Turkey Club Recipe

Cook bacon

Heat a skillet over medium heat. Place bacon slices in a single layer and cook until crisp, 6–10 minutes, turning occasionally for even browning. Transfer to a paper towel-lined plate to drain. When cool, break each slice in half if desired.

Toast or butter bread

If you prefer toasted bread, toast three slices until golden. To pan-toast, spread butter on one side of each bread slice and cook buttered-side down in a skillet over medium heat until golden, about 1–2 minutes per side. Return to plate, buttered/toasted side ready for assembly.

Lay out the three slices of bread. Spread about 1 tablespoon of mayonnaise on one side of the bottom slice and on one side of the top slice (total 2 tbs used).

On the bottom slice (mayo side up), place half of the sliced turkey (approximately 4 slices) in an even layer. Season the tomato slices with a light sprinkle of salt and pepper, then arrange half the tomato slices (2) on top of the turkey.

Place the middle slice of bread on top of the tomato, mayo side down if you spread mayo on it. Spread a thin layer of mayonnaise (about 1 teaspoon) on the top of the middle slice (the side that will touch the next layer).

On the middle slice, layer the remaining turkey (4 slices), the cooked bacon (4 slices total, laid across), and the lettuce leaves. If using, add pickles to the side or inside now.

Top with the third slice of bread, mayo side down. Press gently to compact the sandwich slightly.

Using a sharp knife, cut the sandwich in half diagonally (three-quarter club traditionally uses two halves stacked). If serving as a double-deck club, insert toothpicks through each half to hold layers.

Serve immediately while bacon is still warm. Accompany with dill pickle spear or chips if desired.

Store any leftovers wrapped tightly in the refrigerator and consume within 24 hours for best texture; bread may become soggy.