Classic Clubhouse Grille Sandwich Recipe

This is a straightforward homemade version of the Clubhouse Grille Sandwich — smoky, cheesy, and full of savory layers that hit every craving. It’s fast, indulgent, and perfect when you don’t wanna fuss but still want something epic.

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Quick Summary

• Prep time: 5 mins
• Cook time: 10 mins
• Flavor: smoky, cheesy, savory
• Great for: lazy lunches, game-time snack, couch-side comfort

Why I Like This Recipe

Not gonna lie, I had leftover smoked turkey thighs and thought, “let’s get crazy.” Piled meat, melted cheese, smoky BBQ… it was like a fancy grilled cheese that grew up. Ate it between couch cushions. Made it again next night. Never gets old.

Ingredients

• 2 thick slices of bread (Texas toast’s ideal)
• 1 Tbsp unsalted butter, softened
• 2 tsp mayonnaise
• 2 tsp BBQ sauce (your fave)
• 3 slices ham
• 3 slices smoked turkey
• 1 slice extra sharp cheddar
• 1 slice Jack cheese
• 2 slices cooked bacon
• 2 slices tomato
• Iceberg lettuce
• Optional: sliced avocado

How To Make Classic Clubhouse Grille Sandwich

1. Heat your skillet: Medium-high heat is fine—don’t burn it.
2. Butter the bread: Spread butter on one side of each slice.
3. Toast: Butter side down in pan till golden. Remove and lay flat on plate, buttered side down.
4. Sauce it up: Slather mayo on one side, BBQ on the other of the un-buttered sides.
5. Layer: Pile ham, turkey, cheddar & Jack in skillet. Let cheese melt, maybe tip the pan to gather that drippy goodness.
6. Build it: Transfer cheese-meat stack onto the mayo slice. Top with bacon, tomato, lettuce, (avocado if you’re feeling fancy). Cap with BBQ slice.
7. Slice & serve: Press gently, slice in half, and devour.

Tips for Success

• Texas toast rules – it holds up under all that goo.
• Smoke level – use smoked turkey if you’ve got it, it takes it next level.
• Cheese melt – cover pan or tent with lid to get those cheeses ooey.
• Avocado’s optional – but creamy layer is dreamy.
• Drippy mess – wrap it in foil for eating on the go.

Storage and Reheating

• Fridge: Eat immediately for best texture.
• Reheat: Skillet on medium low until warm and crisp returns.
• Freezer: Not recommended—you’ll lose that crisp.

Frequently Asked Questions

• Can I swap meats?
  Totally — turkey, chicken, roast beef, go wild.
• Want vegetarian?
  Skip meat, double cheese, add avocado, lettuce, tomato.
• Can I use mayo on both slices?
  Sure, but BBQ side gives that tangy twist.
• Make ahead?
  Build it, wrap in foil, fridge for a few hours—then toast.
• Burnt toast?
  Lower heat and watch–it browns fast.

Common Mistakes and How to Dodge Them

• Bread burns too fast → medium heat is your friend.
• Cheese doesn’t melt → cover pan for a minute.
• Sandwich falls apart → don’t overstuff. Balance the layers.
• Gooey mess → let it rest 1 min before slicing.
• Dry bites → mayo + BBQ sauce = moisture & flavor.

Nutrition Facts (Per Sandwich)

• Calories: ~1002 kcal
• Carbs: 35 g
• Protein: 54 g
• Fat: 71 g
• Saturated Fat: 31 g
• Cholesterol: 202 mg
• Sodium: 2112 mg
• Potassium: 738 mg
• Fiber: 3 g
• Sugar: 9 g
• Calcium: 514 mg
• Iron: 4 mg