The Proper Triple-Decker Club Sandwich

⏱ 25 min · Serves 2

Three slices of toasted bread, crisp streaky bacon, juicy roast chicken, ripe tomato and cool lettuce, all held together with a lemony mustard mayo. Cut into four fat triangles and pin with cocktail sticks — it's the diner classic done properly at home.

Per serving: 1010 kcal · 52.0g protein · 50.0g carbs · 66.0g fat

Ingredients

• 6 slices white sandwich bread (thick-cut)
• 6 rashers streaky bacon
• 250g cooked chicken breast, thickly sliced (roast or poached)
• 1 large ripe tomato, sliced and lightly salted
• 4 crisp lettuce leaves (little gem or iceberg), shredded
• 6 tbsp good mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 2 tbsp softened butter
• Salt and freshly ground black pepper
• 4 cocktail sticks

Method

1. Fry the bacon in a dry pan over medium heat for 6-8 minutes, turning, until deeply crisp. Drain on kitchen paper.
2. Mix the mayonnaise, Dijon and lemon juice in a small bowl with a pinch of salt and plenty of black pepper.
3. Toast all 6 slices of bread until golden. Butter them lightly while warm — this stops the mayo soaking in.
4. Spread mustard mayo generously over one side of two slices, both sides of two slices, and one side of the final two.
5. Build each sandwich: base slice (mayo up), lettuce, chicken, salt and pepper. Add a middle slice (mayo both sides), then tomato slices and 3 rashers of bacon, snapped to fit.
6. Cap with the last slice, mayo side down. Press down firmly with your palm for a few seconds.
7. Push a cocktail stick into each quarter, then cut diagonally twice into four triangles with a long serrated knife. Serve at once with crisps or fries.