Turkey Bacon Club Recipe
Make Turkey Bacon Club Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Optional garnish & sides
Method
Prepare components
Cook turkey bacon
Heat a large skillet over medium heat. Lay the smoked turkey bacon strips in a single layer (work in batches if needed). Cook 3–4 minutes per side, until browned and crisp at the edges but not burned. Transfer to a paper-towel-lined plate to drain.
Toast bread
While bacon cooks, spread a thin layer of the room-temperature butter on one side of each bread slice. Heat a clean skillet or griddle over medium. Place bread butter-side-down and toast 1–2 minutes until golden; flip and toast the other side 30–60 seconds. Alternatively, use a toaster and butter after toasting.
Slice tomato and wash lettuce
Core and slice the tomato into 1/4-inch thick slices. Rinse lettuce leaves, pat dry, and remove any thick stem portions. Season tomato slices lightly with 1/4 tsp of kosher salt and a pinch of black pepper.
Mix spread
In a small bowl, combine mayonnaise (6 tbs) and Dijon mustard (2 tsp). Stir until smooth. Taste and adjust: add up to 1 tbs more mayo or 1/2 tsp more mustard to preference.
Assemble sandwiches
First layer
Place four toasted bread slices buttered side down on a clean work surface. Evenly spread about 1 tbs of the mayo-mustard mixture on each slice.
Add turkey and cheese
Divide the roasted turkey breast roughly 3 oz per slice (about 12 oz total) and layer on top of the spread—approximately 3 oz per sandwich bottom. Add one slice of sharp cheddar on top of the turkey for each sandwich.
Second layer
Top the cheese with two slices of cooked turkey bacon per sandwich and add 1–2 tomato slices and two lettuce leaves.
Top bread and cut
Spread a thin layer (about 1 tbs) of mayo-mustard on the remaining four toasted bread slices and place them mayo-side-down on each sandwich to form closed sandwiches. Press gently to compact. Using a sharp knife, cut each sandwich diagonally into two triangles, or into thirds for a classic club presentation. Optionally secure with toothpicks.
Finish and serve
Arrange sandwiches on plates with optional pickles and chips or fries. Serve immediately while bread is warm and bacon is crisp. Leftover components (sliced turkey, bacon, spread) can be kept refrigerated for up to 2 days.