Wash and dry the lettuce leaves. Slice the tomato into three 1/4-inch thick slices. If your bacon is not cooked, cook 6 slices in a skillet over medium heat until crisp, about 8–10 minutes, then drain on paper towels. If turkey is in a larger piece, thinly slice it. Allow cooked items to cool slightly.

2. Toast bread

Lightly toast all 6 slices of bread until just golden. This helps prevent sogginess and adds texture.

3. Dress bread

Spread about 1 tbs of softened butter on one side of three toasted slices (these will be outer faces). On the unbuttered side of the same three slices, spread about 1 tbs mayonnaise on each (or divide remaining mayo across the three slices). Reserve the remaining butter and mayonnaise for adjustments if needed.

4. Assemble first layer

On one of the slices with mayonnaise (unbuttered side up), place 3 lettuce leaves (trim to fit if needed), then arrange half the turkey (about 4 oz) evenly over the lettuce. Top the turkey with one tomato slice. Sprinkle a pinch (about 1/8 tsp) salt and a small grind (1/8 tsp) of black pepper over the tomato.

5. Add middle slice

Place a second slice of toasted bread on top of the first layer, buttered side facing up (so butter faces outward). On the unbuttered side of that middle slice, spread about 1 tbs mayonnaise, then add remaining turkey (about 4 oz) and the cooked bacon strips (3 strips), arranging evenly.

6. Top and finish

Place the third slice of toasted bread on top, buttered side up (butter facing outward). Press down gently to compact the sandwich slightly. If desired, secure the sandwich with toothpicks at two corners to hold layers.

7. Cut and serve

Using a sharp knife, cut the sandwich diagonally into two triangles (or into thirds if making a triple-decker presentation). Serve immediately while toast is crisp. Offer extra mayonnaise or ketchup at the side if desired.

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