Classic Club Sandwich

4.80 from 5 votes

This stacked club sandwich layers two deli meats, crispy bacon, lettuce, and tomato between three slices of toasted bread. It's a deli-style lunch you can build at home in about 20 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Lunch or Dinner

Cuisine: American

Servings: sandwich

Author: Kristin Maxwell

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

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