This classic club sandwich is stacked on toasted, buttered bread with creamy mayo, turkey, ham, crispy bacon, cheddar, juicy tomato, and crisp romaine. It’s a deli-style favorite you can make at home in minutes for lunch or an easy dinner.

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What Is a Club Sandwich: A club sandwich is instantly recognizable by its triple layers of bread, stacked high with deli-style ingredients, then cut into quarters and held together with toothpicks. It’s similar to a BLT but even heartier.
Flavor: Each bite is a savory, smoky, and creamy combination with fresh, crisp notes from the lettuce and tomato, balanced by rich, buttery toasted bread.
Why Make It: It’s a fast lunch or easy dinner that feels like a restaurant order, with minimal prep and only simple cooking for the bacon and toast.
Serving Suggestions: Serve it with pickles and fries, chips, pasta salad, or a simple green salad for a classic pairing.

Club Sandwich Ingredients

Bread: Use bread that’s toasted until golden for the best structure. Choose a sturdy white, sourdough, or whole wheat for the best structure.
Mayo: Spread the mayo edge-to-edge to help “seal” the bread and keep it from getting soggy, or switch it up with aioli or a light mustard-mayo blend for extra flavor.
Turkey: Ask for medium-sliced deli turkey so it folds nicely without tearing, or swap in chicken for an easy alternative.
Ham: Smoked or honey ham both work well, just pat it dry if it feels a little wet from the package to keep the sandwich from getting soggy.
Cheese: Sharp cheddar adds bold flavor, but you can easily swap in Swiss, provolone, or pepper jack for a different twist.
Bacon: Crisp bacon adds the best crunch, and pre-cooked bacon is a great shortcut when you need to save time.
Tomato & Lettuce: Use ripe but firm tomatoes, lightly salted and blotted to prevent slipping, and pair with shredded romaine for a crisp bite. Or swap in iceberg, green leaf, or even a crunchy slaw mix.
Variations: Add avocado or thin red onion for extra flavor, swap cheddar for Swiss for a classic deli-style twist, or lighten it up with extra lettuce and tomato and less meat while keeping that great texture.

How to Make a Club Sandwich

Toast bread and spread mayo on each (full recipe below).
Layer turkey, tomato, and cheddar, then add the middle slice of bread.
Layer ham, bacon, and romaine on top.
Finish with the last slice of bread and cut.

Club sandwich on a plate with olives and pickles on top

For Crisp Bread: Toast the bread well so it holds up to the fillings. Spread mayo all the way to the edges. Pat the tomato slices dry (and lightly salt) for a cleaner, sturdier stack.
For a Deli-Style Bite: Fold deli meat into loose ribbons instead of laying it flat.
For Crisp Lettuce: Put cheese next to tomato (not lettuce).
Keep Layers in Place: Use toothpicks before slicing, especially if cutting into quarters.
If Making For a Crowd: Set up an assembly line and slice everything before stacking.

Make Ahead and Storage

Club sandwiches are crispest right after assembling. But assembled sandwiches will keep for up to 1 day.

To make ahead, store ingredients separately (cooked bacon, sliced tomato, shredded romaine, deli meat, toasted bread) and assemble right before eating. Skip reheating once assembled.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.93 from 69 votes

Author Holly Nilsson

Club Sandwich

Author Holly Nilsson

Servings 2 sandwiches

A classic club sandwich stacked with turkey, ham, bacon, cheddar, tomato, and crisp romaine on toasted bread with creamy mayo.

Save Rate Print

Servings 2 sandwiches

Prep Time 10

Total Time 10

Ingredients

▢ 6 slices white bread or bread of choice, toasted and buttered
▢ 4 tablespoons mayonnaise
▢ 4 ounces deli sliced turkey
▢ 2 slices cheddar cheese
▢ 1 ripe tomato sliced
▢ 4 ounces sliced ham
▢ 4 slices cooked bacon
▢ ½ cup shredded romaine lettuce

Instructions

Arrange 2 slices of bread on a cutting board. Spread each slice with mayonnaise.
Top with turkey, tomato slices and cheddar cheese.
Spread mayonnaise on 2 more pieces of bread and place on the cheddar cheese.
Top with ham, bacon, and lettuce. Spread mayonnaise on the final 2 slices of bread and place on top.
Cut sandwich into halves or quarters. Serve with pickles.

Notes

Assembled sandwiches will keep for 1 day in the refrigerator.

4.93 from 69 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch

Cuisine American

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