Mini Loaded Club Sandwiches

Mini Loaded Club Sandwiches

Mini Loaded Club Sandwiches


4 servings


  • 8 slices L&B Uncured Thick-Cut Hickory Smoked Bacon
  • 4 tablespoons unsalted butter, softened
  • 8 ½”-thick slices L&B Caraway Rye Artisan Bread
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 8 slicees L&B Black Forest Uncured Ham
  • 4 slices L&B Oven Roasted Turkey Breast
  • 4 slices white cheddar cheese
  • 2 vine-on tomatoes, thinly sliced
  • 1 avocado, thinly sliced
  • Kosher sal, to taste
  • Freshly ground black pepper, to taste
  • 2 cups loosely packed mixed spring greens


  1. Heat oven to 400 F. Line a baking sheet with parchment paper, place the bacon in a single layer on the baking sheet and cook until crispy, 15 to 20 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, cut the pieces in half. 

  2. Heat a cast-iron skillet over medium-high heat. Spread a thin layer of butter on both sides of each slice of bread. Toast the bread in the skillet until golden brown and crispy, about 2 minutes per side.

  3. In a small bowl, whisk together the mayonnaise and Dijon mustard. Spread 1 tablespoon Dijon mayo on one side of the bread slices. 

  4. To make one sandwich, layer one piece of bread with 2 slices of ham, 1 slice of turkey, 1 slice of cheddar, 4 pieces of bacon, 2 tomato slices, and ¼ of the avocado slices. Season with salt and black pepper. Top with a pinch of greens and another slice of bread, mayo side down.

  5. Repeat step 4 to make the remaining sandwiches. 

  6. Secure each mini sandwich with a toothpick and serve immediately.

  7. Recipe adapted from: Delish

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.