Howdy, partner! If you're craving a sandwich that's stacked high with savory goodness and cowboy flair, you've found your next favorite. This Cowboy Club Sandwich is packed with juicy roast beef, crispy bacon, sharp cheddar, and loads of fresh veggies, all brought together with a zingy homemade BBQ mayo. Whether you’re feeding a crowd or looking for a satisfying solo lunch, this sandwich brings hearty flavors and big smiles to any table. Let's get cooking!
Why You'll Love This Cowboy Club Sandwich
- Bursting with smoky, savory, and fresh flavors in every bite.
- Customizable for picky eaters or bold foodies alike.
- Ready in just 20 minutes — perfect for busy days.
- Makes an epic lunch, hearty dinner, or crowd-pleasing party dish.
- Great way to use up leftover roast beef or fresh deli cuts.
Ingredients for Cowboy Club Sandwich
- 9 slices thick-cut sandwich bread (white, wheat, or sourdough)
- 6 oz thinly sliced roast beef (about 9-12 slices)
- 6 slices cooked bacon
- 3 slices sharp cheddar cheese
- 1 large tomato, sliced
- 6 leaves crisp Romaine or iceberg lettuce
- ½ small red onion, thinly sliced
- 3 tablespoon mayonnaise
- 2 tablespoon BBQ sauce (your favorite style)
- 1 tablespoon pickled jalapenos (optional, for a spicy kick)
- Butter, for toasting bread
- Salt & freshly ground black pepper, to taste
How to Make Cowboy Club Sandwich: Step-by-Step Directions
Prep Your Ingredients
- Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels.
- While bacon is cooking, slice tomato, onion, and prepare lettuce leaves. Set aside.
- In a small bowl, mix mayonnaise and BBQ sauce until well combined. For extra heat, stir in pickled jalapenos.
Toast the Bread
- Lightly butter both sides of each bread slice. Toast in a skillet or under the broiler until golden brown, about 1-2 minutes per side.
Assemble the Cowboy Club Sandwich
- Lay out 3 bread slices. Spread with BBQ mayo and layer with lettuce, roast beef, and cheddar cheese.
- Add the second bread slice to each, spread with more BBQ mayo, then top with bacon, tomato, red onion, and another layer of lettuce.
- Top with the final bread slice. Secure each sandwich with toothpicks and cut into halves or quarters.
Notes for the Best Cowboy Club Sandwich
- For extra flavor, try toasting your bread in the bacon drippings. See sandwich bread tips at Serious Eats.
- Use freshly sliced roast beef from the deli counter for maximum juiciness and flavor.
- For a lighter option, swap regular mayo for low-fat or Greek yogurt mayo. Learn about healthy sandwich swaps at Eat This, Not That!.
Cowboy Club Sandwich Variations
- Chicken Cowboy Club: Substitute grilled or rotisserie chicken for roast beef.
- Vegetarian Cowboy Club: Use grilled portobello mushrooms or seitan for a meatless twist.
- Breakfast Cowboy Club: Add a fried egg on the middle layer for a breakfast spin.
Required Equipment for Cowboy Club Sandwich
- Large skillet or griddle
- Bread knife
- Cutting board
- Small mixing bowl
- Toothpicks (for securing sandwiches)
Storage Instructions for Cowboy Club Sandwich
Wrap leftover Cowboy Club Sandwich tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days. For best texture, keep sauces and wet ingredients separate until ready to eat. Do not freeze assembled sandwiches.
Suggested Pairings and Serving Recommendations
- Serve Cowboy Club Sandwich with kettle-cooked potato chips, coleslaw, or a crisp dill pickle.
- Pair with sweet tea, homemade lemonade, or your favorite craft beer for a true cowboy feast.
- Add a simple green salad for a complete meal.
Pro Tips for the Ultimate Cowboy Club Sandwich
- Let the cooked bacon drain well for maximum crispness and less grease in your sandwich.
- Stack your ingredients in the suggested order to avoid soggy bread and ensure the perfect bite every time — learn more about sandwich construction at Cooking Light.
- Always use a serrated bread knife when slicing for neat, clean edges.
Cowboy Club Sandwich FAQ
- Can I make Cowboy Club Sandwich ahead of time?
- Yes, but for best results, assemble just before serving to keep the bread from getting soggy.
- What’s the best bread for Cowboy Club Sandwich?
- Thick-cut sandwich bread like sourdough or whole wheat holds up best to the generous fillings.
- Can I make this sandwich gluten-free?
- Absolutely — just swap for your favorite gluten-free sandwich bread and check that all condiments are gluten-free.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Serves: 3 (large) Cowboy Club Sandwiches
Ingredients
- 12 slices sourdough bread, toasted
- 8 slices smoked bacon
- 2 boneless, skinless chicken breasts
- 4 slices sharp cheddar cheese
- 1 large tomato, sliced
- 1 small red onion, thinly sliced
- 1 cup leaf lettuce
- 4 tablespoons BBQ sauce
- 4 tablespoons mayonnaise
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
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1Preheat a grill pan over medium-high heat and brush chicken breasts with olive oil. Season with salt and black pepper.
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2Grill chicken breasts for 5-6 minutes per side until cooked through. Let rest, then slice thinly.
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3In a skillet, cook bacon over medium heat until crispy. Drain on paper towels.
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4Toast the sourdough bread slices until golden brown.
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5Assemble the sandwiches: spread mayonnaise on 4 slices of bread, top with lettuce, sliced tomato, grilled chicken, cheddar cheese, and bacon. Drizzle BBQ sauce, add red onion, and top each with another slice of bread. Repeat layers if desired, finishing with a third slice of bread.
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6Cut each sandwich into halves or quarters, secure with toothpicks, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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