wash and thoroughly dry 4 large lettuce leaves. Tear or trim any large stems so leaves are uniform and will fit the bread slices.

Warm breads (optional)

If you prefer a lightly toasted sandwich, spread the softened butter thinly on one side of each bread slice. Heat a clean skillet or griddle over medium and toast buttered sides until golden, about 1–2 minutes per side. Remove and cool slightly.

Make spread

In a small bowl combine the mayonnaise and Dijon mustard. Stir until smooth. Taste and add the remaining 1/4 teaspoon salt and the remaining pinch of pepper if desired.

First layer

Place one slice of bread on your work surface, spread about 1 tablespoon of the mayo-mustard mixture evenly over the top. Arrange half of the smoked turkey (about 3 oz) in an even layer over the bread, followed by two crisp bacon strips placed side-by-side. Add one lettuce leaf on top of the bacon.

Second layer

Take the second slice of bread, spread about 1 tablespoon of the mayo-mustard on one side, and place it spread-side down on top of the first layer to create a double-decker. On the top of that middle bread slice (the exposed top), spread about 1 tablespoon of mayo-mustard. Layer the ham evenly (about 4 oz), then place two more bacon strips, another lettuce leaf, and two tomato slices on top of the ham.

Top layer

Place the third slice of bread, spread-side down with the remaining mayo-mustard, forming the top of the triple stack. On the very top of the sandwich you may add the remaining roast beef (4 oz) under the top bread before sealing if you prefer meat both under and just above the bread; otherwise place roast beef within the middle layer before adding bread. Add remaining lettuce leaf between the roast beef and top bread if desired.

Finish and slice

Press the sandwich gently to compact slightly. Using a sharp knife, cut the sandwich diagonally into two triangles (or into three stacked segments if preferred). Secure each half with a toothpick if needed to hold layers. Serve immediately, with chips or a pickle if desired.