Turkey Club Recipe

Toast bread

Toast 6 slices of sandwich bread until golden and slightly crisp. Set aside to cool briefly so spreads don't soak in.

Cook bacon

Cook 6 bacon strips in a skillet over medium heat until crisp, about 7–9 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then halve each strip crosswise if desired.

Slice the tomato into 6 even slices (about 1/4-inch each). Rinse and pat dry 4 lettuce leaves.

In a small bowl combine 6 tablespoons mayonnaise and 1 teaspoon Dijon mustard. Mix until smooth. Season the mayo mixture with 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon of the salt; reserve the remaining salt for tomato seasoning.

First layer

Lay 3 slices of toasted bread on your work surface. On each, spread a thin layer (about 1 tablespoon) of the mayo-Dijon mixture. Top each with about half the sliced turkey (about 2.5–3 oz per slice), then one slice of cheese and 2 lettuce leaves. Season the tomato slices lightly with the remaining 1/2 teaspoon salt and a pinch of black pepper.

Second layer

Place a second piece of toasted bread on each sandwich (mayo side up), spread another tablespoon of the mayo mixture on those slices, then top with the remaining turkey, tomato slices (2 per sandwich), and the crisp bacon (3 strips per sandwich).

Finish

Top each sandwich with the final slice of toasted bread, mayo side down. Press gently to compact, then using a sharp knife cut each sandwich diagonally into two triangles (or into three fingers for a club-style presentation).

Arrange sandwich halves on plates with pickle spears and potato chips. Serve immediately while bacon is still crisp. If not serving right away, wrap sandwiches tightly in plastic wrap and refrigerate up to 4 hours to keep assembly intact.