Club Sandwich Recipe

Toast bread

Lightly butter one side of each bread slice (use the room-temperature butter). Toast the 6 slices in a skillet over medium heat or in a toaster oven until golden and just crisp on the buttered side, about 2–3 minutes per side in skillet or 4–5 minutes total in toaster. Set toasted slices aside, buttered-side up.

Cook bacon (if not pre-cooked)

If bacon is raw, cook 6 strips in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to paper towels to drain. If using pre-cooked bacon, crisp briefly in a hot skillet for 1–2 minutes per side.

Prepare tomato and lettuce

Wash and dry lettuce leaves. Slice the tomato into 1/4-inch (6 mm) thick rounds. Sprinkle tomato slices lightly with 1/4 tsp salt and 1/8 tsp black pepper to season.

Mix spread

In a small bowl combine 6 tablespoons mayonnaise with 1 teaspoon Dijon mustard, the remaining 3/4 tsp salt, and 3/8 tsp black pepper (or simply use remaining pepper to taste). Stir until smooth.

Place one slice of toasted bread, buttered side down, on a cutting board. Spread about 2 tablespoons of the mayo-mustard mixture evenly over that slice.

Top the spread with one third of the sliced turkey (about 2.7 oz), then two strips of bacon, and two lettuce leaves. Add a second slice of toasted bread on top, buttered side up.

Spread about 2 tablespoons of the mayo mixture on the top of the middle slice of bread (buttered side). Layer the remaining turkey (another ~2.7 oz), remaining bacon strips, tomato slices, and remaining lettuce leaves.

Finish with the last toasted bread slice, buttered side up. Press the sandwich gently to compress layers.

Cut and serve

Using a sharp knife, cut the sandwich into quarters by slicing diagonally twice to make four triangular quarters. Insert toothpicks through each quarter if desired to hold layers. Serve immediately.