Roasted Turkey & Avocado Club Recipe
Bacon, Tomato, Lettuce, Toasted Multi-Grain, Potato Chips
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Ingredients
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Sandwich
Optional garnish & sides
Method
Sandwich
Prepare bacon
Preheat oven to 400°F (200°C). Arrange 6 bacon strips on a rimmed baking sheet lined with foil or a rack. Bake 12–18 minutes until crisp to your liking, turning halfway if not using a rack. Transfer bacon to a paper towel–lined plate to drain and cool. Keep oven on if toasting bread in oven.
Toast bread
Butter one side of each of the 6 multi-grain bread slices (about 1 tbsp butter total). Heat a skillet over medium or use a 375°F (190°C) oven. Toast buttered-side down in the skillet until golden, about 2–3 minutes per side, or place on a baking sheet and bake 6–8 minutes until crisp and golden. Remove and let cool slightly.
Prep tomato and avocado
Slice the tomato into 1/4-inch rounds (about 4–6 slices). Drizzle tomato slices with 1 tsp olive oil and a pinch (about 1/8 tsp) of salt and pepper to taste. Halve and pit the avocado; scoop flesh into a bowl and mash lightly with a fork. Add the juice of the optional lemon wedge if using, and season mashed avocado with 1/8 tsp salt and a few grinds of pepper.
Mix spread
In a small bowl combine 3 tbsp mayonnaise and 1 tsp Dijon mustard. Taste and adjust seasoning with a small pinch of salt and pepper.
Assemble club
Lay out 3 slices of toasted bread as bases for 2 stacked club sandwiches (each sandwich uses 3 slices). Spread about 1 tbsp of the mayo-Dijon mixture on the bottom and top bread slices for each sandwich. On the bottom slice, layer half the roasted turkey (about 4 oz), 2 leaves of butter lettuce, and 2 tomato slices. Add the middle slice of toast (spread side up), then top with mashed avocado (divide evenly), remaining turkey (4 oz) and bacon (3 strips per sandwich). Finish with the top toast slice, spread side down. If you prefer a traditional club stack, you can cut each triple-layer sandwich diagonally into two triangles and secure with toothpicks.
Season and serve
Sprinkle a little of the remaining salt and pepper over tomato or avocado if desired. Trim crusts if you like, slice each sandwich in half, and transfer to plates.