Club sandwich

Based on 5 ratings

Devan

Editor at Kitchen Stories

“The only thing better than a BLT (bacon, lettuce, and tomato sandwich) is a club sandwich—which takes the BLT and tops it with mustard, a big stack of turkey, and a third slice of bread. It’s a sandwich of epic proportions, and should be served skewered accordingly for the full effect. Served with a healthy handful of the thinnest, saltiest potato chips you can find (I even like to layer some chips into the sandwich itself on occasion) and a scoop of cold creamy coleslaw, there’s just about no problem a club sandwich can’t solve.”

Difficulty

Easy 👌
20
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
8 slices bacon
6 slices sandwich bread
beefsteak tomato
3 tbsp mayonnaise
½ head romaine heart
2 tbsp mustard
200 g thinly sliced deli turkey breast
pickles
flaky sea salt
pepper
coleslaw (for serving)
salted potato chip (for serving)
Metric
Imperial

Utensils

  • oven
  • baking sheet
  • parchment paper
  • tongs
  • toaster
  • cutting board
  • 2 knives
  • wooden skewer

Nutrition per serving

Cal
725
Protein
38 g
Fat
41 g
Carb
51 g
  • Step 1/4

    Preheat the oven to 220°C/430°F. Lay bacon on a parchment paper-lined baking sheet, making sure none of the slices touch. Transfer to the oven and bake until crispy, approx. 8 – 12 min., turning halfway through.
    • 8 slices bacon
    • oven
    • baking sheet
    • parchment paper
    • tongs

    Preheat the oven to 220°C/430°F. Lay bacon on a parchment paper-lined baking sheet, making sure none of the slices touch. Transfer to the oven and bake until crispy, approx. 8 – 12 min., turning halfway through.

  • Step 2/4

    Toast the bread in a toaster until golden brown on both sides. Slice tomato and season with flaky sea salt and freshly ground black pepper.
    • 6 slices sandwich bread
    • beefsteak tomato
    • flaky sea salt
    • pepper
    • toaster
    • cutting board
    • knife

    Toast the bread in a toaster until golden brown on both sides. Slice tomato and season with flaky sea salt and freshly ground black pepper.

  • Step 3/4

    Swipe a generous amount of mayo on one side of two slices of bread. Add a leaf of lettuce, two slices of tomato, and half the bacon. Top with a plain slice of bread. Spread half the mustard on the top of the bread, then layer on half the turkey meat, and finish with another slice of bread, mayo-side down. Repeat for the second sandwich.
    • 3 tbsp mayonnaise
    • ½ head romaine heart
    • 2 tbsp mustard
    • 200 g thinly sliced deli turkey breast

    Swipe a generous amount of mayo on one side of two slices of bread. Add a leaf of lettuce, two slices of tomato, and half the bacon. Top with a plain slice of bread. Spread half the mustard on the top of the bread, then layer on half the turkey meat, and finish with another slice of bread, mayo-side down. Repeat for the second sandwich.

  • Step 4/4

    Slice sandwiches crosswise into two triangular halves, then slice crosswise again into quarters, if desired. Use a wooden skewer to skewer the sandwich quarters and add a pickle on top. Serve with coleslaw and potato chips and enjoy!
    • pickles
    • coleslaw (for serving)
    • salted potato chip (for serving)
    • wooden skewer
    • knife

    Slice sandwiches crosswise into two triangular halves, then slice crosswise again into quarters, if desired. Use a wooden skewer to skewer the sandwich quarters and add a pickle on top. Serve with coleslaw and potato chips and enjoy!