New York Club Sandwich Recipe Straight from the Source
The Union Club is the fifth oldest private club in America, and the venue to invent the New York Club Sandwich recipe back in 1889.
Servings: 1 sandwich or 4 quarters
Cost: $1.56 per sandwich
Equipment
- long blade serrated knife
- extra-long toothpick, cocktail swords, frill picks, or bamboo sandwich skewers
Ingredients
- 3 slices white bread Pullman loaf slices preferably, or as close to perfectly square slices you can find
- 1 tablespoon olive oil
- black pepper freshly ground
- ⅛ pound (3 sandwich cut slices) deli chicken breast may use deli turkey breast or ham
- 1 slice Swiss cheese may substitute any sliced cheese you like
- 3 strips thick-cut bacon crisp cooked
- 6 - 8 leaves iceberg lettuce leaves torn and divided into 2 equal stacks
- 2 slices tomato very ripe
- 3 tablespoons mayonnaise and additional for serving
optional
- salty potato chips and crisp half-sour pickle spears for serving
- avocado slices
- red onion slices
Instructions
- Lay bread slices on a baking sheet. Brush one side of each slice of bread lightly with olive oil. Toast under a broiler for 30 seconds before flipping and toasting another 30 seconds. Remove from oven.
- Lay bread slices flat, oiled side up and in a row on a clean work surface or cutting board. Have 4 cocktail picks and a long blade serrated knife ready.
- Apply 1 tablespoon mayonnaise to one side of every piece of bread. LIGHTLY sprinkle black pepper over all of the slices.
- Beginning with the slice all the way to the left, evenly layer the sliced chicken breast or turkey breast over the surface of the bread. Turkey side-up, top with two iceberg lettuce leaves, followed by the second piece of toast.
- Atop the second layered toast slice, arrange the cooked bacon, cheese, remaining iceberg lettuce leaves, and tomato slices followed by the top slice of toast.
- Secure the layers tightly with cocktail or frill picks by placing one in the center of each triangular quadrant. Then cut into triangles in a diamond pattern, corner to corner, and repeat. NOTE if you have adjusted this recipe above for assembling multiple sandwiches, use all remaining ingredients to repeat layers and the entire process for additional numbers of sandwiches.
- Arrange the 4 wedges of club sandwich on a plate or platter and garnish with salty potato chips or a scoop of potato salad, and a single crisp half-sour pickle spear.
Notes
Make Ahead assemble sandwiches in full up to 4 hours in advance. Do not cut. Wrap tightly in plastic film or kitchen paper/parchment and refrigerate. When ready to serve, unwrap the sandwiches, secure cocktail picks in the center of each triangular quadrant, and cut into triangles.
Note When Making Ahead: assemble the sandwiches according to the layering instructions EXCEPT, reverse the bacon, cheese, lettuce and tomato in the final step to bacon, then tomato, then lettuce, then cheese. This way, once the sandwiches are wrapped and refrigerated, the tomatoes will not make the bread or the cheese soggy.
Nutrition
Serving: 1sandwich | Calories: 1192kcal | Carbohydrates: 43g | Protein: 36g | Fat: 97g | Saturated Fat: 25g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1956mg | Potassium: 688mg | Fiber: 3g | Sugar: 7g | Vitamin A: 734IU | Vitamin C: 8mg | Calcium: 354mg | Iron: 4mg