New York Club Sandwich

Four stacked club sandwich quarters filled with turkey, lettuce, tomato, and bacon, on a plate with potato chips and a dill pickle spear.

This New York club sandwich is a triple-decker classic that layers turkey, bacon, lettuce, and tomato with mayo between toasted bread slices. It’s easy to make and always satisfying.

Course Main Dishes

Cuisine American

Prep Time 10

Cook Time 10

Servings serving

Calories 1035kcal

Author Diane Gail

Ingredients

3 slices Pullman bread
2 tablespoons mayonnaise
6 oz sliced deli turkey
3 slices bacon cooked
4 slices tomato
2 leaves iceberg lettuce

US Customary - Metric

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.

Nutrition