Club Sandwiches

By Julia Reed

Club Sandwiches
Rikki Snyder for The New York Times
Total Time
10 minutes
Rating
4(191)
Comments
Read comments

Oh, the perfection of a well-made club sandwich: layers of crisp bacon, tender chicken pulled from the bone (no cardboard chicken breasts here), slices of the ripest tomato you can find and crunchy romaine lettuce leaves. All of this nestled between slices of toasted white bread slathered with homemade mayonnaise. And no one would bristle if you added slices of avocado. They might declare you a genius.

Featured in: FOOD; The Literary Club

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Ingredients

Yield:2 servings
  • 6slices good white bread, either Pepperidge Farm or from a light homemade loaf
  • Homemade mayonnaise
  • 4thin slices breast of chicken, either roasted or poached, on the bone, for the occasion
  • Salt and freshly ground pepper to taste
  • 8slices thick bacon, crisp
  • 1ripe tomato, thinly sliced
  • 4lettuce leaves, either iceberg, romaine or Boston (I love Boston best on this), rinsed and dried
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Lightly toast bread and spread slices generously with mayonnaise.

  2. Step 2

    Top two slices of bread with chicken slices. To each, add two pieces of bacon, lettuce to cover the bacon, followed by tomato slices. Lightly salt and pepper. Top each with second piece of toast, mayonnaise side down. Spread mayonnaise on top of the bread. Top with chicken, two slices of bacon, lettuce and tomato. Lightly salt and pepper. Top with third piece of bread, mayonnaise side down. Cut both sandwiches in half and serve.

Tip
  • For a vegetarian version, avocado can be substituted for the chicken to good effect, especially if you add a bit of canned chipotle pepper paste and chopped cilantro to the mayonnaise.

Ratings

4 out of 5
191 user ratings
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Comments

Maria

I've seen club sandwiches across America and never with an egg! I'm super curious. Where did you have that? Is there a region in which it's traditional? (They have all, without fail, contained bacon)

Laura

The club sandwich was always my favorite sandwich, would treat myself at lunch counters or dept. store tea rooms. However, it seems that the club sandwich name has been usurped by newby cooks and made with various breads/rolls and only 2 pieces used! no third slice of toast! don't mind extras like avocado, but they should still be a triple decker to be a true club

margaret alkire

A perfect sandwich made all the better by the chicken from the bone. Have never liked avocado on sandwiches but love it in guacamole - go figure. But an easy perfect treat as written.

Bob

Don't forget those long toothpicks!

Wasif

Visit "https://culinaryisart.com/" for authentic club sandwich recipe.

Jennifer

First of All, I love your content, NY Times. I love club sandwiches and tried this recipe. This recipe is simply fantastic. The sandwich is easy to assemble and perfect. I am a daily reader of this website. You have amazing content. This Club Sandwich recipe is the best. Love your content and this recipe. I recommend to other readers to give it a try.

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