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.
Jump to:
- Our take on the classic Club
- Fast facts - The United States
- What's to love about this recipe
- Key ingredient notes and substitutions
- How to make a Club Sandwich: Step-by-step
- Top tips
- Variations
- Serving suggestions
- How long in advance can you make a Club Sandwich?
- More sandwich recipes
- More recipes from the US
- Recipe
Fast facts - The United States
Location | The United States of America is located in North America, bordered by Canada to the north and Mexico to the south. |
Capital | Washington D.C. |
Language | English is the primary language spoken in the United States. However, due to its diverse population, numerous other languages are also spoken across the country. |
Population | Circa 331 million people. |
Trivia | The production cost for a one-cent coin by the U.S. government is quite high. To be specific, it amounts to 1.8 cents per penny, nearly double its nominal value. Interestingly, even though nickels are valued at half the amount of dimes, their production expenses are about double - 9.4 cents compared to 4.6 cents. |
What's to love about this recipe
- You can add your favourite ingredients to make the clubhouse sandwich just how you like it.
- The Club Sandwich is known for being a hearty sandwich, making it quite a satisfying, filling lunch time meal.
- The mix of chicken and bacon is a match made in heaven.
- We use shredded lettuce for a satisfying crunch and remove the bread crusts for a neater look.
- It's an uncomplicated yet sophisticated, classic sandwich that most people love.
- Even though this sandwich looks fancy, it's quite easy to put together.
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.
How to make a Club Sandwich: Step-by-step
- Place your first slice of toasted bread on your work surface.
- Spread a little bit of mayo on the toasted bread. We typically use about one teaspoon, but use more or less depending on the size of your slice.
- Arrange the chicken or turkey slices on the mayo. Make sure to fluff them up to add some visual appeal and height to the sandwich.
- Cover the chicken with some shredded lettuce. Just be mindful not to add too much, or you might find it challenging to keep the sandwich neat and tidy.
- Place a slice of cheese on top of the lettuce. You might need to trim the cheese to make it fit the sandwich.
- Spread mayo on a second slice of bread.
- Put the slice on top of the cheese, with the mayo side facing the cheese.
- Spread mayo on the top side of the bread slice.
- Put the crisp bacon slices on top of the mayo. You may need to trim or break the bacon in half to make it fit neatly on the slice.
- Gently place enough tomato slices on top of the bacon to cover the entire surface of the sandwich. Season with salt and pepper.
- Arrange another layer of shredded lettuce on top of the tomato slices.
- Spread mayo on the third slice of bread.
- Put the bread, with the mayo side facing down, on top of the lettuce.
- Slice the sandwich into four equal triangular pieces. Press down on as much of the surface area as you can while cutting to keep it together. A sharp, serrated knife is ideal for this task.
- Pierce a toothpick or a cocktail stick through each quarter. If you have a longer stick, you can thread two sandwiches (which is what we did on the feature photo of this recipe)
- Serve the sandwich fresh with potato chips or French fries, green salad and some pickles on the side.
Top tips
Slice ingredients thinly
Opt for thinly sliced meats, cheese and tomatoes to avoid a bulky appearance. It helps maintain a well-balanced sandwich with each layer complementing the other.
Avoid ingredients poking over the edges
Position the ingredients neatly within the bread slice to avoid any parts poking out. This ensures a uniform, tidy appearance.
Use fresh, quality ingredients
Seek out the freshest, highest-quality ingredients available. They not only enhance the flavours but also contribute to the overall experience of the sandwich.
Cover each slice well with mayo
Evenly spread mayo across the surface of each slice. It acts as a "glue," helping the ingredients stick together and preventing the sandwich from falling apart.
You can use butter but...
While butter can add richness it might make the bread too moist when combined with mayonnaise. In our experience, skipping the butter altogether works just fine.
Let the toast cool down
A club sandwich is probably the one instance where you can get away with cold toast! Let the toast cool before adding fresh ingredients. This stops the veggies from wilting and keeps everything fresh and crisp.
Cutting technique
The first time we cut a homemade club sandwich we made a real mess of it.
When you cut the sandwich, gently press down across as much of the surface as possible to keep the sandwich intact.
Start slicing from one side and work your way to the other, moving the knife tip up and down. This technique prevents the sandwich from getting squished.
Slice or saw, don't push down.
Variations
- Instead of just one type of meat, use a mix of turkey, ham, bacon or even roast beef.
- Add mustard, piccalilli, chutney, pesto or use garlic aioli instead of mayonnaise.
- Try different cheeses like Edam or Cheddar cheese. Alternatively, use true American cheese like Monterey Jack.
