Classic Club Sandwich (Printable Version)

A triple-layered sandwich loaded with chicken, bacon, lettuce, tomato, and mayo for a satisfying meal.

# What You’ll 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 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, several tomato slices, and season with salt and black pepper.
04 - Place a second bread slice mayonnaise-side up on top of each first layer. Layer with sliced chicken or turkey, then arrange cooked bacon strips over the meat.
05 - Top each sandwich with another layer of fresh lettuce. 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 - Serve immediately alongside potato chips or pickles if desired.

# Top Tips:

01 -
  • The triple layering looks impressive but takes almost no skill to pull off, which is my favorite kind of cooking.
  • Bacon and chicken together in one bite is the kind of pairing that makes you wonder why you bother with anything else for lunch.
02 -
  • Cocktail picks are not optional decoration because without them your beautiful tower will slide apart the moment you pick it up.
  • Letting the toast cool slightly before assembling prevents the mayonnaise from melting into a greasy mess.
03 -
  • Seasoning the tomatoes directly with salt and pepper instead of the bread makes every tomato bite pop with flavor.
  • Cooking the bacon the night before and reheating it in a dry pan saves you from a stovetop mess when you are trying to assemble everything at once.

Return