The Ultimate Club Sandwich (aka My Go-To Lunch)
Okay, so maybe “ultimate” is a little dramatic, but I’m obsessed with this club sandwich. I used to think they were only for fancy restaurants, but then I realized how easy they are to make at home. Took me a few tries to get the layering right (mayo everywhere), but now it’s my lunchtime staple.
What makes this club so special? It’s the perfect combo of salty, crunchy, and creamy. Plus, it’s super customizable. Don’t like turkey? Swap it for chicken! Out of bacon? Ham works too. You can really make it your own.
Pro-tip: Toasting the bread makes a huge difference. It keeps the whole thing from getting soggy, even with all the mayo and juicy tomato.
What You’ll Need
- 3 pieces sliced bread
- Butter, softened
- 3 Tbsp. mayonnaise
- Romaine lettuce
- 2 tomato slices
- Kosher salt
- Freshly ground black pepper
- 2 pieces bacon, cooked
- 1 thick slice cheddar cheese
- 2 slices turkey
- 2 slices ham
Steps
Step 1: Toast bread until golden, then spread a thin layer of butter on both sides of every slice.
Step 2: Spread mayo on one side of one slice of bread. Top with lettuce and tomato slices, then season lightly with salt and pepper. Place bacon slices on top.
Step 3: Spread mayo on both sides of a second piece of bread and place on top of bacon. Top with cheddar, turkey, and ham. Spread mayo on one side of the last piece of bread and place on top of sandwich, mayo side down.
Step 4: Secure with toothpicks and cut into 4 triangles.
Substitutions That Actually Work
Honestly, store-bought sauce works fine here. Ranch or even thousand island dressing can be a nice change. Avocado instead of mayo is also pretty good.
Making It Diabetes-Friendly
Use whole wheat bread and go easy on the mayo. You could also skip the cheese or use a low-fat option. Adding some extra veggies like cucumber or sprouts can help too.
Tips & Storage
- Don’t overfill the sandwich! It’ll be hard to eat.
- If you’re making these ahead, keep the ingredients separate and assemble right before serving.
- Leftovers? Wrap them tightly in foil or plastic wrap and store in the fridge for up to two days. They might get a little soggy, but they’re still good!
