The Cowboy Club Sandwich

The Cowboy Club is a "loaded" version of the classic clubhouse sandwich. It maintains the iconic three-slice bread structure but swaps standard condiments for bold, smoky flavors and adds extra protein to satisfy a "ranch-hand" appetite.

The Components

1. The Cowboy Mayo

This is the "secret sauce." To make it, whisk together:

Mayonnaise: 1/2 cup

Barbecue Sauce: 1 tablespoon (hickory or mesquite recommended)

Dijon Mustard: 1 teaspoon

Smoked Paprika: 1/4 teaspoon

Garlic Powder: 1/4 teaspoon

2. The Layers

Bread: 3 slices of thick-cut white or sourdough bread, toasted until golden.

Meats: Sliced deli turkey, sliced deli ham, and 4 strips of thick-cut, crispy bacon.

Cheese: 2 slices of sharp cheddar (or Pepper Jack for a kick).

Produce: Crisp Romaine lettuce and thick-cut tomato slices.

Seasoning: Kosher salt and cracked black pepper (essential for the tomatoes).

Assembly Instructions

Prep the Bread: Lay out your 3 toasted slices. Spread a generous layer of Cowboy Mayo on one side of each slice.

Layer One (The Bottom): * On the first slice (mayo side up), layer half of the turkey and ham.

Add a slice of cheddar cheese.

Top with a leaf of lettuce.

Layer Two (The Middle): * Place the second slice of toast on top of the lettuce (mayo side down).

Spread more Cowboy Mayo on the top of this middle slice.

Layer the crispy bacon and the tomato slices.

Tip: Season the tomatoes directly with salt and pepper now.

The Crown: * Place the third slice of toast on top (mayo side down).

The Finish: * Secure the sandwich by poking four long toothpicks (or frilly picks) into the center of each of the four quadrants.

Using a serrated knife, cut the sandwich diagonally into four triangles.

Serving Suggestions

Side: Serve with kettle-cooked potato chips, a spicy pickle spear, or a side of coleslaw.

Drink: Pairs perfectly with an ice-cold sweet tea or a sarsaparilla.