Save This triple-decker club sandwich layers juicy chicken, smoky bacon, crisp lettuce, and ripe tomatoes between slices of golden toasted bread slathered in creamy mayo. It is pure nostalgia and unbeatable for a satisfying lunch or casual dinner. You get crunch and freshness in every bite, with that classic diner feel right at home.
I started making club sandwiches for weekend lunches with friends. Every time I serve them, someone always says it tastes just like their favorite café, but even better homemade.
Ingredients
- Cooked chicken breast: The main protein brings tenderness and mild flavor. Use freshly cooked or leftover roasted chicken for best results. Choose organic or free range if possible.
- Bacon: Adds smoky crisp contrast to the soft chicken. Look for thick-cut bacon with minimal additives.
- Sandwich bread: Classic foundation for the layers. White or whole wheat both work well. Choose sturdy slices that toast up golden.
- Mayonnaise: Brings everything together with creamy richness. Go for real mayonnaise with simple ingredients for best taste.
- Romaine lettuce: Gives crunch and freshness. Wash leaves well and dry for extra crispiness.
- Tomatoes: Juicy slices add brightness and balance. Pick ripe but firm tomatoes for easy slicing and less sogginess.
- Salt and black pepper: Simple seasonings to sharpen all the flavors. Use freshly cracked black pepper if possible.
Instructions
- Toast the Bread:
- Start by toasting all six bread slices until each is evenly golden brown on both sides. Use a toaster or broiler. Watch closely to avoid burning. A proper toast will give structure and resist sogginess.
- Cook the Bacon:
- Lay bacon slices in a cold skillet and heat over medium. Cook until strips become deep golden and crispy, turning as needed. Remove to a paper towel to drain off excess fat. This step infuses everything with smoky flavor.
- Prep the Mayonnaise Layer:
- Spread a thin even layer of mayonnaise over one side of each toasted bread slice. This acts as a moisture barrier and flavor anchor for the fillings.
- Build the First Layer:
- On one toasted bread slice mayo-side up, layer half of your washed and dried lettuce, half your tomato slices, and two slices of chicken. Season this layer lightly with salt and black pepper for maximum depth.
- Add the Second Bread and Mayo:
- Take a second slice of bread mayo-side down, press it gently onto the first stack. Spread mayonnaise on the new top side so it keeps holding everything together.
- Layer Bacon and Remaining Freshness:
- Place two bacon slices across the top, then add the rest of your chicken, lettuce, and tomato slices. Overlap as needed for an even distribution. Season again if you like.
- Finish with the Top Bread:
- Cap with the last slice of bread mayo-side down. Press the stacked sandwich evenly so each layer stays neat.
- Secure and Cut:
- Gently press the sandwich and secure each quarter with toothpicks. Carefully slice the entire sandwich diagonally into four quarters for that classic club look and easy eating.
- Serve Immediately:
- Arrange quarters cut side up. Serve right away so the textures stay perfect. Pair with chips or a pickle for the full experience.
Save My favorite part is the way just-cooked smoky bacon brings everything together. It reminds me of after-school snacks my dad used to make, sometimes adding a fried egg for special occasions. The combination of savory, salty, and fresh is what keeps me coming back to this sandwich every time.
Storage Tips
A fresh club sandwich is best eaten right away. If you have leftovers, wrap tightly in plastic wrap to keep the bread from drying out. Store in the refrigerator and eat within twenty four hours. To revive the bread, toast leftover quarters briefly in a skillet.
Ingredient Substitutions
Swap turkey breast for chicken to lighten the flavor, or use rotisserie chicken for convenience. Try arugula or baby spinach instead of romaine for a different green. Sourdough or multigrain breads can be used if you want more chew or hearty flavor. Vegans can use smoky tempeh bacon and plant-based mayo along with roasted chickpeas in place of chicken.
Serving Suggestions
Serve with kettle chips, fries, or a chilled cucumber salad for a simple meal. If you like a little extra zip, serve with Dijon mustard or hot sauce on the side. For a brunch twist, top with a soft fried egg or sliced avocado.
Club Sandwich Origins
The club sandwich dates back to late nineteenth-century American country clubs where they were prized for their satisfying mix of meats and crunch. Today this triple-decker classic is a menu staple everywhere from diners to high-end hotels. It remains a symbol of comfort and good times.
Save For best results, assemble just before serving so the sandwich stays lively. Homemade club sandwiches always get the most compliments around my table.
Recipe FAQ
- → What meats work best for club sandwiches?
Cooked chicken breast is classic, but turkey breast or ham are tasty alternatives for added variety.
- → How do you keep a club sandwich from falling apart?
Use toothpicks to secure each half and ensure ingredients are evenly layered for stability.
- → Can I substitute mayonnaise?
Greek yogurt, hummus, or mustard are excellent options for a lighter or dairy-free alternative.
- → What side dishes pair well with club sandwiches?
Potato chips, crisp pickles, or a simple green salad complement the sandwich's flavors nicely.
- → How to make a lighter version?
Use turkey instead of chicken, opt for low-fat mayonnaise, and add extra veggies for a lighter option.
- → Any tips for perfect bread toasting?
Toast bread until golden and slightly crisp to provide sturdy layers and retain crunch.