📝 About This Recipe
Dating back to the exclusive social clubs of late 19th-century New York, the Club Sandwich is the undisputed king of the deli counter. This architectural marvel features three layers of toasted sourdough stacked with savory roasted turkey, crispy thick-cut bacon, and juicy hothouse tomatoes. It is a masterclass in contrasting textures—crunchy, creamy, and fresh—making it the gold standard for a satisfying lunch.
🥗 Ingredients
The Foundation
- 6 slices Sourdough or White Pullmans Bread (medium thickness)
- 2 tablespoons Unsalted Butter (softened)
Proteins
- 6 strips Thick-cut Smoked Bacon (cooked until crispy)
- 6 ounces Roasted Turkey Breast (thinly sliced)
- 4 ounces Black Forest Ham (optional, for a 'California' style twist)
The Garden
- 4 leaves Iceberg or Romaine Lettuce (washed and patted dry)
- 1 large Hothouse Tomato (sliced into 1/4 inch rounds)
- 2 pieces Pickle Spears (for serving on the side)
The Spread & Seasoning
- 1/4 cup High-quality Mayonnaise (such as Hellmann's or Duke's)
- 1 teaspoon Dijon Mustard (optional for extra tang)
- 1/2 teaspoon Kosher Salt (to season the tomatoes)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the bacon strips in a cold skillet and turn the heat to medium. Fry until the fat has rendered and the bacon is deeply browned and crispy, about 8-10 minutes. Drain on paper towels.
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2
While the bacon cooks, lightly butter both sides of all 6 bread slices. Toast them in a separate skillet or a toaster oven until golden brown and sturdy.
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3
Lay out three slices of toast in a row on a clean cutting board. This represents the components for one sandwich (repeat for the second).
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4
Spread a generous layer of mayonnaise over the top of the first slice of toast. If using Dijon, mix it into the mayo beforehand.
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5
Place a leaf of lettuce on the mayo-slathered toast, folding it to fit the dimensions of the bread perfectly.
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6
Layer two slices of tomato over the lettuce. Sprinkle the tomatoes immediately with a pinch of salt and pepper to draw out their flavor.
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7
Place the second slice of toast on top of the tomatoes. Spread more mayonnaise on the top of this middle slice.
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8
Layer the sliced turkey breast (and ham, if using) onto the middle slice, ribboning the meat to create volume rather than laying it flat.
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9
Place three strips of crispy bacon over the turkey. You may need to snap them in half to ensure they stay within the bread's border.
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10
Spread mayo on the bottom of the third and final slice of bread, then place it mayo-side down on top of the bacon to close the sandwich.
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11
Secure the sandwich by inserting four long toothpicks (frilled picks are traditional) halfway between the corners and the center on all four sides.
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12
Using a sharp serrated knife, cut the sandwich diagonally into four triangles (or two, if preferred), sawing gently to avoid crushing the bread.
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13
Arrange the triangles on a plate with the points facing upward to show off the colorful layers.
💡 Chef's Tips
Always toast your bread until it's 'sturdy'—soft bread will turn soggy from the mayo and tomato juices. Season your tomatoes directly with salt and pepper; it is the secret to a professional-tasting sandwich. Dry your lettuce thoroughly using a salad spinner or paper towels to prevent a slippery sandwich. Use long toothpicks to hold the layers in place before cutting, otherwise, the sandwich will slide apart. For a gourmet twist, use an avocado spread or a garlic aioli instead of plain mayonnaise.
🍽️ Serving Suggestions
Classic salted potato chips or golden french fries. A crisp dill pickle spear served on the side. A cold glass of iced tea with lemon or a light lager beer. A side of creamy coleslaw or a simple potato salad. For a lighter option, pair with a cup of tomato basil soup.