Sandwiches Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Club Sandwich
The triple-decker diner classic stacked with turkey, bacon, lettuce, tomato, and mayo.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Toast the Bread: Toast all three slices of bread until golden and crisp.
- 2
Spread: Spread mayonnaise on one side of each slice.
- 3
First Layer: On the bottom slice, layer the turkey, optional cheese, and a slice of tomato.
- 4
Middle Slice: Top with the second slice of toast (mayo-side up), then add the bacon, lettuce, and remaining tomato.
- 5
Cap and Skewer: Close with the third slice, then pierce the sandwich with four cocktail sticks to hold it together.
- 6
Cut and Serve: Slice diagonally into four triangles and serve with chips or fries.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving440
Calories
59 g
Protein
10 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The triple-decker club sandwich emerged in American clubhouses and railroad dining cars in the late 1800s, where the third slice of toast let the kitchen pack turkey, bacon, and salad into one stacked handheld. The cocktail-stick-and-quarters presentation became its signature because the height needs anchoring before it can be cut cleanly.
Listahan note
This version toasts all three slices and puts mayonnaise on every cut face, so the structure stays crisp and bonded rather than sliding apart when you skewer and quarter it.
Technique cues
- Toasting all three slices until golden and crisp is structural, not just flavor: limp bread collapses under two layers of fillings and shears apart when you cut the quarters.
- Splitting the tomato between the two layers instead of stacking both slices in one spot keeps any single layer from going slippery, which is what makes a club slide apart.
- The four cocktail sticks go in before you cut, each anchoring one corner so the diagonal cut passes between them and every triangle holds its full stack.
Kitchen flow
- Parallel prep
- Toast the three slices while the bacon finishes draining so both are warm when you start stacking.
- Make-ahead
- Cook and drain the bacon and slice the tomato ahead, but toast and build only when you are about to eat or the toast goes leathery.
- Leftover move
- A built club does not keep, but extra turkey and bacon become a quick next-day omelette filling.
- Cleanup rhythm
- Wipe the toaster crumbs and the bacon pan while the assembled sandwich rests under its skewers before cutting.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
roast turkey or chicken breast
Main protein
Purpose: The mild sliced poultry is the bulk of the sandwich and the canvas the bacon and mayo play against.
Handling: Layer the slices flat and slightly overlapping so the bite is even rather than a thick clump in the center.
Adaptation: Sliced roast ham works but pushes the flavor saltier and away from the classic deli turkey profile.
cooked bacon
Crisp savory accent
Purpose: The bacon is the salty, crunchy contrast that defines a club against a plain turkey sandwich.
Handling: Cook it until firm-crisp, not brittle, so it snaps cleanly under the knife instead of shattering and shoving filling out.
Adaptation: Turkey bacon keeps it pork-free but renders less fat, so brush a little mayo where it sits to restore richness.
white or wheat sandwich bread, toasted
Structure
Purpose: Three toasted slices are what make this a club rather than a single sandwich, carrying two separate filling layers.
Handling: Toast to an even golden crisp on both sides so the middle slice can bear mayo on both faces without turning soggy.
Adaptation: Sourdough holds the structure even better but its larger crumb makes neater quartering harder.
mayonnaise
Binder and moisture
Purpose: Mayo on every cut face seals the toast against the fillings and glues the layers so the stack reads as one sandwich.
Handling: Spread it edge to edge on each interior face, including both sides of the middle slice.
Adaptation: A garlic aioli adds depth but its looser texture can seep into the toast faster, so build and serve promptly.
lettuce and tomato
Fresh layer
Purpose: The crisp lettuce and juicy tomato cut the richness of bacon, mayo, and poultry.
Handling: Pat the tomato slices dry and tuck lettuce against a mayo face so its moisture does not reach the bare toast.
Adaptation: Crisp romaine hearts hold up better than soft leaf lettuce under the weight of the upper layer.
Technique notes
- Cut on a true diagonal from corner to corner so each triangle gets a tall cross-section of every layer rather than a lopsided wedge.
- Push each cocktail stick straight down through the full stack near a corner, not at an angle, so it grips all three slices.
- Let the warm bacon sit a minute before stacking so its rendered fat firms slightly and does not slick the lettuce.
Ingredient swaps
- Dairy-free direction
- Skip the cheddar slice and use a dairy-free mayo; the sandwich loses a little richness but the bacon and mayo still carry it.
- Lower-sodium direction
- Use low-sodium turkey and turkey bacon and cut the mayo to a thin film, trading some of the salty deli punch for a lighter bite.
- Gluten-free direction
- Build it on a sturdy gluten-free bread toasted darker than usual, since most gluten-free loaves soften fast under the double stack.
Serve alongside
- Thick-cut potato chips
- Crispy French fries
- Dill pickle spears
- Coleslaw
- Iced tea
- Light lager
- Cold lemonade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- An assembled club does not store well; eat it the same hour it is built.
- If you must hold components, refrigerate cooked bacon and sliced turkey separately up to 3 days and rebuild on fresh toast.
- Do not freeze; the mayo and tomato break down on thawing.
Equipment
- Toaster or toaster oven
- Skillet for the bacon
- Cocktail sticks
- Serrated knife
Make this household-aware
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Plan it in Listahan
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