The Washington Post

Diner-Style Club Sandwich

Diner-Style Club Sandwich 2.000

Photo by Rey Lopez for The Washington Post; styling by Nicola Justine Davis for The Washington Post

Dinner in Minutes Oct 4, 2022

The keys to a well-made club sandwich are good-quality bread and mayonnaise, fresh roasted turkey, crisped thin-cut bacon, crunchy lettuce, and ripe tomatoes. The construction seems simple enough, but for a sandwich that slices beautifully into the traditional four triangular pieces, you’ll want to make sure your fillings are thinly sliced and do not hang over the sides of the bread. Want to gussy up your club? Bake your own bread, roast your own turkey — or chicken — add sliced Swiss or American cheese or sliced avocado, or make your mayonnaise or a favorite aioli.

Note: You’ll need 8 toothpicks to secure the sandwiches.

Total time: 30 mins

Storage Notes: Refrigerate leftover assembled sandwich for up to 1 day.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings; makes 2 triple-decker sandwiches

Ingredients
  • 6 strips thin-cut bacon
  • 6 slices white bread, lightly toasted
  • 1/4 cup mayonnaise, plus more as needed
  • 2 large romaine or iceberg lettuce leaves, plus more as needed
  • 1 beefsteak tomato (5 ounces), thinly sliced
  • 4 ounces thinly sliced roasted turkey
  • Fine salt
  • Ground black pepper
  • Potato chips, for serving

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Directions

Position a rack in the middle of the oven and turn the oven on, setting it at 425 degrees. Place a towel-lined platter near your workspace.

Arrange the bacon strips in a single layer on a large, rimmed baking sheet and transfer to the oven (no need to wait for it to be preheated). Roast the bacon for 18 to 20 minutes, or until it is crisped. Transfer to the prepared platter and break each strip in half.

While the bacon is roasting, gather and prepare the remaining sandwich ingredients: the bread, mayonnaise, lettuce, tomato, turkey, and salt and pepper.

To assemble the sandwiches, generously spread the mayonnaise on one side of each of the bread slices. Cut the lettuce leaves into 4 pieces, so they will fit neatly on the bread.

Place a lettuce leaf on 2 of the slices; top each with a tomato slice, then 3 bacon halves and a quarter of the turkey, and season lightly with salt and pepper. Top with a second slice of bread, mayonnaise side down. Gently spread mayonnaise on the top slice of bread. Repeat layering the ingredients in the same order on top of this slice of bread. Cover the sandwiches with the final slice of bread, mayonnaise side down. Gently press down on each sandwich and use 4 toothpicks to secure the sandwich layers in 4 equally spaced spots, pressing all the way through the bottom slice of bread. Using a serrated knife, cut each sandwich diagonally, into 4 triangular pieces (each piece should be secured in the center with a toothpick).

Arrange the sandwiches on plates and serve with potato chips.


Recipe Source

From recipes editor Ann Maloney.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (1 sandwich): 694


% Daily Values*

Total Fat: 41g 63%

Saturated Fat: 9g 45%

Cholesterol: 102mg 34%

Sodium: 1590mg 66%

Total Carbohydrates: 41g 14%

Dietary Fiber: 9g 36%

Sugar: 6g

Protein: 40g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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