PrintClassic Club Sandwich
We build this triple-decker beast of a sandwich on thick, toasted Big Sky Bread, layering in smoky Greer’s Ranch House bacon, deli ham, turkey, and sharp Hiland Dairy cheddar with peppery Scissortail Farms fresh basil. A quick blend of Garden Club mayo and Red Boy mustard ties all the salty, smoky crunch together into a lunchtime classic you can assemble in minutes. Serve with your favorite potato chips (or better yet, use them as a topping in your sandwich).
Ingredients
- 6 slices Big Sky Bread, Honey Whole Wheat
- 4 slices Greer’s Ranch House bacon, cooked
- 3 tablespoons Garden Club mayonnaise
- 3 tablespoons Ben Jack’s jalapeno honey mustard
- 4 slices Hiland Dairy cheddar cheese
- 4 slices Bar-S deli ham
- 4 slices Bar-S deli turkey
- 2 Scissortail Farms butter lettuce leaves
- 1 tomato, sliced
- 4 Scissortail Farms basil leaves
Toast bread until golden.
Spread one side of each slice of bread with mayo and honey mustard. Stack sandwich so that each has a total of three slices of bread. Place cheese, ham, turkey, lettuce, tomato and basil between layers.
Cut sandwich into quarters, and secure each with a toothpick.