Smoked Turkey Breast Club Recipe

Prepare bacon

Cook 8 slices of bacon until crisp using your preferred method (pan-fry over medium heat, bake at 400°F/200°C for 15–18 minutes, or microwave on paper towels). Drain on paper towels and keep warm. Reserve 1 tbs bacon fat if you like for extra flavor (optional).

Toast tortillas (optional)

If you want a lightly toasted wrap, heat a skillet over medium. Lightly butter one side of each spinach tortilla (about 1/2 tbs per tortilla). Place tortilla butter-side down in skillet and warm 20–30 seconds until slightly golden and pliable. Flip and heat the other side 10–15 seconds. Remove to a plate.

Assemble layers

Lay a spinach tortilla flat. Spread about 1/2–3/4 tbs of the spicy mayo (reserve remaining for serving) in the center. Layer 2 large lettuce leaves on top of the mayo to create a moisture barrier. Add 6 oz (half) of the smoked turkey breast, fanned out. Place 2 slices of Swiss cheese over the turkey. Add 4 slices of cooked bacon (split evenly). Top with 2–3 tomato slices, season tomato lightly with a pinch of salt and pepper. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap. Repeat with second tortilla and remaining ingredients.

Finish and serve

Using a sharp knife, cut each wrap in half on a slight diagonal. If you prefer the classic club presentation on a bun, swap the tortilla for your bun and assemble the same layers. Serve each wrap with the remaining spicy mayo on the side for dipping. Serve immediately while bacon is crisp and cheeses are slightly melty.

Make the sauce: In a small bowl, whisk together 1 tbs mayonnaise, 1 tsp Sriracha, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1 tsp smoked paprika, 1 tsp freshly cracked black pepper and 1/4 tsp salt until smooth and uniform. Taste and adjust heat or acidity — add more Sriracha for spice or more lemon for brightness. Keep refrigerated until ready to use. Yield: about 3 tbs, enough for two wraps.