🥪 Club sandwich
The club sandwich is a tall triple-decker of toasted bread layered with sliced turkey, crisp bacon, lettuce, tomato and mayonnaise. It is cut into quarters held together with cocktail sticks, so each triangle shows the stacked layers. A staple of diners, hotel room service and cafés, it is usually served with a pickle or salad on the side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 slices sandwich bread, toasted
- 100 g sliced roast turkey
- 2 rashers bacon
- 2 lettuce leaves
- 1 tomato, sliced
- 1 tbsp mayonnaise
- Salt and black pepper
Method
- Fry or grill the bacon until crisp and drain on paper towels.
- Spread the toast thinly with mayonnaise.
- Layer the first slice with turkey and lettuce, cover with the second slice.
- Add the bacon and tomato, season and top with the third slice, mayonnaise side down.
- Press lightly, secure with four cocktail sticks and cut into quarters diagonally.
How to make it lighter
- Skip the middle slice of bread to make a regular double-decker sandwich.
- Use one rasher of bacon and more turkey, lettuce and tomato.
- Spread the mayonnaise thinly — one tablespoon is about 90–100 kcal.
History
The club sandwich appeared in the United States in the late 19th century; it is often credited to the Saratoga Club House in Saratoga Springs, New York, though the story is not certain. It soon became a standard of American hotel and diner menus and later spread worldwide.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →