The Loaded Club Melt
Prep time: 15 mins | Cook time: 10 mins | Servings: 3 large sandwiches
Ingredients
Bread: 3 thick slices of sourdough or brioche.
Proteins: 1 lb thinly sliced deli turkey and 12 strips of thick-cut bacon (cooked until crispy).
Produce: 2 large beefsteak tomatoes (sliced), 1 head of iceberg lettuce (shredded very fine), and fresh parsley (chopped).
Cheese: 6 slices of sharp cheddar or colby jack.
The Spread: 1/2 cup mayonnaise, 1 tbsp Dijon mustard, and a pinch of black pepper.
Instructions
Prep the Base: Toast your bread slices in a pan with a little butter until golden brown on both sides. Place them on a baking sheet.
Layer the Melts:
Spread a generous layer of the mayo-mustard mix on each slice.
Add 2 slices of cheese to each.
Pile the turkey high (fold the slices to create volume rather than laying them flat).
Place under a broiler for 1–2 minutes just until the cheese is bubbling and the turkey is warm.
The “Loaded” Toppings:
Add a layer of crispy bacon over the warm turkey.
Place two thick tomato slices on top. Season the tomatoes with a tiny bit of salt and pepper.
Add more bacon (because why not?).
The Finishing Touch:
Top with a massive mountain of shredded lettuce.
Garnish the entire tray with freshly chopped parsley and a drizzle of the remaining mayo mix or a light vinaigrette if you like extra zing.
Pro Tips for that “Deli Look”
Shred the Lettuce: Use a very sharp knife to cut the iceberg lettuce into paper-thin ribbons. This gives it that light, airy texture seen in the photo.
The Fold: Don’t just stack the turkey; “ribbon” it. Scrunch each slice up before putting it on the bread to trap heat and create height.