Turkey Club Recipe

Cook bacon

Heat a large skillet over medium heat. Add the applewood smoked bacon strips in a single layer (work in batches if needed). Cook until crisp, about 4–6 minutes per side depending on thickness. Transfer cooked bacon to a paper towel–lined plate to drain and keep warm.

Prepare tomato and lettuce

While the bacon cooks, core and slice the large tomato into 8 even slices. Lightly season the tomato slices with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Separate and pat dry 4 lettuce leaves.

Toast bread

Spread about 1/2 tablespoon of the softened butter evenly on one side of each of the 8 bread slices. Heat a clean skillet or griddle over medium heat. Toast the bread butter-side-down until golden brown and crisp, about 2–3 minutes. Remove and set toasted slices butter-side-down on a work surface.

Assemble sandwich

Mix the mayonnaise and Dijon mustard in a small bowl. Spread approximately 3/4 teaspoon of the mayo-mustard mixture on the untoasted side of each toasted bread slice (reserve a little for preference). On four slices (these will be the bottom layers), layer the ingredients as follows: 2 oz (about 4 slices) of roasted turkey, 1 slice Swiss cheese, 1 slice provolone cheese, 1 lettuce leaf, and 2 tomato slices. Add 1–2 slices of cooked bacon on top of the tomato. Lightly sprinkle each open layer with a small pinch of the remaining salt and pepper (about 1/8 teaspoon each) to taste.

Finish and serve

Top each assembled sandwich with the remaining toasted bread slices, mayo side down. If desired, secure each sandwich with a toothpick and cut diagonally into halves. Serve immediately while bacon is warm and bread is crisp.