Turkey Club Recipe
Make Turkey Club Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Optional garnish / serving
Method
Prepare components
- 1
Toast bacon
Cook bacon until crisp. You can bake in a 400°F (200°C) oven on a rimmed sheet for 12–15 minutes or fry in a skillet over medium heat until browned and crisp. Transfer to paper towels to drain.
- 2
Slice tomato and season
Slice tomato into 1/4-inch thick slices. Season both sides lightly with half of the kosher salt and a pinch of black pepper (about 1/4 tsp divided).
- 3
Prep lettuce and turkey
Wash and dry lettuce leaves, tear to sandwich-sized pieces. If turkey slices are very thick, halve them horizontally so they layer evenly; set aside.
Assemble and toast bread
- 4
Mix spreads
In a small bowl, combine mayonnaise and Dijon mustard (if using). Taste and adjust—reserve about 1 tbsp of the mixture for the outer bread if you want extra browning flavor.
- 5
Butter bread
Spread softened butter evenly on one side of each bread slice (8 slices). This will be the exterior for toasting. On the interior (non-buttered) sides, spread mayonnaise-mustard mixture: about 1 tbsp per interior side (use remaining mixture as needed).
- 6
Build club layers
Place four bread slices, mayo side up, on your work surface. On each, layer: 2 oz (about 1/2 the turkey per sandwich) of turkey, 1 slice of cheese, 2 bacon slices, a few tomato slices (about 2–3), and some lettuce. Lightly season tomatoes in each built sandwich with the remaining kosher salt and a small pinch of black pepper. Top each stacked slice with another mayo-spread bread slice (mayo side down). If making a classic triple-decker club, add another layer: repeat turkey, cheese, bacon, tomato, lettuce, then top with final bread slice (mayo side down).
- 7
Toast sandwich
Heat a large skillet or griddle over medium heat. Place sandwiches buttered-side down and cook 2–3 minutes until golden and crisp. Press gently with a spatula. Flip and toast the other exterior side 2–3 minutes until golden and cheese begins to soften. If using a grill press or panini press, cook until bread is toasted and internal temperature is warm, about 4–5 minutes total.
Finish and serve
- 8
Quarter and secure
Transfer sandwiches to a cutting board. Using a sharp knife, cut each sandwich diagonally into quarters (or in half for double-decker). If desired, secure each quarter with a toothpick to hold layers.
- 9
Plate
Serve immediately with a dill pickle spear and potato chips on the side.