📝 About This Recipe
A cornerstone of American diner culture, the Club Sandwich is a towering masterpiece of textures and flavors that dates back to the late 19th-century social clubs of New York. This recipe celebrates the iconic triple-decker structure, layering crisp, salty bacon with juicy roasted turkey and fresh garden vegetables. It is the gold standard of comfort food, offering a satisfying crunch in every bite and a nostalgic taste of classic Americana.
🥗 Ingredients
The Foundation
- 6 slices White Pullman Bread (thick-cut and high quality)
- 2 tablespoons Unsalted Butter (softened for toasting)
The Proteins
- 6-8 ounces Roasted Turkey Breast (thinly sliced, deli-style or leftover roast)
- 6 strips Thick-cut Smoked Bacon (cooked until very crispy)
Fresh Produce
- 1 large Beefsteak Tomato (sliced into 1/4 inch rounds)
- 4 leaves Iceberg Lettuce (washed, dried, and crisped in the fridge)
- 1 pinch Kosher Salt (to season the tomatoes)
- 1 pinch Black Pepper (freshly cracked)
The Spread and Garnish
- 4 tablespoons Mayonnaise (full-fat, high quality)
- 2 pieces Dill Pickle Spears (for serving on the side)
- 8 pieces Frilled Toothpicks (essential for structural integrity)
👨🍳 Instructions
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1
Place the bacon strips in a cold skillet and turn the heat to medium. Cook, turning occasionally, until the fat has rendered and the bacon is deeply golden and crispy (about 8-10 minutes). Drain on paper towels.
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2
Lightly butter both sides of all six slices of bread. In a clean skillet or on a griddle over medium heat, toast the bread until golden brown on both sides. The bread should be firm enough to hold the weight of the fillings.
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3
Lay out three slices of toasted bread in a row for the first sandwich. Spread a generous tablespoon of mayonnaise on the top side of each slice.
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4
On the first slice of bread (the bottom layer), place two leaves of crisp iceberg lettuce. Folding them to fit the bread ensures a neat stack.
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5
Place two thick slices of tomato over the lettuce. Lightly season the tomatoes with a pinch of kosher salt and black pepper to make the flavors pop.
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6
Top the tomatoes with three strips of the crispy bacon, breaking them in half if necessary to fit the dimensions of the bread.
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7
Take the second slice of toasted bread (the middle layer) and place it mayonnaise-side down onto the bacon. Spread another thin layer of mayonnaise on the upward-facing side of this middle slice.
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8
Layer 3-4 ounces of the sliced turkey breast onto the middle slice, ruffling the meat slightly to create volume rather than laying it flat.
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9
Place the final slice of toasted bread on top, mayonnaise-side down, to crown the sandwich.
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10
Using a sharp serrated knife, gently press down on the center of the sandwich and cut it diagonally into four triangles (or two large triangles if preferred).
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11
Immediately secure each triangle by piercing it through the center with a frilled toothpick to prevent the layers from sliding.
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12
Repeat the assembly process for the second sandwich and serve immediately while the bread is still warm and the lettuce is cold.
💡 Chef's Tips
Always toast your bread well; a soft bread will turn soggy from the moisture of the tomatoes and mayo. Season your tomatoes directly with salt and pepper—it’s the secret to a professional-tasting sandwich. Use 'ruffled' meat application; folding the turkey slices creates air pockets that make the sandwich feel lighter and more luxurious. Dry your lettuce thoroughly using a salad spinner or paper towels; excess water is the enemy of a crisp club sandwich. If you want a twist, try adding a slice of sharp cheddar or swap the turkey for grilled chicken breast.
🍽️ Serving Suggestions
Serve with a side of extra-crunchy kettle-cooked potato chips for a classic texture contrast. A cold, crisp dill pickle spear is the traditional palate cleanser for this rich sandwich. Pair with a classic American Cream Soda or a cold glass of iced tea with lemon. For a full diner experience, serve alongside a small cup of creamy coleslaw or a side of hot french fries.