I am a firm believer that bacon makes everything better, especially a club sandwich. My son and I LOVE club sandwiches. We often have one at one of our favorite restaurants. I’m sad to say it wasn’t until recently that I made one at home. I happened to have all the ingredients on hand and thought I’d surprise my son. The tip off was me cooking the bacon. Of course the smell of bacon brings the family running.
What I love about club sandwiches is the versatility. You can use any deli meats you like, turkey, ham, roast beef, salami and any cheese you fancy. Our cheese choices are usually provolone or swiss. You can certainly use more than one type of cheese. Mayonnaise or mustard are favorite condiment choices but my son likes horseradish with roast beef.
You may notice something obvious missing from this sandwich. Tomato. There’s no tomato. I don’t like tomatoes. My son’s sandwich had tomato but just a slice. So see what I mean by the customizing of your sandwich. Even better, you can make a different version for each member of your family. Or they can make their own. While you can use white or wheat bread, I find that an artisan loaf works best. Typically I use white mountain bread that I purchase at Publix. Sourdough or Italian would be similar. I like a light toast on the bread. If you’re packing this sandwich in a lunch box, I suggest putting the lettuce or cheese next to the bread so the deli meats don’t make the bread soggy.
Makes one sandwich
Ingredients
- 3 slices artisan bread
- 2 slices bacon, cooked and broken in half
- 2 slices provolone cheese
- 4 slices thinly shaved ham
- 4 slices thin roast beef
- 2 leaves lettuce
- Mayonnaise
Instructions
- Lightly toast bread. Spread mayonnaise on one side of each slice of bread. On the bottom slice begin to build sandwich. Layer lettuce, ham, cheese, bacon, another slice of bread, roast beef, bacon, cheese, lettuce and bread. Slice and enjoy
Notes
Use your favorite deli meats and cheese. Artisan bread works best.
Celebrate International Bacon Day with these delicious recipes. Thank you Liz at Books n’ Cooks for hosting.
- Bacon Corn Pizza from Caroline’s Cooking
- Bacon Wrapped Asparagus from A Day In The Life On The Farm
- Barbecue, Bacon, & Cheddar Stuffed Sweet Potatoes from Tip Garden
- Broccoli Bacon Salad from Feeding Big
- Chicken Bacon Ranch Skillet from Amy’s Cooking Adventure
- Hot German Potato Salad with Bacon from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Pasta Carbonara Torte from Karen’s Kitchen Stories
- Roast Beef, Ham and Bacon Club Sandwich from Family Around The Table
- Surprise Biscuits from Culinary Adventures with Camilla
- Warm Bacon Gruyere Dip with Caramelized Onion and Chive from Bear & Bug Eats
- Wilted Lettuce Salad with Hot Bacon Dressing from Palatable Pastime
It’s said that bacon makes everything better. I tend to agree. If you ask just about anyone that comes to visit us, they will tell you I serve at least one dish that includes bacon. My brother tells me I need to write a bacon cookbook. When searching the Taste of Home website recently for something to make with chicken breasts I had defrosted I stumbled across a recipe for bacon cheddar chicken. So that’s this week’s Taste of Home Tuesday recipe. I changed the name because I think it’s important to mention that barbecue sauce is involved. It certainly adds another layer of flavor.
Disclaimer: Thank you to our Cabot Creamery Cooperative for sponsoring #DairyMonth and for providing the prizes free of charge. This company also provided the bloggers with samples and product to use for recipe development. All opinions are my own.One morning I whipped up these breakfast egg bites and they were a total hit. My youngest son is not a huge fan of eggs but he will eat an omelet. These are essentially mini omelets that you can create with any ingredients your family likes. You can even let each family member make their own with their favorite things. Set out bowls of cooked, crumbled sausage, chopped onions, cooked and crumbled bacon, chopped cooked broccoli, chopped green peppers, and a variety of shredded cheeses to choose from.
My youngest enjoyed these so much he’s asked for them each morning since I initially made them.
This post is sponsored in conjunction with 
While I used the Cabot Vermont Sharp for this post because I like the classic sharp taste but you can certainly use your favorite Cabot cheese. Try the pepper jack or hot habanero for a bit of a kick.
My husband and youngest son absolutely love Caprese salad. So when I saw this main dish chicken version in a magazine I knew I had to make it for them. Even better, I had all the ingredients without have to make a run to the grocery store. Don’t you love when that happens?
