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Club Sandwich on Crispy Sourdough

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A layered club sandwich built on crispy butter-griddled sourdough with turkey, smoked ham, crisp bacon, fresh tomato, lettuce, pickles, cheese, and a tangy homemade sauce.

Ingredients

Units Scale

Sandwich

  • 2 slices thick-cut sourdough sandwich bread
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons finely grated Parmesan cheese (optional)
  • 4 strips regular-cut bacon
  • 3 ounces sliced smoked ham (2-3 slices)
  • 3 ounces thinly sliced deli turkey breast (3-4 slices)
  • 2 slices Swiss cheese or sharp cheddar cheese
  • 1/2 cup shredded iceberg lettuce
  • 2 slices ripe tomato, about 3/8-inch thick
  • 1 whole Clausen pickle, thinly sliced (or Clausen sandwich slices)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Sauce

  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons Clausen pickle brine
  • Pinch of black pepper

Instructions

  1. Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. While the bacon cooks, shred the lettuce, slice the tomato and pickles, and stir together the mayonnaise, Dijon mustard, Clausen pickle brine, and black pepper in a small bowl.
  2. Spread the softened butter onto one side of each slice of sourdough bread. Optional: lightly dust the buttered side of the bread with finely grated Parmesan before griddling for added savory depth and color.
  3. Place the bread butter-side down in a skillet over medium heat and cook until deep golden brown and crisp, about 2–3 minutes. Transfer the bread to a rack or plate and let it cool for a few minutes so the crust stays crisp. (See Bread note below).
  4. Spread the sauce onto the unbuttered side of both slices of bread. Layer the shredded lettuce, tomato slices, and pickle slices onto one piece of bread. Season the tomato lightly with kosher salt and black pepper.
  5. Fold the turkey and ham onto the sandwich to create texture and height rather than laying the slices completely flat. Add the cheese, then top with the crispy bacon.
  6. Finish with the remaining slice of bread and gently press the sandwich together. Secure with sandwich picks if needed, then slice and serve immediately.

Notes

  1. Bread – only the outside of the bread is griddled. Leaving the interior soft helps balance the crisp exterior and makes the sandwich easier to eat.

Find it online: https://foodienoise.com/club-sandwich-on-crispy-sourdough/