Classic Club Sandwich (Printable Version)
A triple-decker sandwich stacked with turkey, bacon, crisp veggies, and mayo for a satisfying lunch.
# What You'll Need:
→ Meats
01 - 4 slices roasted turkey breast or chicken breast
02 - 4 slices cooked ham
03 - 4 strips crispy cooked bacon
→ Bread & Spreads
04 - 6 slices white or whole wheat sandwich bread, toasted
05 - 4 tablespoons mayonnaise
→ Vegetables
06 - 4 leaves iceberg lettuce
07 - 2 medium tomatoes, sliced
→ Seasonings & Extras
08 - Salt and freshly ground black pepper, to taste
09 - 4 wooden toothpicks for securing
# How to Make It:
01 - Toast all 6 slices of sandwich bread until golden brown and lightly crisp on the surface.
02 - Spread mayonnaise evenly over one side of each toasted bread slice using a butter knife.
03 - Place 2 toasted slices mayo-side up on your work surface. Layer each with half of the turkey or chicken, 1 slice of ham, 2 strips of bacon, sliced tomato, and lettuce leaves. Season lightly with salt and pepper.
04 - Top each sandwich with a second toasted bread slice, mayo-side up, pressing gently to settle the layers.
05 - Repeat the layering on each sandwich with the remaining turkey or chicken, ham, bacon, tomato slices, and lettuce. Season again with salt and pepper.
06 - Place the final toasted bread slice on top of each sandwich, mayo-side down. Insert 2 toothpicks into each sandwich to hold the layers together.
07 - Using a sharp knife, cut each sandwich diagonally into 4 triangular wedges. Serve immediately with chips or a side salad.
# Expert Tips:
01 -
- Triple decker construction means every bite hits all the flavor groups at once, which is honestly the whole point of this sandwich.
- It comes together in under thirty minutes but looks like something you would pay fourteen dollars for at a restaurant.
02 -
- Wet tomatoes are the enemy of a great club, so always blot them dry before layering or you will end up with soggy bread by the second bite.
- Letting the assembled sandwich rest for two minutes before cutting helps the layers settle and makes cleaner wedges.
03 -
- The order of layering matters more than you think, so always put lettuce directly against the mayo to create a waterproof barrier that protects the bread.
- Use a serrated knife and cut with a sawing motion rather than pressing down, which keeps the layers intact and the triangles looking sharp.