Fresh & Crispy BLT Club Sandwich

Here’s my tried-and-true BLT club sandwich recipe, with crispy bacon, fresh lettuce, juicy tomatoes, and an extra layer of turkey, all stacked between three perfectly toasted slices of bread.

This sandwich has become my go-to lunch option when I’m craving something filling and satisfying. I often make extra bacon in the morning so I can quickly put these together for the family. Nothing beats a good club sandwich for a quick and tasty meal, right?

What Kind of Bacon Should I Use?

For a BLT club sandwich, regular sliced bacon from the grocery store works perfectly fine – you’ll find it labeled as “center cut” or “standard cut” bacon. If you want to take your sandwich up a notch, thick-cut bacon can add extra crunch and meaty flavor, though it might take a little longer to cook. While turkey or Canadian bacon can work in a pinch, traditional pork bacon gives you that classic BLT taste and texture we all know and love. Just make sure to cook your bacon until it’s nice and crispy – this prevents it from getting chewy or rubbery in your sandwich, and helps it stand up to the juicy tomatoes and crisp lettuce.

Options for Substitutions

This sandwich is pretty flexible and you can switch things up based on what you have in your fridge:

• Sourdough bread: While sourdough gives a nice tangy flavor, you can use any sturdy bread like whole wheat, rye, or regular white bread. Just make sure it’s fresh and can hold up to all the fillings.
• Bacon: Regular bacon works best, but turkey bacon can work for a lighter option. You could also use pre-cooked bacon to save time, though the flavor won’t be quite as fresh.
• Turkey lunch meat: Feel free to swap this with any deli meat you prefer – ham, chicken, or roast beef all work great. You could even use leftover roasted turkey or chicken.
• Cheese: Any cheese you like works here – cheddar, Swiss, provolone, or American are all good choices. You can even skip it if you’re not a cheese fan.
• Mayo: Not into mayo? Try mashed avocado, hummus, mustard, or any sandwich spread you enjoy. Each will give the sandwich its own unique taste.
• Butter: Butter helps create a nice golden toast, but you can use margarine or even a light coating of olive oil if you prefer.

Watch Out for These Mistakes While Making

The biggest mistake when making a BLT club sandwich is using untoasted bread, which can lead to a soggy sandwich that falls apart – always toast your sourdough until it’s golden brown and let it cool slightly before assembly.

Another common error is slicing tomatoes too thick or not patting them dry with paper towels first, which can make your sandwich drip and slide around; aim for medium-thick slices (about 1/4 inch) and remove excess moisture for the perfect bite.

When layering your sandwich, don’t make the rookie mistake of putting mayo directly against the lettuce or tomato – instead, spread it on both sides of the toasted bread to create a moisture barrier that keeps your sandwich fresh and crisp.

For the best bacon results, cook it in the oven on a rack over a baking sheet at 375°F until crispy, and let it drain on paper towels to prevent greasiness that could make your sandwich heavy and messy.

What to Serve With BLT Club Sandwiches?

A BLT club sandwich is filling on its own, but adding the right side dish makes lunch even better! The classic choice is a handful of crispy potato chips, which adds the perfect salty crunch to complement your sandwich. If you’re feeling a bit fancier, a scoop of cold potato salad or coleslaw works great – the creamy texture pairs really well with the crunchy bacon and toasted bread. For a lighter option, try a simple mixed green salad or some pickle spears on the side, which add a nice tangy contrast to the rich sandwich flavors.

Storage Instructions

Keep Fresh: If you need to make your BLT Club a few hours ahead, wrap it tightly in plastic wrap or aluminum foil and keep it in the fridge. The sandwich will stay good for about 24 hours, but keep in mind that the bread might get a bit soft and the lettuce less crispy over time.

Prep Ahead: Want to save time? Cook your bacon and slice your veggies the day before, storing them separately in airtight containers in the fridge. This way, you can quickly assemble your sandwich when you’re ready to eat. The prepped ingredients will stay fresh for 2-3 days.

Pack for Lunch: Taking your club sandwich to work or on a picnic? Keep the lettuce and tomato separate from the bread and pack them in a small container. This prevents the bread from getting soggy. Just assemble your sandwich right before eating for the best texture and taste!

Preparation Time	10-15 minutes
Cooking Time	8-12 minutes
Total Time	18-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 100-120 g
• Fat: 130-150 g
• Carbohydrates: 160-180 g

Ingredients

• 8 tomato rounds (ripe, medium-sized)
• 4 slices cheese (provolone or cheddar)
• 12 strips cooked bacon
• mayonnaise (I prefer Hellmann’s)
• thin rings red onion
• 4 tbsp butter (unsalted, fortoasting)
• 8 slices sourdough bread (I use King Arthur’s brand)
• 4 leaves lettuce (crisp romaine or iceberg)
• 8 slices turkey deli meat

Step 1: Preheat Griddle and Prepare Bread

• 8 pieces sourdough bread
• mayonnaise, as desired

Heat a large griddle to 375°F.

Take two slices of sourdough bread and open them like a book.

Spread mayonnaise on the inside of both slices as desired, then press them back together.

Step 2: Butter Bread and Begin Griddling

• 4 tbsp butter (for spreading on bread)
• sourdough bread prepared in Step 1

Spread butter on the outside of each slice of sourdough bread.

Place the bread butter-side down onto the heated griddle.

This helps create a golden, crispy exterior during cooking.

Step 3: Assemble Sandwich Fillings

• 4 slices of cheese
• 12 strips of cooked bacon
• 8 portions turkey deli slices
• 8 rounds of tomato
• thin rings of red onion
• 4 leaves lettuce

On one slice of bread (with the buttered side down on the griddle), layer a slice of cheese, several strips of cooked bacon, two portions of turkey slices, two rounds of tomato, some thin rings of red onion, and a leaf of lettuce.

I like to add a bit of extra tomato for juiciness.

Step 4: Griddle Sandwich Until Golden and Serve

Allow the sandwich to cook on the griddle until the bottom and top sides are golden and crispy.

Once done, carefully place the second piece of griddled bread on top to complete the sandwich.

Cut the sandwich in half and serve immediately for maximum crispiness.