Classic Club Sandwich

Name: Classic Club Sandwich
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 slices (170 g) thick-cut bacon, left whole; 6 slices (200 g) white sandwich bread, standard sandwich slices, about ½ inch (1.25 cm) thick; 8 tablespoons (110 g) mayonnaise, straight from the fridge; 8 ounces (225 g) sliced roast turkey breast, thinly sliced deli-style, divided into 4 equal portions of 2 ounces (55 g); 4 leaves (60 g) iceberg or green leaf lettuce, washed, dried well and torn to roughly the size of the bread; 1 large (180 g) large ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick, patted dry; kosher salt, a pinch, to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A triple-decker diner favorite: toasted white bread layered with sliced roast turkey, crisp oven-baked bacon, crunchy lettuce, ripe tomato and creamy mayonnaise, cut into four tidy triangles and pinned together.

Prep: 22 min
Cook: 28 min
Total: 50 min
Makes: 2 sandwiches (8 triangles)

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Ingredients

2 servings

6 slices (170 g) thick-cut bacon, left whole
6 slices (200 g) white sandwich bread, standard sandwich slices, about ½ inch (1.25 cm) thick
8 tablespoons (110 g) mayonnaise, straight from the fridge
8 ounces (225 g) sliced roast turkey breast, thinly sliced deli-style, divided into 4 equal portions of 2 ounces (55 g)
4 leaves (60 g) iceberg or green leaf lettuce, washed, dried well and torn to roughly the size of the bread
1 large (180 g) large ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick, patted dry
kosher salt, a pinch, to taste
black pepper, freshly ground, to taste

Equipment (7)

Rimmed baking sheet, about 13×18 inches (33×46 cm)
Wire rack that fits in the baking sheet (optional, or use foil)
Paper towel-lined plate
Toaster (2-slice) or broiler
Long serrated knife
Cutting board
8 sturdy toothpicks

Steps

Before you start

Preheat the oven to 400°F (200°C) with a rack in the middle before you start.
Wash and thoroughly dry the lettuce so the sandwiches do not turn soggy.
Use sliced white sandwich bread about ½ inch (1.25 cm) thick; it holds up to three layers better than very thin slices.
The turkey is ready-to-eat deli meat and needs no cooking. If you roast your own turkey breast instead, cook it to 165°F (74°C) in the thickest part and cool and slice it first.
You need 8 sturdy toothpicks (4 per sandwich) and a long serrated knife.

