Club Sandwich Recipe

Cook bacon

Place bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain. When cool, if necessary, trim to sandwich length.

Slice tomato and chill lettuce

Wash and pat dry the lettuce leaves. Slice the tomato into 1/4-inch (6 mm) thick rounds. Lightly season tomato slices on both sides with half of the kosher salt and a pinch of black pepper.

Bring deli meats to room temperature

Remove turkey and ham from the refrigerator about 10 minutes before assembling so they are not too cold in the sandwich (this improves flavor).

Lightly butter one side of all 9 bread slices with the softened butter. Toast the buttered side in a skillet or under a broiler until golden and crisp, about 1–2 minutes per side in skillet or 45–60 seconds per side under broiler. Arrange toasted slices buttered-side down.

In a small bowl, combine mayonnaise with Dijon mustard (if using) and the remaining pinch of salt and pepper; mix until smooth. Spread about 1 tablespoon of the mayonnaise mixture on the unbuttered side of each toast slice that will be an exterior face of each sandwich layer (you will use roughly 3 tbs per sandwich face).

Bottom layer

Place 3 toasted bread slices in front of you. On the first slice, mayo-side up, arrange 2 oz (about half) of turkey in an even layer. Top with 2 leaves of lettuce. Spread a thin layer of mayonnaise on the second slice of toast and place it mayo-side down atop the first layer to create the first double-deck stack.

Middle layer

On the second (middle) slice now facing up, spread a little mayonnaise. Layer 3 strips of bacon (or 2 thick-cut), then 1–2 slices of ham (about 3 oz total distributed across sandwiches), and one slice of cheddar if using. Add 2 tomato slices. Season tomato lightly with remaining salt and pepper. Place the third toasted slice, mayo-side down, to complete the double-decker stack.

Finish and secure

Gently press the sandwich stack to compress slightly. Using a sharp knife, cut the stack diagonally into four triangles. Secure each triangular quarter with a toothpick through the center if desired.

Arrange three sandwich quarters per serving on a plate, add a pickle spear and about 2 oz of potato chips at the side. Serve immediately while toast is crisp and bacon warm. If making ahead, do not cut until just before serving and keep wrapped tightly to avoid sogginess.