Clubhouse Sandwich Recipe

Prepare bacon

In a skillet over medium heat, cook bacon strips until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain. Reserve 1 tsp bacon fat in skillet if desired for warming turkey.

Toast bread

Lightly butter one side of each bread slice with the softened butter. Toast bread slices in a clean skillet or toaster (buttered side down if using skillet) until golden and crisp, about 2–3 minutes per side in skillet or 2 minutes in toaster. Keep toasted slices warm.

Slice tomato

Thinly slice the tomato into 6 even slices. Lightly season the tomato slices with half of the salt and a pinch of black pepper.

Assemble spread

Mix the mayonnaise with the remaining pinch of black pepper. Spread about 1 tsp mayonnaise on the unbuttered side of each toasted bread slice (6 tsp total).

Build the triple-decker

Place one toasted slice (mayo side up) on a work surface. Layer 3 slices turkey, 1 lettuce leaf (tear if too large), and 2 tomato slices. Top with a second toasted slice (mayo side down to the turkey). On that middle slice, spread 1 tsp mayo, then add 3 bacon strips and another lettuce leaf. Place the final toasted slice (mayo side down) on top. Press gently to compact.

Finish and serve

Secure the sandwich with two sandwich picks (one on each half, if cutting) and cut the sandwich into halves or quarters on a diagonal. Serve immediately alongside the fries.

Prepare potatoes

Peel (optional) and cut the potatoes into 1/3–1/2 inch sticks for classic fries. Rinse the cut potatoes under cold water until water runs clear to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil

In a deep pot or fryer, heat the vegetable oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until oil shimmers and a small piece of potato sizzles gently.

First fry (blanch)

Fry the dry potato sticks in batches (do not overcrowd) for 3–4 minutes until they are just tender but not browned. Remove with a slotted spoon to a tray lined with paper towels and let rest for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a paper towel–lined tray and immediately season with kosher salt and freshly ground black pepper to taste.

Plate

Pile fries on the plate next to the cut clubhouse sandwich and serve hot.