Equipment
Ingredients
Bread and Condiments
- 3 white sandwich bread, sliced
- 30 g mayonnaise
Proteins
- 3 bacon, strips
- 100 g roasted turkey breast, thinly sliced
Produce and Seasoning
- 30 g iceberg lettuce, washed and torn into bread-sized pieces
- 3 tomato, sliced
- 1 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1035 kcal
- Protein
- 67 g
- Carbohydrates
- 54 g
- Fat
- 60 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 1940 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 19 g
- Cholesterol
- 176 mg
- Potassium
- 995 mg
- Calcium
- 143 mg
- Iron
- 5.2 mg
- Magnesium
- 91 mg
- Phosphorus
- 751 mg
- Zinc
- 5.2 mg
- Vitamin A
- 49 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 66 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.74 mg
- Riboflavin
- 0.74 mg
- Niacin
- 24.1 mg
- Folate
- 123 mcg
- Water
- 196 g
Sources: USDA FoodData Central
Method
Place bacon strips in a cold frying pan and set over medium heat reaching approximately 190°C/375°F. Cook until crispy, about 7 to 9 minutes, flipping halfway. Transfer to a paper towel-lined plate to drain excess fat.
Toast the three slices of white sandwich bread in a toaster until evenly golden brown and crisp.
Lay the three slices of toasted bread on a cutting board. Spread an even layer of mayonnaise on one side of each slice.
Begin the first layer: take one slice of toast, mayonnaise side up, and top evenly with the thinly sliced turkey breast followed by the iceberg lettuce.
Place the second slice of toast on top of the lettuce, mayonnaise side down. Spread another thin layer of mayonnaise on the top side of this middle slice. Arrange the tomato slices and crispy bacon on top, then season lightly with salt and black pepper.
Cap the sandwich with the third slice of toast, mayonnaise side down. Press down gently to compress the layers. Insert four sandwich picks into the sandwich, forming a square pattern, to secure all layers together.
Using a serrated knife, cut the sandwich diagonally twice from corner to corner, creating four triangular wedges. Serve immediately.
Chef's Notes
- Starting bacon in a cold pan helps render the fat slowly and evenly, resulting in much crispier strips that are easier to bite through without pulling the entire slice out of the sandwich.
- For the ultimate structural integrity, dry your washed lettuce thoroughly and pat your tomato slices with a paper towel before assembling to prevent excess moisture from ruining the toast.
- Iceberg or romaine lettuce is essential here for the crisp textural contrast; avoid soft greens like spinach or spring mix which wilt quickly against warm bacon.
- Using a serrated knife with a gentle, back-and-forth sawing motion prevents squishing the sandwich layers while cutting it into the classic four triangles.
Storage
Troubleshooting
Sandwich falls apart while cutting
Cause: Not secured properly before slicing or using a dull knife that drags the ingredients
Fix: Reassemble fallen layers and pin securely with an extra pick before serving
Prevention: Always use four long sandwich picks inserted firmly through all layers before cutting, and use a sharp serrated knife with a gentle sawing motion
Bread becomes soggy quickly
Cause: Wet tomatoes touching bread directly or sandwich sat too long before eating
Fix: Cannot be fixed
Prevention: Pat tomato slices dry with a paper towel and ensure they are shielded by bacon or lettuce; serve immediately
Cultural Context
The club sandwich, or clubhouse sandwich, originated in the United States in the late 19th century, with most historians pointing to an exclusive gentlemen's club in New York as its birthplace. Its signature triple-decker construction and diagonal quarter-cut secured with frilled picks have made it an enduring diner, country club, and room-service icon worldwide.
