📝 About This Recipe
A true icon of American hotel dining, the Club Sandwich is a masterclass in architectural assembly and balanced textures. This recipe features three layers of golden toasted sourdough, crisp smoky bacon, succulent roasted turkey, and juicy vine-ripened tomatoes. It is the perfect marriage of crunch and creaminess, held together by tradition and a few well-placed toothpicks.
🥗 Ingredients
The Foundation
- 6 slices White Sourdough or Pullman Bread (thick-cut for structural integrity)
- 2 tablespoons Unsalted Butter (softened, for toasting)
Proteins and Fillings
- 6 ounces Roasted Turkey Breast (thinly sliced, high quality)
- 6 strips Smoked Streaky Bacon (cooked until very crispy)
- 1 large Beefsteak Tomato (sliced into 1/4 inch rounds)
- 2 large leaves Iceberg Lettuce (washed, dried, and shredded or torn)
- 2 slices Sharp Cheddar Cheese (optional, for added richness)
The Spread and Seasoning
- 1/4 cup Mayonnaise (full-fat for the best flavor)
- 1 teaspoon Dijon Mustard (optional, for a subtle tang)
- 1 pinch Sea Salt (to season the tomatoes)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by cooking your bacon strips in a cold skillet over medium heat, flipping occasionally until they are deeply golden and very crispy. Drain on paper towels and set aside.
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2
Lightly butter both sides of your 6 slices of bread. Toast them in a pan or under a broiler until they are a beautiful golden brown on both sides.
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3
In a small bowl, whisk together the mayonnaise and Dijon mustard (if using) until smooth.
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4
Lay out three slices of toast in a row for the first sandwich. Spread a generous layer of the mayo mixture on the top of the first slice, both sides of the middle slice, and the bottom of the top slice.
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5
On the bottom slice of toast, place a layer of crisp lettuce. This acts as a moisture barrier for the bread.
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6
Layer two slices of tomato over the lettuce and season them immediately with a pinch of sea salt and cracked black pepper.
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7
Place three strips of crispy bacon over the tomatoes, breaking them in half if necessary to fit the bread perfectly.
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8
Place the middle slice of toast (mayo-side down) over the bacon. Now, spread more mayo on the upward-facing side of this middle slice.
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9
Layer the sliced roasted turkey breast generously over the middle slice, followed by a slice of cheddar cheese if you desire.
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10
Add another small handful of lettuce over the turkey to provide more crunch and height.
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11
Top the sandwich with the final slice of toast, mayo-side down. Press down gently with the palm of your hand to set the layers.
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12
Secure the sandwich by inserting four long toothpicks (frilled ones are traditional) into the center of each of the four triangles you will soon cut.
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13
Using a sharp serrated knife, cut the sandwich diagonally into four triangles, ensuring you cut through all layers cleanly.
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14
Repeat the assembly process for the second sandwich.
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15
Arrange the triangles on a plate with the points facing upward to show off the beautiful internal layers.
💡 Chef's Tips
Always use a serrated knife to cut the sandwich; a straight blade will squish the bread and ruin the layers. Season your tomatoes directly with salt and pepper to significantly elevate the overall flavor profile. To prevent a soggy sandwich, ensure your lettuce is completely dry before assembly. If you want an extra-luxurious version, use a rotisserie chicken instead of deli turkey. For the best structural integrity, don't skimp on the toothpicks—they are the only thing keeping the 'club' together.
🍽️ Serving Suggestions
Serve with a side of extra-crunchy potato chips or classic French fries. A crisp dill pickle spear on the side is the traditional and necessary palate cleanser. Pair with a cold glass of iced tea with lemon or a light pilsner beer. A small side of creamy coleslaw complements the salty bacon and savory turkey perfectly.