Turkey Bacon Club Recipe

Cook bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available. Arrange the 9 slices of applewood smoked bacon in a single layer. Bake 12–18 minutes until crisp to your liking, turning once halfway if not using a rack. Remove bacon to a paper towel-lined plate to drain and keep warm.

Toast sourdough

While the bacon cooks or immediately after removing it, spread half of the butter (1 tablespoon) thinly on one side of each of the 6 sourdough slices. Heat a large skillet or griddle over medium heat. Working in batches if needed, place buttered-side-down and toast each slice 2–3 minutes until golden; flip and toast the other side 1–2 minutes for a slightly crisp exterior. Alternatively, toast in a toaster and butter after toasting.

Slice the tomato into 1/4-inch thick rounds (about 4–6 slices from one medium tomato). Season the tomato slices lightly with half of the salt (1/4 tsp) and half of the pepper (1/4 tsp). Rinse and pat the lettuce leaves dry. Stir the remaining 3 tablespoons mayonnaise with the remaining butter (1 tablespoon, softened) if you prefer a richer spread, or leave mayo plain.

Lay out three toasted sourdough slices for the bottom layer (these will become two sandwiches, each triple-decker uses three slices). On the first slice, spread about 1 tablespoon mayonnaise. Top with 4 slices of the roasted turkey, 3 slices applewood bacon, and 2 lettuce leaves. Place a second toasted slice on top (this is the middle slice). On that middle slice spread 1 tablespoon mayonnaise, arrange 2–3 tomato slices, a pinch of the remaining salt and pepper, and another 4 slices turkey. Top with 3 more bacon slices and 2 lettuce leaves. Spread the final slice with 1 tablespoon mayonnaise and place mayo-side down to finish the sandwich. Repeat to assemble the second sandwich using the remaining ingredients.

Firmly press each sandwich together, then trim off the crusts if desired and cut each sandwich on the diagonal into two triangles. Insert a toothpick through each sandwich stack to hold layers if needed.

Plate the sandwiches with optional pickle slices and potato chips or fries. Serve immediately while bacon is crisp and toast is warm. Leftover turkey should be refrigerated within 2 hours.