The Thin Sliced Club
A proper three decker. Thin Sliced bread is the only one in the line that lets you stack three layers without building something nobody can bite.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 2
Ingredients
Two clubs, four triangles each.
- ThinSlim 6 slices ThinSlim Foods Love-the-Taste Bread Thin Sliced Plain
- 6 slices bacon
- 6 oz sliced roast turkey breast
- 4 leaves crisp romaine or iceberg
- 1 medium tomato, sliced 1/4 inch thick
- 3 tbsp mayonnaise
- Kosher salt and black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
Swap it
- Bread Plain $9.49
- Bread Seeded $9.49
Method
- Cook the bacon in a skillet over medium heat 6 to 8 minutes, turning once, until it is browned and stiffens when lifted. Drain on paper towels and break each strip in half.
- Lay the tomato slices on a paper towel, salt them lightly and leave them 5 minutes, then blot the tops. This is what keeps the sandwich from going wet.
- Toast all six slices of bread until they are golden and firm at the edges. Thin Sliced toasts fast, so watch it from about 90 seconds.
- Spread mayonnaise on one side of two slices, both sides of two slices, and one side of the last two.
- Build each club: bottom slice mayo side up, turkey, lettuce. Middle slice, both sides dressed. Bacon, tomato, more lettuce. Top slice mayo side down.
- Press down gently with your palm, then pin each quarter with a wooden pick placed about an inch in from the corner.
- Cut corner to corner into four triangles, cutting through the picks, not beside them.
Tips
Toasting is not optional here. Thin Sliced is soft and thin by design, and an untoasted triple decker tears the moment you cut it. Toasted, it goes rigid enough to hold three layers and stays that way while you eat.
The middle slice is the whole trick of a club. It stops the filling sliding out and gives the sandwich its structure. Dress both sides of it or it sits dry against the turkey.
Salting and blotting the tomato takes five minutes and is the difference between a sandwich that holds and one that soaks through by the second triangle.
The middle slice is the whole trick of a club. It stops the filling sliding out and gives the sandwich its structure. Dress both sides of it or it sits dry against the turkey.
Salting and blotting the tomato takes five minutes and is the difference between a sandwich that holds and one that soaks through by the second triangle.