Grumpy Turkey Club Recipe

In a small bowl whisk together mayonnaise, Dijon mustard, honey and lemon juice until smooth. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust balance—add more honey for sweetness or more mustard for tang. Refrigerate while you prepare the rest so flavors meld (at least 5 minutes).

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. Arrange 8 bacon slices on a wire rack set over a rimmed baking sheet (or cook in a skillet over medium heat). Bake for 12–16 minutes until crisp to desired doneness. Remove and drain on paper towels. If using a skillet, cook 3–4 minutes per side, then drain. Keep warm.

Prepare vegetables and cheese

While bacon cooks, slice the tomato into 8 thin slices. Pit and slice each avocado: halve, remove pit, scoop out flesh and slice thinly (or mash lightly if preferred). Wash and pat dry lettuce leaves. Separate Swiss cheese slices so they are ready to layer.

Warm and butter buns

Slice pretzel buns in half. Heat a skillet over medium-low heat. Spread 1/2 tbs butter on each cut side (total 2 tbs). Place buns cut-side down in the skillet and toast 1–2 minutes until golden and slightly crisp. Alternatively, place in oven (broil briefly) watching closely. Remove from heat.

Assemble sandwiches

Spread about 1 tbs honey mustard on both cut sides of each warm bun (reserve extra for serving). On the bottom half, layer 2 oz smoked turkey (approximately 3 slices), then 1 Swiss cheese slice, then 2 bacon slices, 2 avocado slices (or ~1/4 avocado per sandwich), 2 tomato slices, and 2 lettuce leaves. Lightly sprinkle each tomato layer with about 1/8 tsp coarse salt and 1/8 tsp freshly ground black pepper to enhance flavor. Place top bun and press gently.

Finish

If you prefer the cheese melted, place assembled open-faced (cheese side down) under a broiler for 30–60 seconds before adding bacon and remaining fillings. Serve immediately with extra honey mustard on the side.