Club Recipe

Bring butter to room temperature if not already. Rinse and dry lettuce leaves. Slice the tomato into 3–4 even slices and sprinkle lightly with a pinch of salt and pepper. If bacon is not cooked, cook bacon in a skillet over medium heat until crisp, drain on paper towels and keep warm.

Mix mayonnaise and Dijon mustard in a small bowl until smooth. Taste and adjust seasoning if desired.

Lightly toast all 6 slices of bread in a toaster or oven until pale golden — you will finish toasting in a skillet for a crisp exterior, but initial toasting makes handling easier and prevents sogginess.

Lay out three slices of toasted bread for the bottom layers. Spread about 1 tablespoon of the mayo-Dijon mixture evenly over each of those three slices.

On the first mayo-coated slice, arrange 3 slices of turkey evenly, then top with a lettuce leaf. Place a second slice of bread on top (this is the middle slice). Spread about 1 tablespoon mayo on the top of the middle slice as well.

On the middle slice (on top of the mayo), place 3 slices of ham (if using) or additional turkey, then add 2–3 tomato slices. Sprinkle a small pinch of salt and 1/8 tsp black pepper over the tomato. Top with another lettuce leaf and then place the final slice of toasted bread on top, mayo side down.

Repeat the layering for the second sandwich: bottom bread + mayo, turkey, bacon (break bacon strips in half if needed so they fit), lettuce, middle bread + mayo, ham or more turkey, tomato, lettuce, top bread. Each sandwich should have three slices of bread and two filling layers.

Press each assembled sandwich gently together and insert two toothpicks diagonally (from top crust to bottom crust) to hold the layers.

Heat a large skillet or griddle over medium-low heat and add 1 tsp oil or a little extra butter. Spread remaining softened butter (about 1 tbs total) on the outside faces of each sandwich (both top and bottom crusts).

Place sandwiches in the skillet and cook 2–3 minutes per side, pressing lightly with a spatula, until bread is golden brown and crisp and the internal fillings are warmed. If the bread is browning too quickly, reduce the heat. Flip carefully and brown the other side.

Transfer sandwiches to a cutting board and let rest 1 minute. Remove toothpicks and slice each sandwich diagonally into quarters so each club yields 4 triangle halves (traditional presentation: cut into 4 triangles and serve stacked).

Arrange sandwich quarters on plates, secure with an additional toothpick if desired. Serve with pickles and potato chips or a small side salad. Adjust salt and pepper to taste and enjoy immediately.