Club Sandwich

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Although the United States could be called a sandwich festival from one end of the year to the other, it is the summer season, naturally, when the fête reaches its zenith. The consensus seems to be that midday, in particular, is the time for a cool brow and a cold stove, and a sandwich with a tall drink just fills the bill.

The club sandwich is probably the original American version of the hero, submarine, torpedo, grinder or what have you, but both styles are popular today.


  • 1 tablespoon dry mustard
  • 12 large slices of firm white bread, toasted
  • ½ cup mayonnaise
  • 16 slices of crisp bacon
  • 2 tomatoes, sliced
  • 4 lettuce leaves
  • 4 slices of ham
  • 8 slices of chicken breast
  • 1 cucumber, peeled and thinly sliced
  • Salt and freshly ground black pepper
  • Bread and butter pickles


  1. Blend the mustard with two tablespoons water and let stand for ten minutes to develop flavor. Trim the toast and arrange the slices on wax paper.

  2. Combine the mayonnaise and mustard and spread the toast on one side.

  3. Arrange four slices of bacon on each of four slices of toast. Place tomato slices on the bacon and top with lettuce leaves. Top this with another slice of toast, mayonnaise side up.

  4. Arrange one ham slice on each sandwich and top this with the chicken slices. Add the cucumber and sprinkle with salt and pepper. Finish with the last slices of toast, mayonnaise side down.

  5. Using a sharp slicing knife, cut each sandwich diagonally. Secure each half with food picks and serve with chilled bread and butter pickles.

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