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A club sandwich turns simple deli ingredients into a lunch that feels like a treat. It’s a triple-decker stack of toasted bread, two kinds of deli meat, crispy bacon, lettuce, and tomato. It comes together in about 20 minutes, no restaurant required.
More classic sandwiches: BLT Sandwich | Baked Italian Sub Sandwiches | Baked Club Sliders
Before You Get Started
A club sandwich is simple, but a few small things make the difference between a tidy stack and a sloppy one.
- Use standard-thickness bread. Three slices stack up fast, so thick artisan slices make it tip-heavy and hard to bite.
- Toast every slice. Toasting keeps the bread sturdy so it doesn’t go soggy under the mayo, tomato, and bacon.
- Cook the bacon until crispy. Crisp bacon holds its shape in the stack instead of sliding out when you bite in.
RECIPE WALK-THROUGH
How to Make a Club Sandwich
See the recipe card below for full, detailed instructions
Getting the layers in the right order is what keeps a club neat and easy to eat. Have everything toasted, cooked, and sliced before you start stacking.
- What makes it a Club Sandwich? The thing that sets a club apart from a regular sandwich is the stack. Three slices of toasted bread split the fillings into two layers, which is really just a BLT and a deli meat sandwich combined into one.
Step 1: Cook the Bacon
Lay out a few slices and cook them until they’re crisp and a little stiff, not floppy.
- My How to Cook Bacon in the Oven method is hands-off and gives you flat, even strips that lie nicely in the stack, but the stovetop or air fryer work too.
While it cooks, slice your tomato and tear the lettuce so everything’s ready to go.
Step 2: Toast the Bread
Toast all three slices until golden. Go a shade darker than you normally would.
Mayo, tomato, and bacon all add moisture, and a sturdier toast is what keeps the bottom slice from turning to mush.
White or wheat is classic, but sourdough, Texas toast, or even a split croissant all work if you want to switch up the texture.
Step 3: Build the Bottom Layer
Spread mayo on one slice of toast, then layer on the cheese, ham, and turkey.
This is your meat-and-cheese half, so keep the slices folded or stacked evenly rather than piled in the center where they’ll make the sandwich wobble.
Step 4: Add the Middle Slice
Spread mayo on both sides of the second slice and set it on top of the meat. That second swipe of mayo is what helps the next layer grip instead of sliding.
Now add the lettuce, tomato, crispy bacon, and avocado if you’re using it. This half is essentially a BLT sitting on top of your deli sandwich.
Step 5: Cap and Season
Spread mayo on the last slice and set it mayo-side down to lock the top in place. A little salt and pepper over the tomato and lettuce goes a long way here, so don’t skip it.
Step 6: Pin and Cut
Push a toothpick straight down into each quarter before you cut so nothing shifts.
Cut corner to corner into four triangles, using a sharp serrated knife and a straight downward press instead of a sawing motion. Sawing drags the fillings out and squishes the stack.
What to Serve Alongside
A club is filling on its own, but it’s even better with something cool or crunchy on the side. A few favorites that round it into a real lunch:
- Baked French Fries or a handful of potato chips
- Classic Macaroni Salad
- Southern Potato Salad
- Coleslaw
For the full diner experience, serve it with a bowl of tomato soup and a pickle spear on the side.
Storage Tips
Storage and Make-Ahead
Best fresh. A club sandwich is at its best right after you build it, while the toast is still crisp and the bacon hasn’t softened.
Make it ahead in parts. If you’re packing lunches, cook the bacon and slice the veggies up to a day in advance, then toast and assemble right before eating so nothing goes soggy.
Storing leftovers. An assembled sandwich keeps wrapped in the fridge for up to a day, though the texture is best the same day. Store any extra components separately and build fresh when you can.
Frequently Asked Questions
Can I make more than one at a time?
Yes, this is easy to scale for a family lunch or a crowd. Cook the bacon in one batch on a sheet pan, toast the bread together, then set up an assembly line and build each sandwich in the same order. Multiply everything else by how many you need.
Can I change up the meats?
Absolutely. Roast beef, sliced chicken, or even pastrami all work in place of the ham or turkey. Use two kinds you like and keep the total amount about the same so the stack stays balanced.
How do I make it a little lighter?
Wrap everything in large lettuce leaves instead of bread, or go open-faced and skip the middle slice for a double-decker. Leaner deli meats and a thin swipe of mayo help too, without losing what makes it a club.
How do I keep the club from falling apart?
The toothpicks are doing real work here, so put one in each quarter before you cut. Use a sharp serrated knife, cut straight down, and avoid overstacking any single layer.
More Easy Sandwiches
- Classic Reuben Sandwich
- Baked French Dip Sandwiches
- Cuban Sandwich Recipe
- Tuna Melt Sandwich
- Chicken Salad Sandwich
Classic Club Sandwich
Ingredients
- 2 strips bacon
- 3 slices bread wheat or white
- 2 tablespoons mayonnaise
- 2 slices American cheese or cheddar
- 2 slices deli ham
- 2 slices deli turkey
- 1 leaf lettuce
- 1/2 tomato sliced
- 1/4 avocado sliced, optional
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with foil. Lay the bacon strips on the sheet and cook for about 20 minutes, until crispy. Transfer to a paper towel-lined plate to drain.
- When the bacon is almost done, toast all three slices of bread until golden. While everything cooks, slice the tomato and tear the lettuce.
- Spread mayo on one slice of toast, then top with the cheese, ham, and turkey, keeping the meat layered evenly so the stack stays level.
- Spread mayo on both sides of a second slice and set it on the meat. Top with lettuce, tomato, bacon, and avocado if using.
- Spread mayo on the last slice and place it mayo-side down. Season the sandwich with a little salt and pepper.
- Push a toothpick straight down into each quarter, then cut corner to corner into four triangles with a sharp serrated knife. Serve right away.
Notes
- Bread: Standard-thickness slices are key. Thick artisan bread makes three layers tip-heavy and hard to bite. Toast it on the darker side so it holds up under the fillings.
- Bacon: Cook it until crisp and stiff so it holds its shape in the stack instead of sliding out. Stovetop or air fryer both work in place of the oven.
- Cheese: American is classic, but cheddar, provolone, or no cheese at all are all fair game.
- Meats: Use two kinds you like. Roast beef, chicken, or pastrami all swap in well; just keep the total amount about the same so the stack stays balanced.
- The middle slice: Spreading mayo on both sides isn’t a typo. It helps the top layer grip so the sandwich doesn’t slide apart.
- Make-ahead: Cook the bacon and slice the veggies up to a day ahead, then toast and assemble just before eating so nothing goes soggy.
- Cutting: A toothpick in each quarter plus a sharp serrated knife keeps the stack intact. Press straight down rather than sawing.
- To scale up: Cook the bacon in one sheet-pan batch and build sandwiches assembly-line style in the same layer order.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Even though you made suggestions for changing it up, this is the only recipe I’ve seen online that has the correct assembly of the ingredients. Thank you! Didn’t think this would be an issue with such a classic sandwich, but wow, the crazy instructions I’ve seen. I’ve had variations, with ham and cheese for example, but like you said it’s always just a version of a BLT combined with an extra ‘sandwich’ layer of meat. Not that complicated. 😁 I love avocado in my sandwiches so I’m going to try that, thanks!