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This club sandwich brings together crisp lettuce, juicy tomato, salty bacon, sharp cheddar, savory turkey, and ham into every bite. I love making this on busy weeknights or when friends drop by hungry—everyone always leaves happy and full.
When I was growing up, club sandwiches were our go-to for summer picnics. Now my own family requests them for movie nights because they feel like diner treats at home.
Ingredients
- Sourdough sandwich bread: gives a sturdy yet tender base and holds up well with many layers. Look for bread that feels slightly springy with a golden crust
- Unsalted butter: adds a rich flavor to each toasted slice. Choose high quality butter for the best taste
- Mayonnaise: brings a creamy tang that ties all the layers together. Use a brand with clean ingredients for best results
- Romaine lettuce: provides crunch and freshness. Pick vibrant green leaves without wilted spots
- Tomato: adds juicy sweetness. Go for firm ripe tomatoes without blemishes
- Kosher salt and freshly ground black pepper: wake up all the flavors. Use flaky salt and fresh cracked pepper if possible
- Bacon: offers smoky salty crunch. Thick-cut bacon holds its texture well in sandwiches
- Cheddar cheese: brings a sharp creamy bite. Choose from deli sliced medium or sharp cheddar
- Deli turkey: delivers lean protein and a mild flavor. Have it freshly sliced at the counter for the best texture
- Deli ham: gives a savory richness. Look for ham with minimal added sugars and a rosy hue
Step-by-Step Instructions
- Toast the Bread:
- Place sourdough slices in a toaster or on a dry skillet until lightly golden on both sides. Even toasting helps each layer stay crisp when stacked
- Butter the Bread:
- Spread about one teaspoon of unsalted butter over both sides of each toasted slice while still warm. This locks in the flavor and keeps the bread from getting soggy
- Add Mayo to First Layer:
- Lay out eight slices of bread. Spread one tablespoon of mayonnaise evenly on one side of each slice using a butter knife for total coverage
- Build the Lettuce Tomato Bacon Layer:
- To four mayo-spread slices add romaine lettuce followed by sliced tomato. Sprinkle a pinch of salt and black pepper for enhanced flavor then layer on cooked bacon
- Build the Cheese Turkey Ham Layer:
- On the next four mayo-spread slices lay out cheddar cheese then add deli turkey and top with deli ham. Stack these pieces so that the ham side faces up
- Combine Layers:
- Carefully place the ham side of your cheese turkey ham slices face down onto the bacon layered bread. Press gently so everything sticks together
- Finish and Top:
- Spread a tablespoon of mayonnaise on one side of each remaining bread slice. Place these on top mayo side down to finish the sandwich
- Secure and Serve:
- Insert toothpicks through each sandwich to hold everything in place. Use a sharp knife to slice into halves or quarters and get ready to serve
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I am always partial to savory thick bacon here—it brings a smoky flavor that balances out the creamy mayo and juicy tomato. The biggest smiles are always when my kids get that first crunchy bite and race to claim the biggest slice.
Storage Tips
To keep sandwiches fresh wrap them tightly in parchment or plastic wrap and refrigerate for up to one day. If you want to make them ahead for a picnic add the tomato right before serving to avoid sogginess. Leftover club sandwiches can be revived with a minute in the toaster oven
Ingredient Substitutions
Swap turkey or ham for sliced chicken roast beef or even crisp tofu for a vegetarian twist. Any sturdy bread works if you do not have sourdough. Try Swiss or provolone instead of cheddar for a milder flavor. Spinach leaves or arugula make great stand-ins if romaine is not available
Serving Suggestions
Club sandwiches are perfect with crisp potato chips pickles or a green salad. Cut each sandwich into quarters for an easy shareable party tray. Sometimes I offer extra mayo or a grainy mustard on the side for dipping
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A Brief History
The club sandwich likely originated in late nineteenth century American clubs and hotels as a hearty layered lunch. Its signature stacked format and triple bread layers symbolize abundance. Preparing one at home brings that classic deli or diner feeling to your own kitchen
Frequently Asked Questions
- → What type of bread works best for this sandwich?
Sourdough is ideal for its sturdy texture and flavor, but white sandwich bread also works well.
- → How do I keep the sandwich from falling apart?
Secure the layers with toothpicks and slice carefully using a sharp knife for cleaner pieces.
- → Can I substitute meats or cheeses?
Absolutely! Swap in your preferred deli meats or cheeses, such as chicken, roast beef, or Swiss.
- → What condiments pair well with this sandwich?
Mayonnaise is classic, but mustard or a light aioli also add great flavor.
- → Should I serve the sandwich hot or cold?
It's typically served cold or at room temperature, but lightly warming the bread enhances texture.