Classic Club Sandwich (Printable)
A triple-layered sandwich loaded with chicken, bacon, lettuce, tomato, and mayo for a satisfying meal.
# What You Need:
→ Meats
01 - 8 slices cooked bacon
02 - 2 cooked chicken breasts, sliced, or 7 oz roasted turkey breast, sliced
→ Bread & Spreads
03 - 12 slices white or whole wheat sandwich bread
04 - 4 tablespoons mayonnaise
05 - 1 tablespoon unsalted butter (optional, for toasting)
→ Vegetables
06 - 2 medium tomatoes, sliced
07 - 8 leaves romaine or iceberg lettuce
→ Seasonings
08 - Salt and black pepper, to taste
# Directions:
01 - Toast all 12 slices of bread until golden brown. Lightly butter each slice if desired for extra richness.
02 - Spread mayonnaise evenly over one side of each toasted bread slice.
03 - Place 4 bread slices mayonnaise-side up on a flat surface. Top each with lettuce leaves and several tomato slices. Season lightly with salt and black pepper.
04 - Place a second bread slice mayonnaise-side up on top of each first layer. Arrange sliced chicken or turkey evenly, then lay 2 strips of cooked bacon across each.
05 - Top each sandwich with additional lettuce leaves. Place the final bread slice mayonnaise-side down to complete each triple-decker sandwich.
06 - Insert cocktail sticks through all 4 corners of each sandwich to hold the layers together. Using a sharp knife, cut each sandwich diagonally into quarters to form triangles.
07 - Arrange the sandwich triangles on a platter and serve immediately with potato chips or dill pickles on the side.
# Expert Tips:
01 -
- It transforms simple deli staples into something that feels like a proper meal without heating up your whole kitchen.
- The triple layer structure is show stopping enough for guests yet easy enough for a Tuesday lunch.
02 -
- Skipping the cocktail sticks guarantees a collapsed sandwich the moment you pick it up, so always pin before cutting.
- Toasting the bread just before assembly keeps it crisp longer, because soggy bread is the enemy of a great club.
03 -
- Cook the bacon the night before and store it in the fridge so assembly the next day takes barely ten minutes from start to plate.
- Letting the assembled sandwich rest for one minute before cutting helps the mayo grip the layers together and reduces sliding.