Classic New York Club Sandwich Recipe
This New York club sandwich recipe is a diner-style classic made with turkey, bacon, lettuce, tomato, and mayo, layered between three slices of toasted bread. It’s simple to make and delivers a nostalgic, savory bite every time.
If you’re looking for more easy to make, satisfying meals, try my egg roll in a bowl or my tex mex chicken sheet pan dinner.
Introduction
I’ve been making this sandwich at home ever since I first served it in a diner back in 1980. It was a popular order then, and it still is today — because it’s just that good. I love making it for friends and family, and it never fails to transport them right back to an old-school diner booth with every bite.
There’s something undeniably nostalgic about biting into a tall, triple-layered sandwich stacked with turkey, bacon, lettuce, and tomato. Turkey is the most common choice, but it’s easy to change things up — I’ve made it more than once with my homemade chicken salad, and it’s just as satisfying.
Why This Recipe Works
- A timeless classic, that delivers bold, balanced flavor in every bite and never goes out of style.
- Customizable layers, that let you swap ingredients to suit your preferences without compromising quality.
- Filling and satisfying, enough to stand alone as a full lunch or dinner option.
- Made with accessible ingredients, you can find at any grocery store — or pick up fresh while using my tips for shopping at the farmer’s market.
- Easy to make in batches, for casual gatherings, family lunches, or weekend meals at home.
Ingredients Needed To Make A New York Club Sandwich
I encourage you to use the freshest versions of each ingredient available to you for your club sandwich.
- Bread – Pullman bread is the classic choice for this, sandwich — its square shape makes it easy to cut into four perfect pieces. I usually go with rye, whole grain, or sourdough instead, since they’re healthier and have more flavor. Whatever bread you use, make sure to toast it well, so it can hold up to the layers.
- Mayonnaise – I always use my own homemade mayonnaise for this recipe. It has a clean, rich flavor that brings all the ingredients together in the very best way.
- Lettuce – Iceberg is traditionally used to make this sandwich, but I usually reach for romaine instead — it’s what I tend to have on hand, and I like its flavor and crunch. Whichever lettuce you use, make sure it’s crisp enough to stand up to the rest of the sandwich.
See recipe card below for full information on ingredients and quantities.
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Variations and Substitutions
- Switch the protein, ham, roast beef, pastrami, tuna salad, or even homemade chicken salad all work beautifully in this sandwich. Just choose one that slices or layers easily and has enough flavor to stand up to the other ingredients.
- Add cheese, it’s not traditional, but sliced cheddar, Swiss, gouda, provolone, or American all add rich creaminess to the layers.
- Make it California-style, by adding thinly sliced red onion or creamy avocado — a twist I first saw out west and still enjoy to this day.
- Use different bread, for more flavor or nutrition — rye, sourdough, or a thick-cut whole grain work well. My no knead bread is a great homemade option that holds up beautifully in a sandwich like this.
- Simplify it, with two slices of toast and one layer of fillings — not quite a classic club, but still every bit as tasty and a little easier to eat.
How To Make A New York Club Sandwich
The trick to successfully making the ultimate club sandwich is to layer it in a way that will result in 4 neat stacks of sandwich when it has been cut.
Step 1: Toast three slices of sandwich bread until golden brown. Spread a thin layer of mayonnaise on each slice.
Step 2: Place turkey, bacon, lettuce, and tomato on one slice of the mayo-coated toast.
Step 3: Add the second slice of toast (mayo-side down), then repeat the layers: turkey, bacon, lettuce, tomato.
Step 4: Top with the third slice of toast (mayo-side down). Insert frill picks into each quadrant, hold the sandwich steady, and slice into four triangles.
Recipe FAQs
You can cook the bacon, and prep the vegetables in advance. Toast the bread and assemble the sandwich just before serving to keep it from going soggy.
No — you can use any protein of your choice. Ham, roast beef, tuna, grilled chicken, and chicken salad are all great substitutions.
Absolutely. Omit it entirely or try a vegetarian alternative like smoky tempeh.
Pullman bread is traditional, but sourdough, whole grain, or rye hold up just as well and add more flavor.
Serve
This sandwich was made for classic sides. Chips and pickles are the traditional go-to, but there are other great options too. Serve it with a batch of garlic asiago potato wedges or a scoop of simple farmhouse coleslaw for a backyard-lunch feel.
In cooler weather, pair it with a warm bowl of soup. Some of my favorites are Italian broccoli, creamy sausage and pepper, acorn squash, yellow split pea, and Ukrainian mushroom soup.
Expert Tips
- Watch your toast: Aim for golden brown — anything darker becomes tough and hard to bite through.
- Use even layers: Distribute each ingredient evenly across the sandwich for cleaner cuts and better structure.
- Cut bacon before cooking: Halved slices fit neatly on the bread and cook more evenly.
- Flatten the lettuce slightly: Pressing it gently with your fingers helps keep the sandwich stable as you layer.
- Slice tomatoes with care: Even slices prevent the sandwich from becoming lopsided or soggy.
- Hold firmly while slicing: Use both hands and all five fingers to keep everything in place without crushing the layers.
New York Club Sandwich
Ingredients
- 3 slices Pullman bread
- 2 tbls mayonnaise
- 6 oz sliced deli turkey
- 3 slices bacon cooked
- 4 slices tomato
- 2 leaves iceberg lettuce
Instructions
- Toast the bread: Lightly toast three slices of sandwich bread until golden, then spread mayonnaise on one side of each.
- Layer the first stack: On one slice of toast, arrange turkey, bacon, lettuce, and tomato evenly across the surface.
- Repeat with middle slice: Add the second slice of toast, mayo side down, and repeat the same layering of ingredients.
- Finish and cut: Place the last slice of toast on top, insert frill picks into each quarter, and slice the sandwich into four triangles.
Notes
- Don’t over-toast the bread: Light golden is perfect — if it gets too dark, the sandwich becomes tough to eat.
- Cut bacon before frying: Halving the strips helps them cook more evenly and fit neatly on the sandwich.
- Layer ingredients with care: Even layers create a better structure and make slicing the sandwich much easier.
- Stack lettuce thoughtfully: Press the leaves gently to flatten them before adding to prevent slipping.
- Use a steady grip when slicing: Hold the sandwich with both hands and apply gentle pressure so everything stays in place.
There’s nothing quite like a Classic New York Club Sandwich — layered just right with crisp lettuce, juicy tomato, and perfectly cooked bacon and turkey. It’s a timeless favorite that always hits the spot! If you try building your own version at home, I’d love to hear how it turned out. Feel free to leave a comment with your favorite add-ons or any questions you might have. Enjoy every delicious layer!