Classic Club Sandwich (Printable)
A triple-decker sandwich stacked with turkey, bacon, lettuce, tomato, and creamy mayo.
# What You’ll Need:
→ Meats
01 - 4 slices cooked turkey breast or chicken breast
02 - 4 slices cooked ham (optional)
03 - 4 slices 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 pepper, to taste
09 - 4 sandwich toothpicks
# How To Make It:
01 - Toast all 6 slices of sandwich bread until golden brown and lightly crisp.
02 - Spread mayonnaise evenly over one side of each toasted bread slice.
03 - Place 2 slices of toast mayo-side up on a flat work surface. Layer each with half of the turkey or chicken breast, 1 slice of ham if using, 2 strips of bacon, sliced tomato, and a leaf of lettuce. Season with salt and pepper.
04 - Top each stack with a second toasted bread slice, mayo-side up. Repeat the layering with the remaining turkey or chicken, ham, bacon, tomato, and lettuce. Season again with salt and pepper.
05 - Place the third toasted bread slice on top of each sandwich, mayo-side down, to complete the triple-decker assembly.
06 - Insert 2 toothpicks into each sandwich to hold the layers together. Using a sharp knife, cut each sandwich diagonally into quarters to create classic wedge-shaped servings.
07 - Serve immediately while the bread is still warm, accompanied by potato chips or a side salad if desired.
# Expert Tips:
01 -
- Triple decker structure means every bite hits all the textures at once, crunchy, creamy, salty, and fresh.
- It comes together in under thirty minutes with nothing more than a toaster and a sharp knife.
02 -
- Dry your tomato slices on a paper towel before layering them, because wet tomatoes will turn the bottom bread to mush within minutes.
- Toothpicks go in before you cut, not after, or the whole structure will slide apart under the knife.
03 -
- Cut with a gentle sawing motion instead of pressing down, which keeps the layers from sliding out the sides.
- Warm the bacon just before assembly so the fat is pliable enough to lie flat instead of curling into a tube.