Ingredients
- 3 slices white sandwich bread (or sourdough/whole wheat)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 3 slices deli turkey breast (or roasted chicken)
- 3 strips bacon, cooked until crispy
- 2 slices ripe tomato
- 2 leaves romaine lettuce (or iceberg)
- 2 slices cheddar or Swiss cheese
- Salt and black pepper, to taste
- 4 toothpicks or sandwich picks
Optional Toppings:
- Sliced avocado
- Sliced red onion
- Thin cucumber slices
Instructions
- Toast all three slices of bread until golden and crispy.
- Mix mayonnaise and Dijon mustard in a small bowl. Spread evenly on one side of each toasted bread slice.
- Begin the first layer: on the first slice of bread (mayonnaise side up), layer the turkey or chicken breast and one slice of cheese.
- Place the second slice of bread on top (mayonnaise sides facing the fillings) and add the bacon strips, tomato slices, lettuce, and remaining cheese. Season with salt and pepper.
- Top with the third slice of bread, mayonnaise side down.
- Secure the sandwich with 4 toothpicks at each corner.
- Using a sharp knife, slice diagonally into 4 triangles.
- Serve immediately with chips, pickle spears, or a simple side salad.
Notes
- Toast the bread properly — it’s what gives the club sandwich its structure and stops it from getting soggy.
- Warm the turkey or chicken slices briefly in a skillet for extra flavor before layering.
- For a lighter version, use whole wheat bread and light mayonnaise.
- The sandwich is best assembled and eaten fresh; it doesn’t store well once built.
- You can add sliced avocado as a fourth layer for a California-style twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Toasting / No-Cook Assembly
- Cuisine: American
- Diet: Non-Vegetarian