Old Town Spring Club Sandwich Recipe

Make chipotle mayo

In a small bowl combine mayonnaise, minced chipotle peppers, lime juice, honey, smoked paprika, garlic powder, salt, and black pepper. Whisk until smooth and taste; adjust heat with more chipotle or sweetness with more honey if desired. Refrigerate at least 15 minutes to meld flavors.

Prepare produce and proteins

Wash and thoroughly dry lettuce leaves. Slice tomato into 1/4-inch rounds and season lightly with a pinch of salt and pepper. If bacon is not cooked, cook bacon in a skillet over medium heat until crisp, 8–10 minutes, turning occasionally; transfer to paper towels to drain. If using pre-cooked bacon, reheat briefly in a skillet or oven until warm and crisp.

Toast Texas toast

Heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon of softened butter on one side of each Texas toast slice. Place buttered side down on the skillet and cook until golden brown, 2–3 minutes. Butter the top side and flip, toasting the second side another 2–3 minutes until both sides are golden and edges are crisp. Repeat for all slices (work in batches if needed).

Assemble sandwiches

Lay out four bottom slices of toasted Texas toast (buttered side down). Spread about 1 tablespoon of chipotle mayo on each bottom slice. Start with 2 oz sliced turkey on each, then layer 1 slice Swiss cheese, followed by 1.5 oz deli ham, then a slice of cheddar cheese. Add 1–2 crisp bacon slices per sandwich, then place a lettuce leaf and 2–3 tomato slices on top. Spread 1 tablespoon chipotle mayo on each top slice of toast and place on top, mayo side down.

Finish and serve

If you prefer the cheeses warmed/melted, return assembled open-faced halves briefly to the skillet or under a broiler (about 30–60 seconds) until cheese softens — watch carefully to avoid burning. Press sandwiches lightly, cut each sandwich diagonally into halves, and serve immediately with extra chipotle mayo on the side if desired.