International Club Recipe
A triple-decker with Polish ham, American roast beef, Boursin spread, Lebanese-sliced lettuce, tomatoes and mayonnaise on Jewish rye.
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Ingredients
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Sandwich Layers & Bread
Meats & Spread
Vegetables & Garnish
Assembly & Optional
Method
Prep
Toast bread (optional)
If you prefer lightly toasted bread: spread 1/2 tablespoon softened butter on one side of each rye slice (use remaining butter to coat a skillet) and toast in a skillet over medium heat until golden and lightly crisp, about 1–2 minutes per side. Alternatively, toast in a toaster oven for 2–3 minutes. Let cool slightly.
Wash and dry the Lebanese/romaine lettuce leaves. Pat them dry with paper towels and set aside.
Slice the tomatoes into 1/4-inch (6 mm) thick rounds. Lightly season tomato slices on both sides with a pinch of kosher salt and a little freshly ground black pepper; set aside.
If Boursin is firm from refrigeration, let it sit at room temperature for 10–15 minutes so it spreads easily.
Build the Three Tiers
Bottom layer (Bread 1 → Bread 2)
Place one slice of rye on your work surface, untoasted or toasted as preferred. Spread about 1 tablespoon mayonnaise evenly over the top of this slice. On top of the mayo, spread about 1 heaping tablespoon (approx. 20 g) Boursin in a thin, even layer. Arrange 4 slices of Polish ham to cover the cheese layer without too much overlap. Add 2–3 lettuce leaves (trim if necessary to fit) over the ham. Top with a second slice of rye, mayo side down if desired.
Middle layer (Bread 2 → Bread 3)
On the top of the second bread slice (the exposed face), spread 1 tablespoon mayonnaise and another 1 heaping tablespoon Boursin. Layer 4 slices of roast beef evenly across the Boursin. Place seasoned tomato slices (about 3–4 rounds) on top of the roast beef, distributing evenly. Add 2–3 more lettuce leaves. Place the third slice of rye on top of this stack, mayo side down if you spread mayo on it.
Top finishing
Spread the top (third) slice with the remaining mayonnaise (approximately 1 tablespoon) on the inner face before closing if you did not already. Press the sandwich gently to compress slightly and ensure even layers.
Portioning & Serving
Insert sandwich picks or toothpicks through the stack—one near each end of the sandwich halves—to stabilize the triple-decker.
Using a sharp serrated knife, trim the crusts if desired, then cut the sandwich into thirds or halves diagonally to create manageable portions. Wipe the knife between cuts for clean slices. Each whole sandwich yields 3-4 servings depending on portion size.
Serve immediately. If preparing ahead, wrap each sandwich half tightly in parchment or plastic wrap and refrigerate up to 4 hours to keep ingredients fresh (lettuce and tomato are best added just before serving to avoid sogginess).