Roasted Turkey Club Recipe

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt and black pepper. Whisk until smooth and taste; adjust salt or lemon for brightness. Set aside.

Prepare bacon and turkey

If bacon is not cooked: arrange strips on a foil-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes until crisp. Drain on paper towels. If using leftover or store-roasted turkey, slice thinly into even pieces about 1/8 inch thick.

Lay out 6 slices of sourdough. Spread about 1 tablespoon of the prepared mayo mixture on one side of each bread slice (reserve a little for the top if desired).

On three of the bread slices (these will be the bottom layers), layer lettuce leaves (1–2 per sandwich), then 4 oz (about half of the sliced turkey portion) evenly distributed on each slice, then one cheddar slice (tear to fit if needed), then two bacon strips, and 2–3 tomato slices. Add avocado slices now if using (about 1/3 of the avocado per sandwich).

Place the remaining three bread slices (mayo side down) on top of the stacked ingredients to form three sandwiches.

Heat a skillet or griddle over medium-low heat. Butter the outer sides of each sandwich lightly with softened butter (about 1 teaspoon per side) and brush with a little olive oil if you want a crisper crust.

Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread browns too quickly before cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat.

Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, trim crusts if desired and cut each sandwich in half on the diagonal, inserting a toothpick if needed to hold layers together.

Arrange sandwich halves on plates with dill pickle spears and potato chips or side salad. Serve immediately.