Club Sandwich

Ingredients

• 12 slicesbread, toasted; crusts removed if desired
• 16 teaspoonsmayonnaise
• 12 sliceswafer-thin chicken
• al gustoshredded lettuce
• 4 slicesEmmental cheese, or another cheese of your choice
• 8 rashersbacon, cooked until crispy
• al gustotomato, thinly sliced
• al gustosalt and pepper

Instructions

1. 1

   Lay out toast

   Set the first slice of toasted bread on your work surface.

2. 2

   Spread mayonnaise

   Spread a little mayonnaise over the toast. About 1 teaspoon is a useful guide, but adjust it to the size of the slice.

3. 3

   Add the chicken

   Arrange the chicken slices over the mayonnaise, fluffing them slightly to give the layer some height.

4. 4

   Add the lettuce

   Cover the chicken with shredded lettuce, taking care not to pile it too high or the sandwich may be difficult to keep tidy.

5. 5

   Layer the cheese

   Place a slice of cheese over the lettuce, trimming it if needed to fit the bread.

6. 6

   Prepare second slice

   Spread mayonnaise over a second slice of toasted bread.

7. 7

   Cover the cheese

   Place the second slice over the cheese with its mayonnaise-covered side facing down.

8. 8

   Spread the top

   Spread mayonnaise over the upper side of the second slice of bread.

9. 9

   Add crispy bacon

   Arrange the bacon on the mayonnaise, trimming or breaking the rashers in half if needed to fit.

10. 10

    Layer the tomato

    Place enough tomato slices over the bacon to cover the sandwich surface, then season with salt and pepper.

11. 11

    Add more lettuce

    Arrange another layer of shredded lettuce over the tomato.

12. 12

    Prepare final slice

    Spread mayonnaise over the third and final slice of toasted bread.

13. 13

    Close the sandwich

    Set the bread on top of the lettuce with the mayonnaise-covered side facing down.

14. 14

    Cut into quarters

    Cut the sandwich into four equal quarters, pressing gently across the surface as you slice to help hold the layers together. A sharp bread knife works well.

15. 15

    Secure the quarters

    Push a toothpick or cocktail stick through each quarter. A longer stick can hold two quarters together.

16. 16

    Serve straight away

    Serve the sandwich fresh with potato crisps or chips and pickles on the side.

What is a club sandwich?

The club sandwich is an American layered sandwich, traditionally built with three slices of toast and cut into quarters. This version combines thin chicken, cheese, bacon, tomato and lettuce, with mayonnaise between the layers.

The arrangement makes each bite a mix of crisp toast, savoury fillings and fresh vegetables. Keeping the fillings in distinct layers also gives the sandwich its familiar, tall appearance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 618 calories, 19g protein, 41g carbs, 42g fat.

The bread supplies most of the carbohydrates, while mayonnaise and bacon contribute much of the fat. Chicken, cheese and bacon provide the protein. Pair a portion with extra salad or vegetables alongside the suggested crisps or chips for a more balanced plate.

The three-slice structure

Bottom layer: chicken, lettuce and cheese sit between the first two slices of toast. The middle slice helps separate these fillings from the bacon and tomato above.

Top layer: bacon and tomato go onto the mayonnaise-coated middle slice, followed by more lettuce and the final piece of toast. Use the toothpicks to keep the quarters stable for serving.

Building tidy layers

Chicken: fluff the wafer-thin slices rather than pressing them into a flat stack; this adds height without making the filling dense.

Lettuce: keep both lettuce layers loose but modest. Too much can make the sandwich slippery and harder to cut cleanly.

Balancing the fillings

Bacon: cook it until crisp before assembling so it keeps some bite between the softer ingredients. Break or trim the rashers to fit the bread neatly.

Tomato: slice it thinly and use enough to cover the bacon. Season the tomato directly so the salt and pepper reach that layer.

Cutting without squashing

A sharp bread knife helps cut through the toast and stacked fillings without dragging them out of place. Press gently over the sandwich as you cut, rather than bearing down hard.

Cut each sandwich into four equal quarters, then secure each one with a cocktail stick. This makes the layers easier to manage when serving.

Toast and mayonnaise

Toast the bread before assembling so the slices are firm enough to support the fillings. The recipe leaves the crusts on or off to your preference.

Mayonnaise goes on the bread at each stage, helping the fillings sit in place and adding richness. Spread it evenly rather than concentrating it in the centre.

What to serve alongside

Potato crisps or chips and pickles are the suggested sides. Their crispness and sharp, tangy flavour complement the creamy, savoury sandwich.

Serve the club sandwich soon after cutting, while the toast is still crisp and the tomato has not had time to soften the layers.

Recipe notes & tips

• Toast all 12 slices before you begin assembling so they are ready when needed.
• Keep the mayonnaise spread close to the edges for more even flavour through the sandwich.
• Trim the cheese and bacon to match the bread instead of letting the fillings stick out unevenly.
• Use thin tomato slices so the sandwich is easier to cut and hold together.
• Secure each quarter with a cocktail stick before arranging it on the serving plate.
• Serve as soon as the sandwich is cut to preserve the toast's crisp texture.

Variations

• Use turkey: replace the chicken slices with wafer-thin turkey.
• Change the cheese: use another sliced cheese in place of Emmental.
• Keep the crusts: leave the bread crusts on for a more rustic sandwich.
• Adjust the mayonnaise: spread more or less on each slice to suit the bread size.
• Add extra tomato: use additional thin slices for a juicier filling.

Common mistakes to avoid

• Overfilling with lettuce: too much makes the layers unstable, so use a restrained, even layer.
• Leaving bacon too soft: cook it until crispy before assembling so it adds a contrasting texture.
• Using thick tomato slices: they can make the sandwich awkward to cut, so slice the tomato thinly.
• Pressing too hard: heavy pressure can squash the layers; use only a gentle hold while cutting.
• Using a blunt knife: it can shift the fillings, so cut with a sharp bread knife.
• Waiting too long to serve: tomato can soften the toast, so assemble and serve the sandwich fresh.

How to store

This sandwich is best assembled and eaten fresh, as the tomato and mayonnaise can soften the toast. If needed, refrigerate leftovers in an airtight container and eat within 1 day; the assembled sandwich is not ideal for reheating.

Frequently asked questions