Cowboy Club Sandwich

recipe image of a realistic top down mise en place shot showing toasted white sandwich bread deli turkey ham bacon cheddar cheese romaine lettuce roma tomatoes cowboy mayo kosher salt black pepper sourdough bread provolone pepper jack arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

This hearty Cowboy Club Sandwich combines smoky turkey, crispy bacon, sharp cheddar, and a zesty BBQ ranch sauce for a bold, rustic twist on the classic club that's perfect for busy weeknights or weekend lunches.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 3 servings

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

For the BBQ Ranch Sauce

1/2 cup 1/2
2 tablespoons 2 your favorite kind
1/2 teaspoon 1/2
1/4 teaspoon 1/4

For the Sandwich

9 slices 9 sourdough bread or Texas toast
1 pound 1 sliced smoked turkey breast
12 slices 12 thick cut bacon, cooked until crispy
6 slices 6 sharp cheddar cheese
1 cup 1 shredded iceberg lettuce
2 2 Roma tomatoes, thinly sliced
1/2 1/2 red onion, thinly sliced
3 tablespoons 3 butter, softened

Equipment

Mixing bowl
- Skillet or griddle
paper towels.
Sharp serrated knife

Method

Make the Magical BBQ Ranch Sauce

In a small mixing bowl, whisk together the ranch dressing, BBQ sauce, smoked paprika, and garlic powder until smooth and well combined. Set aside.

Cook the Bacon to Perfection

Cook the bacon slices in a skillet over medium heat or bake in the oven until crispy. Transfer to a paper towel-lined plate to drain excess grease.

Toast the Bread

Spread softened butter on one side of each slice of sourdough. Place butter side down in a large skillet or on a griddle over medium heat. Toast for 2 to 3 minutes per side until golden brown and crisp.

Begin the Assembly Line

Lay out three slices of toasted bread. Spread a generous layer of BBQ ranch sauce on the top side of each.
On one slice, layer two slices of smoked turkey and one slice of sharp cheddar cheese.

Build the Second Layer

Place a second slice of toast on top (sauce side up). Add six slices of crispy bacon, a handful of shredded lettuce, tomato slices, and red onion slices.
Top with the final slice of toast (sauce side down). Insert two toothpicks through the top to secure.

Slice and Admire

Using a sharp serrated knife, slice each sandwich in half diagonally. Serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 35gFat: 40g

Notes

Pro Tips: Choose sturdy bread like sourdough or Texas toast for best results. Toast the bread with butter for a golden crunch. Don't shy with the sauce- make extra for dipping. Assembly order matters: keep cheese near warm turkey for melting, place fresh veggies in the middle to avoid sogginess. Variations: Spicy- add jalapeños or swap cheddar for Pepper Jack. California- add avocado and sprouts. Chicken- use grilled chicken instead of turkey. Vegetarian- use plant-based bacon and smoked tofu. Serving Suggestions: Pair with kettle chips, French fries, coleslaw, fresh salad, or grilled corn. Storage: Wrap leftovers in plastic wrap and refrigerate up to 24 hours. Best enjoyed cold or deconstructed for reheating. FAQ: Sauce can be made ahead up to a week. Thick cut applewood smoked bacon is recommended. Gluten-free bread works. It's a club due to three bread slices.

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