The Towering Triple-Stack Club

Lay the bacon strips in a single layer in a cold large skillet. Turn the heat to medium and cook for 8 to 10 minutes, flipping halfway through, until the bacon is deeply golden and crisp. Transfer to a plate lined with paper towels and set aside.

While the bacon cooks, prepare the garlic aioli by combining the mayonnaise, minced garlic, Dijon mustard, and black pepper in a small bowl. Stir until smooth and set aside.

Toast all 6 slices of bread until evenly golden brown. You can use a toaster or broil them on a sheet pan for about 90 seconds per side for more even color.

Spread a thin layer of softened butter on one side of each middle bread slice (these are the slices that will be sandwiched between the other layers, so they need fat on both sides for richness).

Spread the garlic aioli generously on one side of each of the remaining bread slices.

Build the first tier: Place 2 slices of toast aioli-side up. Layer 3 slices of turkey on each, followed by a tomato round and a lettuce leaf.

Add the middle bread slices butter-side down on top of the lettuce. Spread aioli on the top side of these middle slices.

Build the second tier: Layer 2 slices of ham and 3 strips of crisp bacon on each sandwich. Top with another tomato round.

Place the final bread slices aioli-side down to close the sandwiches.

Press each sandwich gently but firmly with your palm to compress the layers slightly. Insert 4 toothpicks into each sandwich in a square pattern, pushing them all the way through.

Using a sharp serrated knife, cut each sandwich diagonally into 4 triangles, cutting between the toothpicks so each triangle is held together by a pick.

Arrange the triangles on a plate standing upright so the layers are visible. Serve immediately with chips or a pickle spear on the side.