How to Make a Classic Club Sandwich

The BLT may be the official summer sandwich, but its cousin, the club sandwich, is also worthy of summertime love. A longstanding staple of diner and deli menus around the country, the club’s origins date back to the late 1800s, although who actually created the sandwich is up for some debate.

The Saratoga Club House in upstate New York is often credited as the originator, but other clubhouses of the same period also laid claim. (For a deep-dive on the sandwich’s history, check out this article by Kitchn contributor Jelisa Castrodale.) 

What goes into a club sandwich has evolved over time. In James Beard’s 1974 book, Beard on Food, he recalls earlier versions as consisting of tomato, mayo, and thin slices of chicken, tucked between just two slices of toast. However, the modern club typically consists of three slices of toasted bread, in between which you’ll find layers of crisp lettuce; sliced turkey, chicken, or other deli meat; crispy bacon; lettuce; and juicy tomato. Oftentimes, the sandwich is skewered with toothpicks and cut into quarters for easy eating. Once you get the hang of a classic club, you’ll be tempted to try all kinds of variations so you can enjoy the sandwich year-round. 

Crisp some bacon (I like to cook my bacon in the oven to minimize splatter), slice some tomatoes, prep the lettuce, generously slather mayo onto slices of toasted bread, then get stacking.

As with the BLT, juicy and super-flavorful peak-season tomatoes are crucial. (Although, even if tomatoes aren’t in season, don’t let that stop you; try this roasted tomato version instead.) Anytime I use tomatoes in a sandwich, I’ll season them with a pinch of salt and a few grinds of pepper to maximize flavor. 

I also like to splurge on sliced-to-order deli turkey and good-quality bacon. In terms of lettuce, I prefer crisp romaine or iceberg leaves, which I soak in ice water for 10 to 15 minutes to make it extra crisp, then pat them dry with a clean dish towel just before assembling. For the mayo, Japanese Kewpie is my brand of choice, but feel free to use your favorite. To balance all the crispy elements, I lean hard into the mayo, using four tablespoons (1/4 cup) per sandwich, and slathering the spread on both sides of the inner slice of toast for maximum mayo contact. (If that feels like too much, feel free to cut back.) 

Pre-sliced white sandwich bread is my go-to (I like buttermilk or potato), but whole-wheat or even sourdough are also great. 

Similar in spirit to a BLT, it’s the club sandwich’s iconic third slice of crisp, toasty bread and the addition of slices of deli meat that set it apart.

• Roast your own turkey breast from scratch instead of using deli slices.
• If you’re feeling extra fancy, whip up a batch of sweet-and-salty millionaire’s bacon.
• Swap out store-bought mayonnaise for homemade garlic-spiked aioli.
• Mix up your produce! When in season, slice up an heirloom tomato instead of the basic supermarket variety. (I’m partial to Brandywine and Cherokee Purple varieties, but any larger variety that you can slice will work.) You can also add slices of creamy, ripe avocado to your sandwiches. As with the tomatoes, don’t forget to season the avocado with salt and pepper for maximum deliciousness.