Club Sandwich Stacked the Right Way
A true American diner classic: toasted bread, crisp bacon, sliced turkey and ham, ripe tomato, and shredded lettuce, stacked in the traditional triple-decker and finished with a clean, sturdy cut for maximum bite and stability.
The club sandwich looks simple, but the “right way” is all about structure: toast that stays crisp, fillings that don’t slide, and a stack that holds together from first bite to last. This version leans classic—turkey, ham, bacon, lettuce, tomato, and mayo—built in layers so each bite tastes balanced. Once you learn the order, you’ll build a better club every time.
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Servings
2
Ingredients
Sandwich Components
- •6 slices white sandwich bread (or pullman loaf), preferably day-old
- •6 to 8 slices cooked bacon (about 12 oz raw), crisp
- •8 oz deli turkey, thin-sliced
- •6 oz deli ham, thin-sliced
- •2 medium ripe tomatoes, sliced 1/4-inch thick
- •2 cups shredded iceberg lettuce (or thinly sliced romaine)
Spreads & Seasoning
- •1/2 cup mayonnaise
- •1 tsp Dijon mustard (optional, classic in many diners)
- •Kosher salt and freshly ground black pepper
For Toasting & Serving
- •2 tbsp unsalted butter, softened (or use mayo for griddling)
- •4 toothpicks or sandwich picks
- •Potato chips and dill pickle spears, for serving (optional)
Instructions
- 1
Cook the bacon until crisp, then drain on paper towels. Crisp bacon is structural here—limp bacon makes the stack slide.
- 2
Toast the bread until deep golden (either in a toaster or in a skillet with a thin smear of butter). Let the toast cool 2 minutes so the mayo won’t melt and soak in.
- 3
Stir the mayonnaise and Dijon together (if using). Spread a thin, even layer on one side of all 6 toast slices—edge to edge for moisture control.
- 4
Build Sandwich #1 (bottom layer): Place 2 toast slices mayo-side up. On each, layer turkey (about 4 oz), then shredded lettuce, then 2–3 tomato slices. Season the tomatoes with a pinch of salt and pepper.
- 5
Add the middle “deck”: Top each sandwich with 1 slice of toast, mayo-side down onto the tomatoes (this helps ‘glue’ the layer). Spread mayo on the upward-facing side of that middle toast.
- 6
Build Sandwich #2 (top layer): On the mayo side of the middle toast, layer ham (about 3 oz), then bacon (3–4 slices), then a small handful of lettuce. Add the final toast slice mayo-side down.
- 7
Square it up and secure: Press gently to compact. Insert 2 toothpicks per sandwich, spaced diagonally to hold the stack.
- 8
Cut the classic way: Using a sharp serrated knife, cut each sandwich corner-to-corner into 4 triangles. Keep the picks in place for clean wedges.
- 9
Serve immediately with chips and a pickle spear, if desired. For best texture, clubs are meant to be eaten right after building.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.