Classic Turkey Club Sandwich Recipe

1. Toast bread

Lightly butter one side of each bread slice with the softened unsalted butter. Toast the bread, buttered side down, in a skillet over medium heat for 1–2 minutes until golden and slightly crisp, or use a toaster and then spread butter on one side. Set toasted slices aside, buttered sides down.

2. Prepare tomato and lettuce

Wash and dry the lettuce leaves. Slice the tomato into 1/4-inch (6 mm) rounds. Lightly season tomato slices with half of the kosher salt and a pinch of black pepper.

3. Crisp bacon (if not pre-cooked)

If your bacon isn't already cooked, arrange the bacon in a cold skillet, turn heat to medium, and cook until crisp, about 8–10 minutes, turning occasionally. Drain on paper towels and keep warm.

4. Make the mayo-mustard spread

In a small bowl, combine the mayonnaise and Dijon mustard. Stir until smooth and taste; add a pinch of remaining kosher salt and a few cracks of black pepper if desired.

5. First layer

Place one toasted slice of bread, toasted side up (buttered side down), on your work surface. Spread about 1 tablespoon of the mayo-mustard mixture evenly over the bread. Top with 4 ounces (about one-third of the turkey) of sliced turkey, then one lettuce leaf. Add two slices of tomato on top of the lettuce.

6. Middle toast and second layer

Place a second slice of toasted bread on top of the tomato, toasted side up. Spread another 1 tablespoon of the mayo-mustard on this middle slice. Top with 3–4 slices of bacon, another 3–4 ounces of turkey, and an additional lettuce leaf.

7. Top layer

Add the final slice of toasted bread, toasted side up. Spread remaining mayo-mustard (about 1 tablespoon) on top. Press sandwich gently but firmly to compact layers slightly.

8. Finish and cut

Using a sharp serrated knife, trim the crusts if desired. Cut the sandwich diagonally into quarters (or halves) and secure each quarter with a toothpick or small skewer if serving. Repeat assembly for remaining ingredients to make 2 full club sandwiches (serves 2–3).

9. Arrange sandwich quarters on plates with optional pickle spear and a handful of potato chips or a few slices of avocado on the side. Serve immediately while bread is still slightly warm and bacon is crisp.