Club Sandwich

The New York Club sandwich is a visually striking and delicious classic American sandwich celebrated for its meticulously layered ingredients. In our version, we use wafer-thin chicken slices, a slice of Swiss cheese, shredded lettuce and pan-toasted, crustless bread.

5 from 27 votes

Print Recipe Save

Course: Main Course

Cuisine: American

Prep Time: 15

Total Time: 15

Servings: people

Calories: 618kcal

Author: Maretha Corbett

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