Description
A hot, crisp club sandwich delivers crunch, tang, and savory layers in every bite. Master this hearty, portable lunch with refined techniques from years of testing.
Ingredients
Scale
- 12 slices sturdy white sandwich bread or sourdough (about 720 g)
- 120 g (½ cup) mayonnaise
- 60 g (¼ cup) unsalted butter, softened
- 400 g (14 oz) roasted turkey breast, thinly sliced
- 12 slices bacon (approx. 300 g / 10.5 oz)
- 8 leaves romaine or green leaf lettuce (about 120 g)
- 2 large tomatoes (about 300 g), sliced
- 4 slices Swiss cheese (optional)
- Kosher salt and freshly ground black pepper, to taste
- Toothpicks or small skewers, for serving
Instructions
- Prepare the bacon by laying 12 slices in a cold skillet and cooking until crisp, about 8–10 minutes. Drain on paper towels.
- Toast the bread by spreading butter on one side of each slice and toasting in a skillet or griddle until golden brown, about 1–2 minutes per side.
- Warm the turkey (optional) in a skillet over medium heat for 2–3 minutes per side until hot.
- Assemble the layers by placing one slice of toast mayo-side up, adding turkey, bacon, and lettuce, then topping with another slice.
- Add tomato and cheese (optional) on top of the warm turkey, seasoning with salt and pepper.
- Cut each sandwich diagonally into quarters and secure with toothpicks. Serve immediately.
Notes
Make-ahead: Cook bacon and slice turkey up to 2 days in advance, storing components separately. Avoid soggy bread by draining tomatoes and using dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 6g
- Sodium: 920mg
- Fat: 36g
- Saturated Fat: 11g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg