Cowboy Club Sandwich Stack

Cowboy club sandwich brings together crisp toast juicy meats tangy sauce and cheddar in a stack that is diner-worthy but simple enough for any home kitchen. This recipe has become my go-to for weekend lunches not just because it is deeply satisfying but also because it turns leftover meats into something special.

There is something nostalgic about layering these classic ingredients together. The first time I made this was to impress my older brother on his birthday and it quickly became one of our lunchtime traditions.

Gather Your Ingredients

• Slices of white or whole wheat bread: Toasting adds texture and structure sturdy bakery bread works best
• Butter: Softened to spread easily on toast which helps with richness and crispiness
• Cooked bacon: Choose thick-cut for more flavor and crisp edges look for bacon with more meat than fat
• Roast beef: Thinly sliced from the deli counter or homemade leftovers work well select lean but tender cuts
• Smoked turkey breast: Smokiness pairs well with tangy barbecue sauce go for freshly sliced turkey over packaged
• Cheddar cheese: Sharp or medium cheddar adds creamy bite buy block cheese and slice it fresh if possible
• Ripe tomatoes: Seek out large heirloom or vine-ripened tomatoes slice them just before assembling
• Mayonnaise: Adds creaminess opt for real full-fat mayo for best texture and taste
• Barbecue sauce: Sweet and smoky blends work best look for bottles with minimal added sugar
• Lettuce: Use large crisp leaves like romaine or iceberg for crunch wash and dry them thoroughly
• Salt and pepper: Season each layer with a gentle touch to bring flavors together use kosher salt and freshly cracked black pepper if possible

How to Make It

Toast the Bread:

Toast six slices of bread in a toaster or oven until golden and crisp. As soon as they come out spread softened butter on one side of each slice while still warm so it melts in.

Mix the Mayo-Barbecue Sauce:

In a small bowl stir together the mayonnaise and barbecue sauce until completely blended. Taste and adjust ratios depending on your preference for creaminess or tang. Set aside.

Build the First Layer:

On a work surface lay out three slices of the buttered toast. Spread about a tablespoon of the mayo-barbecue mixture onto each slice. Top with thinly sliced roast beef then add generous slices of tomato. Place a slice of cheddar cheese over the tomatoes. Sprinkle lightly with salt and pepper.

Add the Second Layer:

Place a second slice of toast on top of the first layer. Spread another tablespoon of the mayo-barbecue sauce mixture. Layer on smoked turkey slices and cooked bacon strips. If you want extra cheesiness add another slice of cheddar here. Season again very lightly with salt and pepper.

Finish the Stack:

Lay a large piece of crisp lettuce over this filling. Cap the sandwich with a third slice of toast. Spread a thin layer of the sauce mixture on the inside of this top slice before closing.

Slice and Serve:

Hold the sandwich firmly and use a sharp knife to slice into quarters. Secure each piece with a toothpick if desired for a true club sandwich presentation. Serve immediately while the bread is crisp.

Bacon is my favorite part as I love its smoky crunch tucked between juicy tomato and creamy cheese. The first time we made this as a family my niece insisted on adding an extra layer of cheese and now none of us make it any other way.

Flavor Boosters

Wrap leftover sandwich quarters tightly with plastic wrap and refrigerate for up to two days. To keep bread from getting soggy place a dry paper towel in with the sandwich. Offer a quick re-toast on a skillet over low heat if you like warm bread and melty cheese the next day.

Serving Suggestions

Pair the cowboy club sandwich with kettle-cooked potato chips crisp pickles or a simple green salad. Cut into triangles and skewer with sandwich picks for a party platter or picnic lunch. It is also excellent with a hot bowl of tomato soup on a cold day.

Creative Twists

Swap roast beef for leftover steak or skip the bacon for a vegetarian version using avocado slices. Rye bread or sourdough gives the sandwich an earthier note. Use pepper jack if you want extra spice or honey mustard instead of barbecue sauce for a sweeter twist.

Letting the sandwich sit for five minutes before slicing helps the layers set and flavors meld. Thinly sliced meats and cheeses work best for even stacking. Serve with pride and enjoy every stacked bite!

Common Questions About This Recipe

→ What type of bread works best for this sandwich?

Either white or whole wheat bread can be used. Toasting the bread adds a crucial crunch to complement the layers.

→ Can I substitute the meats used?

Yes, you may swap roast beef or turkey for ham, chicken, or your preferred deli meats for variety.

→ Is there a vegetarian version of this sandwich?

Replace the meats with plant-based deli slices and crispy chickpea bacon for a vegetarian adaptation.

→ What sauce is used in the sandwich?

A mixture of mayonnaise and barbecue sauce gives the sandwich its creamy tang and smoky-sweet flavor profile.

→ How can I prepare this sandwich in advance?

Assemble the sandwich close to serving time for optimal freshness. Keep the components prepared separately if making ahead.