Roast Turkey Club Recipe

Make the mayo-Dijon spread

In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and smoked paprika (if using). Whisk until smooth and taste; adjust salt, pepper or lemon to preference. Set aside.

Slice tomato and avocado

Cut the tomato into 1/4-inch thick slices. Halve and pit the avocado, then slice thinly. Lightly season tomato and avocado slices with a pinch of salt and pepper to enhance flavor. Pat lettuce dry and set aside.

If using leftover turkey that is cold, remove from refrigerator and let sit 10–15 minutes to take the chill off for better texture and flavor.

Preheat a skillet or griddle over medium heat. Butter one side of each bread slice evenly with softened butter.

Place buttered slices butter-side-down on the hot skillet (cook in batches if needed). Toast until golden brown, about 2–3 minutes per side, pressing lightly with a spatula. Remove and keep warm. Alternatively, toast under a broiler or in a toaster, then butter the browned sides.

If bacon isn't already cooked: in a separate skillet, cook bacon over medium heat until crisp, 8–12 minutes, turning often. Drain on paper towels. For quicker method, bake bacon at 400°F (200°C) on a rimmed sheet for 15–20 minutes until crisp.

Lay out four slices of toasted bread, toasted-side up. Spread about 1 to 1 1/2 tablespoons of the mayonnaise-Dijon spread evenly on each of these slices.

On two of the bread slices, layer 2 oz (about 1/4 of the turkey quantity) of sliced roast turkey, followed by one slice of cheese, two slices of tomato, two slices of bacon, and two avocado slices. Add one or two lettuce leaves on top.

Place the remaining two spread-toasted bread slices on top of the assembled halves, spread-side down to close each sandwich, creating two club sandwiches.

For a traditional triple-decker club (optional): Take one assembled sandwich, place a third slice of toasted bread (spread side up) in the middle, add another 2 oz turkey, cheese slice, tomato, bacon and lettuce, then top with a final toasted slice. Use two toothpicks to secure each sandwich through all layers.

Using a sharp serrated knife, cut each sandwich diagonally into quarters (or halves if preferred). Wipe the blade between cuts for clean edges.

Garnish with pickle slices on the side and secure each quarter with a toothpick if desired. Serve immediately while toast is warm and bacon is crisp.