Turkey Club Recipe

Prepare bacon

Heat a skillet over medium heat. Lay the 4 bacon slices in the skillet without overlapping. Cook 3–5 minutes per side until crisp to your liking. Transfer bacon to a paper-towel-lined plate to drain and keep warm. Reserve skillet (do not wipe) if you want a slightly bacon-flavored toast.

Toast bread (optional)

If toasting: spread about 1/2 tsp butter on one side of 4 bread slices. Place buttered-side down in the same skillet over medium (use low if bacon fat remains) and toast until golden, 1–2 minutes. Flip and toast other side if desired. Alternatively, toast all slices in a toaster until light golden. Allow bread to cool slightly.

Slice tomato and season

Slice the medium tomato into 8 thin slices. Lay slices on a plate and sprinkle with about 1/4 tsp salt and a light grind of black pepper (from the 0.5 tsp). This seasons the tomato so the sandwich stays flavorful.

Assemble sandwiches

Lay out 4 bottom bread slices (toasted side up if toasted). Spread about 3/4 tbs mayonnaise evenly on each bottom slice (use total 3 tbs across 4 sandwiches). On each bottom slice, layer: 2 slices of turkey, 1 slice of ham (folded if large), 1 slice of mozzarella, 1 lettuce leaf (torn if oversized), and 2 tomato slices. Break the cooked bacon slices in half and place 2 halves (one full slice) on top of the tomato for each sandwich.

Finish and serve

Spread a thin layer of remaining mayonnaise on the top bread slices (about 1/4 tbs each) and place them mayo-side down onto each assembled sandwich. Press gently, then cut each sandwich in half diagonally for classic presentation. Serve immediately while bacon is warm. If making ahead, wrap tightly and refrigerate up to 24 hours; add lettuce just before eating for best texture.