- Add thinly sliced avocado.
- Rub garlic cloves over the toasted bread for a bit of extra flavour.
- Add a sliced boiled egg for a Breakfast Club.
- Substitute the traditional lettuce with arugula (rocket), spinach or kale.
- Try a vegetarian version with roasted or marinated vegetables like grilled zucchini (courgette), bell peppers, eggplant (aubergine) and mushrooms.
Serving suggestions
- Chips or fries.
- Coleslaw.
- Thread a pickle onto the end of the cocktail or toothpick.
- Soup.
- Potato salad.
- Use frilly toothpicks for a retro look.
How long in advance can you make a Club Sandwich?
We suggest preparing the sandwiches no more than four hours before serving. When storing them in the fridge, lightly cover them with cling film to avoid them drying out.
Approximately 30 minutes before serving, take the sandwiches out of the fridge to let them reach room temperature. This will ensure they taste their best.
More sandwich recipes
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Old Fashioned Peanut Butter Cookies recipe (eggless)
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Recipe
Club Sandwich
Equipment
- 16 toothpicks or cocktail sticks
Ingredients
This recipe makes four sandwiches, each cut into four triangles. For each sandwich you'll need three slices of bread, four teaspoons of mayonnaise, three slices of chicken and two rashers of bacon. Adjust the quantities based on the size of your ingredients and personal taste preferences.
- 12 slices bread - toasted, crusts removed (optional)
- 16 teaspoons mayonnaise
- 12 slices chicken - wafer-thin
- lettuce - shredded
- 4 slices emmental cheese - or cheese of choice
- 8 bacon rashers - cooked till crispy
- tomato - thinly sliced
- salt and pepper - to taste
Instructions
- Place your first slice of toasted bread on your work surface.12 slices bread
- Spread a little bit of mayo on the toasted bread. We typically use about one teaspoon, but use more or less depending on the size of your slice.16 teaspoons mayonnaise
- Arrange the chicken or turkey slices on the mayo. Make sure to fluff them up to add some visual appeal and height to the sandwich.12 slices chicken
- Cover the chicken with some shredded lettuce. Just be mindful not to add too much, or you might find it challenging to keep the sandwich neat and tidy.lettuce
- Place a slice of cheese on top of the lettuce. You might need to trim the cheese to make it fit the sandwich.4 slices emmental cheese
- Spread mayo on a second slice of toasted bread.
- Put the slice on top of the cheese, with the mayo side facing the cheese.
- Spread mayo on the top side of the bread slice.
- Put the bacon slices on top of the mayo. You may need to trim or break the bacon in half to make it fit neatly on the slice.8 bacon rashers
- Gently place enough tomato slices on top of the bacon to cover the entire surface of the sandwich. Season with salt and pepper.tomato, salt and pepper
- Arrange another layer of shredded lettuce on top of the tomato slices.
- Spread mayo on the third and final slice of bread.
- Put the bread, with the mayo side facing down, on top of the lettuce.
- Slice the sandwich into four equal quarters. Press down on as much of the surface area as you can while cutting to keep it together. A sharp bread knife is ideal for this task.
- Pierce a toothpick or a cocktail stick through each quarter. If you have a longer stick, you can thread two sandwiches.
- Serve the sandwich fresh with potato chips or fries and some pickles on the side.
Notes
Slice ingredients thinly
Opt for thinly sliced meats, cheese and tomatoes to avoid a bulky appearance. It helps maintain a well-balanced sandwich with each layer complementing the other.Avoid ingredients poking over the edges
Position the ingredients neatly within the bread slice to avoid any parts poking out. This ensures a uniform, tidy appearance.Use fresh, quality ingredients
Seek out the freshest, highest-quality ingredients available. They not only enhance the flavours but also contribute to the overall experience of the sandwich.Cover each slice well with mayo
Evenly spread mayo across the surface of each slice. It acts as a "glue," helping the ingredients stick together and preventing the sandwich from falling apart.You can use butter but...
While butter can add richness it might make the bread too moist when combined with mayonnaise. In our experience, skipping the butter altogether works just fine.Let the toast cool down
A club sandwich is probably the one instance where you can get away with cold toast! Let the toast cool before adding fresh ingredients. This stops the veggies from wilting and keeps everything fresh and crisp.Cutting technique
The first time we cut a homemade club sandwich we made a real mess of it. When you cut the sandwich, gently press down across as much of the surface as possible to keep the sandwich intact. Start slicing from one side and work your way to the other, moving the knife tip up and down. This technique prevents the sandwich from getting squished. Slice or saw, don't push down.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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