Classic Club Recipe

Sandwich

1. 1

   Prepare produce and cheese

   Slice the tomato into 1/4-inch rounds (about 3–4 slices). Thinly slice the onion into rings and separate. Rinse and pat dry the lettuce leaves. If the provolone is not pre-sliced, slice into 3 even pieces to match the bread slices. Lightly season the tomato slices with 1/8 tsp salt and a small pinch of black pepper.

2. 2

   Cook bacon

   In a skillet over medium heat, cook the bacon in a single layer until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel–lined plate to drain. Alternatively, bake on a rimmed sheet at 400°F (200°C) for 12–16 minutes until crisp. Reserve 6 slices.

3. 3

   Warm turkey and ham (optional)

   If you prefer the turkey and prosciuttini slightly warm, heat them briefly: place turkey and ham in a skillet for 1–2 minutes per side over low heat until warmed but not dried, or microwave on medium for 20–30 seconds covered. Remove and keep warm.

4. 4

   Toast bread (optional)

   If toasting, lightly butter one side of each bread slice. Heat a clean skillet over medium heat and toast buttered-side down until golden, 1–2 minutes per side, or use a toaster until lightly golden. Use 3 slices for the bottom, middle (for a double-decker), and top of the club.

5. 5

   Assemble first layer

   Place one slice of bread (toasted side up) on a work surface. Spread about 1 tablespoon mayonnaise evenly over this slice. Layer half the turkey (about 4 oz) in an even layer, then 2 slices of bacon (overlapping), and one slice of provolone. Add a little lettuce (1 leaf) and one or two tomato slices. Season tomato lightly with remaining pinch of salt and pepper.

6. 6

   Add middle bread and second layer

   Top the first layer with the second slice of bread (mayonnaise side down if you prefer; you can spread 1 tablespoon mayo on the top of the middle slice as well). On this middle slice, spread 1 tablespoon mayonnaise on the exposed top side. Layer the remaining ham (4 oz prosciuttini) and remaining turkey (about 4 oz), then the remaining 2 slices of bacon and last provolone slice. Add remaining lettuce and a few onion rings (use as much onion as desired).

7. 7

   Finish sandwich

   Top with the final slice of bread (spread remaining 1 tablespoon mayonnaise on its underside first). Press the sandwich gently to compact layers. Secure the sandwich with two toothpicks or sandwich picks, placing them diagonally about 1–2 inches from each corner.

8. 8

   Slice and serve

   Using a sharp serrated knife, cut the sandwich diagonally into quarters (cut through both toothpicks). Arrange on a plate and serve immediately. Optional: serve with pickles, potato chips, or fries.