AI generated image
Chef's Tip
When assembling a club sandwich, place ingredients evenly across the bread, extending all the way to the edges. This ensures every bite contains all the flavors. Also, toasting the bread on both sides provides structural support and prevents sogginess from tomatoes and condiments.
Instructions
- For the house chips: Fill a large bowl with cold water. Using a mandoline or sharp knife, slice potatoes into very thin rounds (about 1/16-inch). Place slices in cold water as you work.
- Heat oil in a large, heavy pot to 350°F. Drain potato slices and thoroughly pat dry with paper towels.
- Working in batches, carefully add potato slices to hot oil and fry until golden and edges begin to curl, about 3-4 minutes. Transfer to paper towel-lined baking sheet, sprinkle with salt while hot. Continue with remaining potatoes.
- For the bacon: Place bacon strips on a baking sheet lined with parchment paper. Bake at 400°F until crisp, about 12-15 minutes. Transfer to paper towels to drain.
- Toast the bread: Lightly butter one side of each bread slice. Place butter-side down in a skillet over medium heat until golden brown, about 2-3 minutes. Repeat with remaining slices.
- Prepare spread: In a small bowl, mix mayonnaise, Dijon mustard (if using), salt, and pepper.
- Assemble sandwiches: For each sandwich, spread mayonnaise mixture on one side of all 3 bread slices. On the first slice, layer lettuce, 2 tomato slices (seasoned with a pinch of salt), and 1/4 of the turkey.
- Top with a second slice of bread, mayo-side up. Add 3 strips of bacon, more lettuce, and another 1/4 of the turkey.
- Place the third slice of bread on top, mayo-side down, creating a triple-decker sandwich.
- Secure with 4 toothpicks, one in each quarter of the sandwich. Cut diagonally into 4 triangles.
- Repeat process for remaining sandwiches. Serve immediately with house chips and pickle spears.
Plating
Place the sandwich triangles standing upright and slightly overlapping on a plate, secured with decorative toothpicks. Arrange a generous portion of house-made chips alongside the sandwich. Add a pickle spear on the plate and a small ramekin of extra mayonnaise or mustard if desired.
Storage & Reheating
Club sandwiches are best enjoyed immediately after assembly. If necessary, components can be prepared ahead and stored separately: cooked bacon and house chips can be kept at room temperature for a few hours; sliced turkey, lettuce, and tomatoes can be refrigerated. Assemble just before serving for best results.
About This Recipe
A classic American lunch item that became popular in country clubs in the early 20th century. The club sandwich is distinguished by its triple-decker construction and careful layering of ingredients. This version stays true to the traditional preparation while ensuring each component is prepared with care, from the perfectly cooked bacon to the freshly made potato chips.