Creole Tomato Club Sandwich

Yield 2 sandwiches
1 ratings


1 tablespoon canola oil

2 eggs

6 slices thick white bread

¼ cup mayonnaise

3 ounces deli-sliced turkey or chicken

3 ounces deli-sliced smoked ham

Salt and freshly ground pepper, to taste

8 slices cooked thick cut bacon, crisp

1 ripe Creole tomato, thinly sliced

4 inner romaine lettuce leaves, rinsed and dried


Heat oil in an 8″ nonstick skillet over medium-high heat; fry eggs, flipping once, until white is cooked and yolk is partially firm, 1-2 minutes. Season with salt and pepper; set aside.

Lightly toast bread and lay on a work surface; spread slices generously with mayonnaise. Top two slices of bread with deli-sliced turkey or chicken followed by ham. To each, add one egg, two pieces of bacon and lettuce to cover the bacon, followed by tomato slices. Season tomatoes with salt and pepper. Top each with a second piece of toast, mayonnaise side down. Spread mayonnaise on top of the bread. Top with turkey or chicken, two slices of bacon, lettuce and tomato. Lightly salt and pepper. Top with third piece of bread, mayonnaise side down. Secure with toothpicks; cut both sandwiches into quarters and serve.

Ingredients used in this recipe