Triple-Decker Club Sandwich

The club sandwich has been a hotel and country club staple for more than a century, and its appeal is engineering as much as flavor. The middle slice of toast gives structure, so every bite gets meat, crunch and something fresh. Bake the bacon instead of frying it; the strips stay flat, which makes stacking far easier. Toast the bread until it is properly golden, not pale, because it needs to stand up to tomato juice. Pin before you cut, then use a long serrated knife in gentle sawing strokes.