Learn how to make the Classic American Club Sandwich

An epicurean adventure to: The United States of America

The New York Club sandwich is a visually striking and delicious classic American sandwich, celebrated for its meticulously layered ingredients.

It typically consists of three slices of toasted bread, usually white or whole wheat, layered with various fillings.

The key components usually include:

• Sliced poultry: Traditionally, the sandwich contains roasted or grilled turkey or chicken. However, variations may include other meats like ham.

• Lettuce and tomato: Crisp lettuce leaves and fresh, thinly sliced tomatoes are common elements.

• Mayonnaise: Often mayonnaise is spread on one or more slices of the bread, adding a creamy and slightly tangy flavour.

• Bacon: In most variations, crispy bacon strips are included to impart a smoky and savoury flavour.

• An extra slice of toast: This sandwich is typically constructed with three slices of bread instead of the usual two, with an additional slice sandwiched in the middle to add structure and support to the fillings.

The term "club" adds an air of sophistication to this seemingly simple mix of ingredients. Its origins are often linked to high-end clubs, likely stemming from its debut in New York in the late 19th century which was well-known for its upmarket establishments.

Back in the day, Club Sandwiches used to be quite an expensive menu item due to the complex layering process, which might have contributed to its exclusive reputation as well.

Additionally, its signature double-decker style and the quirky tradition of slicing it into quarters, not halves, also add to its distinctive appeal.

Nevertheless, the real story behind its name remains a bit of a riddle. Some suggest it stands for "chicken and lettuce under bacon," but there's no solid proof to back up this theory. A mystery it shall remain!

Our take on the classic Club

• In our version of this triple-decker sandwich, we choose delicate, thinly sliced chicken and bacon as the meat. Some versions add deli ham as a third option, but we believe it creates too many competing flavours and textures, making the sandwich overly heavy.

• We add a slice of Swiss Emmental cheese.

• Rather than whole lettuce leaves, we opt for shredded lettuce. This gives the sandwich a nice crunch and adds a bit of height to the layers.

• Additionally, we remove the crusts and toast the bread on a griddle pan to create those appealing grill lines.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

The bread

While we typically favour wholegrain bread, white sandwich bread tends to be the better choice for a Club Sandwich. Nonetheless, you're free to use whichever bread you prefer!

We take off the crusts for a tidier appearance, but this is entirely up to you. You can leave them on if you like.

For those who want flawlessly shaped triangles, you might want to consider slicing each piece of bread into a perfect square first. Rectangular bread slices will always provide two smaller triangles and two larger triangles.

Alternatively, you can opt for a Pullman loaf, which naturally bakes into a tidy, square shape, thanks to the special lidded pan it's baked in. The perfect bread for a Club.

Traditionally, a Club uses lightly toasted bread. We prefer to toast ours on a griddle pan for the look. We don't use any oil.

Using a toaster is also an option, but be careful not to toast it for too long. Over-toasting can result in slices that are overly dry, making them prone to crumbling. It can also darken the colour too much and give the bread an excessively 'toasty' flavour.

Another option is to toast the slices using the oven's griddle until a light, golden brown.

Mayonnaise

Mayo is an essential ingredient for a traditional club sandwich. We prefer a high-quality, full-fat mayo.

For a touch of oomph, you can blend mustard with the mayo, or try something entirely different, like garlic aioli.

Chicken

Chicken can be replaced with deli turkey. We prefer wafer-thin slices because it doesn't make the sandwich too bulky.

When arranging the wafer-thin chicken or turkey slices on the bread, ensure to fluff them up rather than layering them flat on top of each other. Fluffing the meat not only adds volume but also makes for a more appetising appearance.

We use about three slices of chicken per layer.

You can also use leftover chicken or turkey breast from your roast, just be sure to slice it quite thinly.

Lettuce

Shredded lettuce all the way! Iceberg or Romaine are popular choices.

Shredded lettuce adds height and substance to the sandwich, unlike a single lettuce leaf. It also provides a crunchy texture to the sandwich and it just looks more interesting.

It might just be our imagination, but shredded lettuce seems to somehow taste better. Maybe it's because chopping it up releases more flavour. But hey, that's just our lettuce lore - take it with a pinch of salt!

Cheese

We're all about adding cheese to any sandwich! Pick your personal favourite or go all out American and use Monterey Jack cheese.

Our top choice is Swiss Emmental... because, well, those holes! It's practically the cheese from a fairy tale.

Bacon

Smoky bacon is an excellent choice to enhance the flavour but feel free to use plain if that's your preference. Crispy bacon is the way to go, but don't cross the line into rock-hard and dry territory. Opt for crispy edges. Extremely hard bacon might make it tricky to assemble a tidy sandwich.

You can also use turkey bacon for a healthier option.

You might need to slice the pieces of bacon into smaller chunks to ensure it fits neatly on the slice. You wouldn't want it poking out too much. That might work for other sandwiches, but in a sophisticated Club, it has no place.

Tomato

We intentionally left out the exact quantity of tomatoes in the recipe card because it depends on the type and size of tomatoes you use.

Beefsteak tomatoes are commonly chosen, but feel free to go with your favourites, as long as you slice them very thinly and place them in a single layer. You'll find a very sharp knife or a kitchen mandoline to be quite handy for this.

And don't overlook seasoning the tomato with a pinch of salt and a generous sprinkle of black pepper.