Turkey Club Recipe

Make the spread

In a small bowl or food processor combine 1 tbs mayonnaise, 2 tbs plain Greek yogurt, 2 tbs fresh parsley, 1 tbs chopped chives, 1 tbs tarragon, 1 tsp anchovy paste (optional), 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Pulse or whisk until smooth and well combined. Taste and adjust seasoning or lemon as desired. Set aside in refrigerator while preparing the rest of the sandwich.

Cook the bacon

Preheat a skillet over medium heat. Add the 6 slices of Applewood smoked bacon in a single layer and cook, turning occasionally, until crisp (about 8–10 minutes). Transfer cooked bacon to a paper towel-lined plate to drain. Keep skillet for toasting bread or use a separate pan.

Toast the bread

Butter one side of each of the 8 slices of bread with the 2 tbs unsalted butter. Heat a clean skillet or griddle over medium heat. Toast the buttered side down until golden brown, about 2–3 minutes per side. Toast both sides if you prefer a firm crust. Alternatively, use a toaster and butter after toasting.

Prepare smashed avocado

Halve and pit the avocado. Scoop the flesh into a bowl and add 1 tbs lemon juice, 1 tsp salt, and 1 tsp freshly ground black pepper. Use a fork to smash to a spreadable but slightly chunky texture. Taste and adjust salt/pepper/lemon.

Slice tomato and arrange lettuce

Slice the tomato into 1/4-inch thick rounds (about 4–6 slices). Rinse and pat dry 4 leaves of lettuce.

Assemble sandwiches

Lay out 4 toasted bread slices, toasted side up. Spread about 1/2 tbs of the green goddess spread onto each of these slices. Divide and spread the smashed avocado evenly among the 4 slices (about 3–4 tbs each). Layer 2 oz sliced turkey breast over the avocado on each sandwich. Top the turkey with 1–2 tomato slices and 1–2 leaves of lettuce. Break the bacon slices in half and distribute 3 slices of bacon (or 2–3 depending on preference) across each sandwich (approximately 1.5 slices per sandwich if making 4; for sturdier portioning use 2 slices per sandwich and make 3 sandwiches). Finish by spreading another 1/2 tbs green goddess on the remaining 4 bread slices (or butter/toast side) and place them on top, toasted side down.

Cut and serve

Using a sharp knife, cut each assembled sandwich diagonally into halves or quarters if serving smaller portions. Secure with toothpicks if desired. Serve immediately. Leftover spread can be refrigerated for up to 3 days; assemble just before serving to keep bread from becoming soggy.