1
Arrange the baconOven 400°F / 205°C
- With the oven preheated to 400°F (200°C), set a wire rack in a rimmed baking sheet (or line the sheet with foil).
- Lay the 6 bacon slices side by side in a single layer without overlapping.
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Ready when: Slices lie flat in one even layer, not touching.
Tip: Overlapping slices cook unevenly, so use the whole sheet.
2
Bake the baconOven 400°F / 205°C
- Bake the bacon on the middle rack at 400°F (200°C) for 18–22 minutes, until deep golden-brown and crisp.
- Check at 18 minutes; thick-cut bacon can take the full 22.
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Ready when: Bacon is deep golden-brown and rigid at the edges, with the fat fully rendered. Judge by color and crispness, not temperature.
Tip: Bacon crisps further as it cools, so pull it when it is deep golden rather than dark brown.
3
Drain the bacon
- Move the bacon to a paper towel-lined plate and blot the tops with another towel.
- Cut each slice in half crosswise to make 12 pieces, about the width of the bread.
- You will use 6 halves per sandwich.
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Ready when: Bacon is no longer greasy on the surface.
4
Toast the bread
- Toast the 6 bread slices in a 2-slice toaster on a medium setting, in 3 rounds of about 2–3 minutes each (about 8 minutes total).
- Or broil on a baking sheet 4 inches (10 cm) from the heat for 1–2 minutes per side.
- Stand the toast upright for a minute to cool, then lay the slices on the cutting board in two rows of three.
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Ready when: Both sides are golden and firm, with no soft spots.
Tip: Cool the toast briefly so the mayonnaise does not melt into it.
5
Prep the tomato
- Pat the 4 tomato slices dry on both sides with a paper towel and sprinkle lightly with salt and pepper.
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Ready when: Tomato surfaces look matte, not wet.
Tip: Wet tomato is the main cause of soggy club sandwiches.
6
Spread the mayonnaise
- Each sandwich uses 3 slices: bottom, middle and top.
- Spread 1 tablespoon of mayonnaise on one face of each bottom slice (the face that will point up).
- Spread 1 tablespoon on both faces of each middle slice (2 tablespoons per slice).
- Spread 1 tablespoon on one face of each top slice (the face that will point down).
- That is 4 tablespoons per sandwich and 8 tablespoons in all.
- Spread right to the crust edges.
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Ready when: Each spread face has a thin, even layer reaching the edges.
Tip: Mayonnaise to the edges acts as glue and a moisture barrier.
7
Build the bottom layer
- Set the 2 bottom slices on the board, mayonnaise side up.
- On each, fold or ruffle one 2-ounce (55 g) portion of turkey, then add 1 tomato slice and 1 lettuce leaf.
- Per sandwich this layer is: 2 ounces turkey, 1 tomato slice, 1 lettuce leaf.
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Ready when: Fillings sit flat and even, not hanging past the bread.
Tip: Fold turkey slices rather than piling them flat so the layers stay stable.
8
Add middle and second layer
- Set a middle slice on each stack with one mayonnaise face down on the filling; the other mayonnaise face points up.
- Press gently.
- On each, lay 6 bacon halves in two rows of 3, then add one 2-ounce (55 g) portion of folded turkey, 1 tomato slice and 1 lettuce leaf.
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Ready when: The middle slice sits level and the second layer is even.
9
Add the top slice
- Set a top slice on each stack with its mayonnaise face down against the filling, and press gently.
- Each sandwich should stand about 2½ inches (6 cm) tall with straight sides.
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Ready when: Stack is level with straight sides.
10
Pin and slice
- Push a toothpick into each quarter of each sandwich, 4 per sandwich, about ½ inch (1.25 cm) from the corners and straight down through all layers.
- With a serrated knife and a gentle sawing motion, cut each sandwich diagonally from corner to corner, then cut again the other way into 4 triangles, so each triangle holds a pick.
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Ready when: Four neat triangles per sandwich with layers intact.
Tip: Saw gently; pressing down squashes the sandwich and squeezes out the filling.

Good to know

Tips

Dry lettuce and tomatoes thoroughly; moisture is the enemy of crisp toast.
Toast the bread just before assembling so it stays crunchy; time the last toaster round with the bacon coming out.
Use a very sharp serrated knife and saw gently for clean cuts.
Serve with kettle chips and a dill pickle spear for the classic diner plate.

Make ahead

"Bake the bacon up to 3 days ahead and refrigerate; rewarm on a baking sheet at 350°F (175°C) for 3–4 minutes. Toast and assemble just before serving."

Storage & reheating

"Best eaten right away. Wrapped tightly, an assembled sandwich keeps in the fridge up to 1 day, though the toast softens; eat it cold. Do not freeze assembled sandwiches. Cooked bacon freezes up to 1 month; reheat from frozen at 350°F (175°C) for 5 minutes."

Substitutions

sliced roast turkey breast → sliced roast chicken breast. Same weight and layering; chicken is a traditional alternative.
white sandwich bread → whole wheat or sourdough sandwich bread. Toast until firm; sourdough may need an extra 30 seconds per round.
iceberg or green leaf lettuce → romaine hearts. Use the crisp inner leaves for the best crunch.
mayonnaise → mayonnaise mixed with Dijon mustard. Stir 1 teaspoon of Dijon into each tablespoon of mayonnaise for tang.