WW-Friendly Creamy Ham & Turkey Club Sandwiches

Servings: 2 large club sandwiches
Serving size: 1 full sandwich, cut into 4 triangles
Estimated WW Points: 4–5 Points per sandwich
The chips shown on the side are not included in the Points estimate. Exact Points will depend mostly on the bread and deli meat brands you use.

Ingredients

For the Sandwiches

• 6 slices light white sandwich bread, about 1 Point each or lower
• 4 oz extra-lean deli turkey breast
• 4 oz extra-lean deli ham
• 2 cups shredded iceberg or romaine lettuce
• 2 green onions, thinly sliced
• Freshly cracked black pepper, to taste

For the Creamy Lettuce Dressing

• ½ cup nonfat plain Greek yogurt
• 1 tablespoon light mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon dill pickle juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried dill
• ¼ teaspoon black pepper
• Pinch of salt
• 1–2 teaspoons unsweetened almond milk, only if needed

Instructions

1. Start by preparing the creamy lettuce mixture. Add the Greek yogurt, light mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, dill, black pepper, and salt to a medium bowl.
2. Stir until completely smooth. If the dressing seems too thick to coat the lettuce easily, add almond milk 1 teaspoon at a time.
3. Add the shredded lettuce and green onions to the dressing.
4. Toss gently until the lettuce is lightly coated. You want it creamy like the filling shown in the sandwich, but not drenched in dressing.
5. Refrigerate the dressed lettuce for about 10 minutes while you prepare the rest of the sandwich.
6. Lightly toast the bread. Don’t toast it until it becomes crunchy like regular toast; you just want it slightly firm so it can hold the creamy lettuce and deli meat without getting soggy.
7. Lay two slices of bread on your work surface.
8. Divide half of the turkey between the two slices.
9. Add a generous layer of the creamy lettuce mixture.
10. Place another slice of bread on top of each sandwich.
11. Add the ham over the second bread layer, folding the slices instead of laying them completely flat. This makes the sandwich look fuller and gives you more texture in each bite.
12. Add another spoonful of the creamy lettuce mixture over the ham.
13. Finish each sandwich with the final slice of bread.
14. Press very gently with your hand just enough to hold the layers together. Don’t squash the sandwich.
15. Using a sharp serrated knife, cut each sandwich diagonally into 4 triangles.
16. Arrange the pieces on a plate with the filling sides facing outward.
17. Serve immediately, or refrigerate for about 10–15 minutes if you prefer your club sandwiches extra cold.
18. If you want chips on the side like the photo, measure out a small portion of baked or light potato chips and count those Points separately.

Nutrition Facts

Per full sandwich, approximately:

• Calories: 265
• Protein: 29g
• Carbohydrates: 31g
• Fat: 6g
• Saturated Fat: 1.5g
• Fiber: 6g
• Sugar: 5g
• Sodium: 890mg

Estimated WW Points: 4–5 per sandwich

The thing I’ve learned with sandwiches like this is that the lettuce mixture has to be creamy without being wet. I used to make the dressing a little too loose because I wanted plenty of it in the sandwich, and by the time I cut everything into triangles, the middle pieces of bread were already starting to get soggy. Now I keep the dressing pretty thick and only add enough to lightly coat the lettuce. You still get that creamy filling in every bite, but the sandwich actually holds together.

I also think lightly toasting the bread makes a huge difference. I’m not talking about turning it into crunchy toast — just enough heat to dry the surface slightly. That little bit of structure helps when you stack three slices of bread with meat and creamy lettuce between them.

Another thing I do is fold the deli meat instead of laying every slice completely flat. Flat slices tend to slide around, especially once the sandwich is cut. When they’re folded, you get little layers and pockets throughout the sandwich, which makes it feel more substantial even though you’re not using a huge amount of meat.

If I’m making these ahead for lunch, I actually keep the lettuce mixture separate and assemble the sandwich right before eating. The bread stays much fresher that way. If you absolutely need to assemble it in advance, toast the bread a little more than usual and keep the sandwiches tightly wrapped in the refrigerator.

And for the side, I personally prefer measuring a small amount of real chips rather than trying to make the sandwich itself bigger. A few crunchy chips next to a cold club sandwich make the meal feel complete, and it’s much easier to control the Points when the portion is measured instead of eating straight from the bag.