Turkey Club Recipe

Prepare bacon

Cook 6 strips of bacon until crisp. You can pan-fry over medium heat (about 8–10 minutes, turning occasionally) or bake on a rimmed sheet at 400°F (200°C) for 12–18 minutes. Transfer to a paper towel-lined plate to drain and cool.

Toast or butter bread (optional)

If toasting, lightly butter one side of each of the 6 bread slices with the softened butter. Toast in a skillet over medium heat or in a toaster/oven until golden and slightly crisp, about 1–2 minutes per side in a skillet, or 4–6 minutes in the oven under broiler—watch carefully.

Slice tomato and avocado

Thinly slice the large tomato into 4–6 slices. If using avocado, thinly slice half an avocado or mash it slightly with a fork and season with a small pinch of salt and pepper.

Season spreads

In a small bowl, stir together 4 tablespoons mayonnaise and 1 teaspoon Dijon mustard (if using). Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting if needed.

Assemble first layer

Lay out 3 slices of toasted bread as the base (buttered/toasted side up). Spread mayonnaise mixture evenly on each slice. On the first bread slice, place half of the sliced turkey (about 4 oz), then 3 leaves of lettuce (or arrange as desired).

Add middle slice

Top the first layer with a second slice of bread (spread side down/up as you prefer), then add the remaining turkey (about 4 oz), tomato slices, and cooked bacon strips (3 strips). If using avocado, add slices on top of the bacon or spread mashed avocado on this layer.

Finish sandwich

Place the final slice of bread on top (spread side down). Press gently to compact the sandwich slightly. If desired, secure with toothpicks and cut the sandwich into halves or quarters on the diagonal.

Serve immediately while bread is still slightly warm and bacon is crisp. Accompany with pickles, potato chips, or a small side salad.

Leftovers: wrap any unused components separately (turkey and bacon refrigerated) and assemble fresh within 1–2 days for best texture.