Turkey Club Recipe

Cook bacon

Place a large skillet over medium heat. Lay the 6 bacon strips in a single layer and cook 8–10 minutes, turning occasionally, until crisp to your liking. Transfer bacon to a paper towel–lined plate to drain and cool; when cool, cut each strip in half if desired.

Prepare tomato and lettuce

While the bacon cooks, wash and dry the lettuce leaves. Core the tomato and cut into 1/4-inch thick slices. Season tomato slices lightly with about 1/4 tsp of the salt and a few grinds of black pepper.

Toast bread (optional)

If toasting, spread about 1/2 tablespoon butter on one side of each bread slice. Heat a clean skillet or griddle over medium heat and toast buttered side down until golden, about 1–2 minutes; flip briefly if you prefer both sides toasted. Alternatively, use a toaster or oven broiler.

Mix condiments

In a small bowl combine the mayonnaise (6 tbs) and dijon mustard (2 tsp). Add remaining 3/4 tsp salt and 1/4 tsp black pepper to the mixture and stir until smooth. Taste and adjust seasoning to preference.

Lay out 3 slices of toasted or untoasted bread per sandwich stack (this recipe makes two classic triple-decker clubs). If making two sandwiches, set up two assembly stations.

Spread about 1 tablespoon of the mayo-mustard mixture on one side of the bottom slice of bread for each sandwich.

Top the dressed bottom slice with half of the turkey (about 6 oz per sandwich if dividing evenly), arranging slices evenly. Add a layer of 2–3 lettuce leaves on top of the turkey.

Place the middle slice of bread on top of the lettuce, spread about 1 tablespoon of mayo-mustard on the exposed side, then add the tomato slices (half the tomato per sandwich, 2–3 slices). Season the tomato lightly with a pinch of salt and pepper if desired.

Top the tomato with 3 strips of bacon (or equivalent halves) per sandwich and the remaining turkey if you like an extra turkey layer. Add the final slice of bread on top and spread a little mayonnaise on the inside if desired.

Press the sandwich gently to compact the layers. Insert toothpicks or sandwich picks through each sandwich (one near each end) to hold the triple-decker together.

Using a sharp knife, cut each sandwich diagonally into two triangles. Wipe the blade between cuts for clean edges.

Arrange sandwiches on plates with pickle spears and potato chips alongside. Serve immediately while bacon is warm and bread is fresh.