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Ultimate Crispy Loaded Club Sandwich

A towering double-decker sandwich loaded with ultra-crispy thick-cut bacon, roasted turkey or chicken breast, fresh lettuce, juicy tomatoes, and creamy mayonnaise on perfectly toasted bread.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 6 slices sturdy bread (sourdough or white) toasted
  • 12 strips thick-cut bacon cooked crispy
  • 1 lb roasted chicken or turkey breast sliced thick
  • 1 large beefsteak tomato sliced thick
  • 4 leaves green leaf or romaine lettuce washed and dried
  • 0.25 cup mayonnaise high quality
  • 0.25 red onion thinly sliced (optional)
  • 2 tbsp unsalted butter softened
  • 1 pinch sea salt for tomatoes
  • 1 pinch black pepper for tomatoes

Equipment

  • Baking sheet
  • Wire cooling rack
  • Large skillet or toaster
  • Serrated bread knife
  • Wooden skewers or toothpicks

Method
 

  1. Preheat oven to 400°F (200°C). Lay bacon strips on a wire rack set over a foil-lined baking sheet. Bake 15-20 minutes until extremely crispy. Drain on paper towels.
  2. Wash and completely dry lettuce. Slice tomatoes into 1/4-inch thick rounds and season lightly with salt and pepper.
  3. Lightly butter one side of each bread slice. Toast butter-side down in a skillet over medium heat until golden brown, or use a toaster.
  4. To assemble: Spread mayonnaise on the toasted side of two bread slices. Layer lettuce, sliced turkey/chicken, and red onion on one slice.
  5. Spread mayonnaise on both sides of a third bread slice and place it on top of the chicken layer.
  6. On top of the middle bread slice, add another layer of lettuce, seasoned tomato slices, and 6 strips of crispy bacon.
  7. Spread mayonnaise on the final bread slice and place it toasted-side up on top of the bacon. Press down gently.
  8. Secure the sandwich with four long toothpicks (one in each quadrant). Use a serrated knife to cut diagonally into four triangles. Repeat for the second sandwich.

Notes

Serve immediately to prevent the bread from getting soggy. A side of dill pickles or crispy french fries pairs perfectly.