This delicious layered low FODMAP club sandwich is filled with deli meats, cheese, tomatoes, and lettuce. It is perfect for lunch or a quick dinner. The combination of the toasted bread topped with creamy mayonnaise and the sandwich fillings creates a delicious sandwich.
The origin of the club sandwich has two possible options, depending on who you ask. Option number one claims the club sandwich originated in 1894 at the Saratoga Club House in Saratoga Springs, New York. However, it is important not to ignore option two. In 1889, the Union Club of New York City was mentioned in the New York Evening World and asked, “Have you tried a Union Club Sandwich yet?” No matter which origin story you support, we can all get behind the New York club sandwich. It is tasty!
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Why You'll Love This Recipe
- Customize The Sandwich With What You Love
- Great For Lunch Or Dinner
- Easily Adaptable To Gluten Free or Dairy Free
Featured Ingredients
- Bread - Use sturdy white bread, sourdough, or gluten free bread if needed.
- Deli Ham - Smoked ham, sliced thin.
- Deli Turkey - Roasted deli turkey, sliced thin.
- Bacon - Crispy Bacon adds a salty component to the sandwich.
- Fresh Lettuce - Iceberg lettuce, romaine lettuce, or any crisp lettuce will work.
- Tomato - Use a thick slice of a tomato, like a beefsteak tomato.
- Mayonnaise - Hellman’s is the best brand. We love it in our house.
- Cheddar Cheese - A classic flavor and a beautiful color.
- Pepper Jack Cheese - Adds a bit of spice and a creamy cheese option.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
- Toast three slices of bread. Spread mayo onto the bread.
- Add a slice of cheddar cheese.
- Two slices of turkey.
- Add a tomato slice - seasoned with salt and black pepper.
- Two slices of ham.
- Add a slice of pepper jack cheese.
- Next, add another slice of bread with mayo on both sides.
- Add lettuce pieces.
- Tear a bacon strip in half.
- Top the sandwich with the last piece of toasted bread with a slather of mayo.
Now, the challenge is keeping the club sandwich stable. Secure the sandwich on both sides using long cocktail sticks or a long toothpick to create neat stacks. Slice the sandwich in half or into the signature diamond pattern with a large kitchen knife.
Tips and Tricks
This triple-decker sandwich is easily customizable. Have someone who needs gluten free? Swap in a gluten free bread for the white bread. For someone who doesn’t like tomatoes, omit them from the sandwich. For someone who cannot tolerate dairy, use a dairy-free cheese or leave it off.
Ingredient Swaps
- Cooked Chicken Breast - Swap out one of the deli meats for cooked chicken breasts.
- Dijon Mustard - Swap out mayonnaise for Dijon mustard or regular mustard.
- Cheese Options: Use whatever sliced cheese you love. Great options include Monterey Jack, Swiss, and Provolone.
- Bacon Options: Use turkey bacon for a low fat option. Cottage bacon is a great option for sandwich bacon.
Variations
Gluten Free Club Sandwich: Use gluten free white bread like Canyon Bakehouse for an awesome gluten free sandwich option.
Dairy Free Club Sandwich: For a dairy free option, use sliced dairy free cheese or omit cheese completely.
Club Sandwich Lettuce Wrap: Skip the bread completely and use iceberg lettuce or butter lettuce cups to create a wrap with the sandwich fillings.
Storing
Store: Keep any leftover sandwich fillings in separate airtight containers. It is best to make a sandwich fresh rather than store it. If you have leftovers from an assembled sandwich, wrap it tightly in plastic wrap and store it in the refrigerator. Eat the leftovers quickly because the texture of the toasted bread will not fare well for very long.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Bread - Gluten Free White Bread safe at 2 slices or 62 grams per meal. Skip the extra piece of toast in the middle if you can not tolerate 3 slices of bread.
- Deli Ham - Find a brand that does not have high fructose corn syrup or honey listed in the ingredients.
- Deli Turkey - Find a brand that does not have high fructose corn syrup, garlic or onion listed in the ingredients.
- Bacon - Safe at 2 strips or 60 grams per meal.
- Lettuce - Iceberg lettuce is safe at 1 ½ cups or 75 grams per meal.
- Tomato - Safe at ½ cup or 65 grams per meal.
- Mayonnaise - Safe at 2 tablespoons or 40 grams per meal.
- Cheddar Cheese -Safe at 2 slices or 40 grams per meal.
- Pepper Jack Cheese - Monterey Jack cheese is safe at 2 slices or 40 grams per meal. Swap it in for pepperjack if spice is not tolerated.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
The club sandwich can also be called a clubhouse sandwich on menus. It is a fancier name for the club sandwich.
Meal Planning
Serve this classic club sandwich with a side of Instant Pot potato salad, potato chips, or french fries. Add a side of fresh vegetables like baby carrots, snap peas or sliced bell peppers. Add a cup of soup, like low FODMAP chicken soup with noodles, low FODMAP baked potato soup, or low FODMAP chili. All would be great options for a soup and sandwich combo!
Additional Low FODMAP Sandwich Recipes
Recipe
Low FODMAP Club Sandwich
Ingredients
- 1 loaf white bread gluten free if needed
- 1 cup mayonnaise
- 8 slices cheddar cheese
- ½ pound smoked deli turkey (Note 1)
- 2 medium tomatoes sliced
- ½ pound deli ham (Note 2)
- 8 slices pepper jack cheese (Note 3)
- 1 head iceberg lettuce
- 8 slices fully cooked bacon
Instructions
- Toast three bread slices in a toaster or under the boiler in the oven. Remove from the toaster and spread mayo on each piece of toast.
- On top of the mayonnaise side of the bread, add a slice of cheddar cheese. Next, add two slices of turkey, one tomato slice - seasoned with black pepper and salt, two slices of ham, and top with a piece of paperjack cheese.
- Next, add another slice of bread, with mayonnaise spread on both sides.
- Next, add lettuce pieces, bacon slices trimmed to fit on the sandwich.
- Top with a mayonnaise slathered piece of toasted bread.
- Using two long cocktail sticks or a long toothpick, secure the sandwich on both sides to create neat stacks. With a large kitchen knife, slice the sandwich in half. If you would like, you can add four cocktail sticks to each corner and cut the sandwich into a diamond-like pattern.
- Serve the sandwich with potato chips, like kettle chips or french fries, or a deli salad, like potato salad or pasta salad.
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