Smoked Turkey Club Recipe

Assembly & Cooking

1. 1

   Prepare bacon

   Preheat oven to 400°F (205°C). Arrange thick-cut smoked bacon in a single layer on a rimmed baking sheet lined with foil or parchment. Roast 12–18 minutes, turning once halfway, until bacon is crispy and golden. Transfer to a paper towel–lined plate to drain and keep warm.

2. 2

   Toast bread

   While bacon cooks, spread about 1/2 tbs softened butter on one side of each bread slice. Heat a large skillet or griddle over medium heat. Toast bread butter-side-down until golden brown and crisp, about 2–3 minutes per side (flip to toast other side briefly if needed). Alternatively, toast under a broiler 1–2 minutes per side. Remove and keep warm.

3. 3

   Season tomato

   Lay tomato slices on a small plate and sprinkle evenly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside to allow flavors to develop while assembling.

4. 4

   Apply mayonnaise

   Spread 1 tbs mayonnaise on the non-toasted side of four bread slices and 1 tbs mayonnaise on one side of the remaining two slices (you’ll use about 6 tbs total). This ensures both interior faces of the sandwich have mayo for moisture and flavor.

5. 5

   Build the sandwich

   On three of the mayonnaise-coated bread slices, layer as follows: 2 slices of toasted bread, then 4 oz smoked turkey (about two-thirds of the sliced turkey per sandwich), 2 slices sharp cheddar, 2 slices crispy bacon, 2 lettuce leaves, and 2–3 seasoned tomato slices. Top each with the remaining three bread slices, mayo-side down, to make three stacked sandwiches.

6. 6

   Finish & slice

   Press each sandwich gently, secure with two toothpicks if desired, and cut diagonally into halves. Taste one bite and adjust with additional salt or pepper if desired (use sparingly; bacon and smoked turkey are salty).

7. 7

   Serve

   Serve immediately while bacon and bread are warm. Optionally accompany with pickles, kettle chips, or a small side salad.