The Club Recipe
Sourdough, shaved turkey, bacon, herb avocado, LTO, pickles, herb aioli, fries
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Ingredients
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Bread & Assembly
Herb Avocado
Herb Aioli
Bacon & Turkey
Veggies & Pickles
Fries
Method
Bread & Assembly
- 1
Prepare bread
Bring a skillet (or griddle) to medium heat. Lightly butter one side of each sourdough slice with the unsalted butter. Toast buttered side down in the skillet until golden and crisp, about 2–3 minutes per side. Remove and keep warm on a sheet tray while you finish other components.
Herb Avocado
- 2
Make herb avocado spread
Halve and pit the avocados and scoop flesh into a bowl. Add lime juice, chopped parsley, olive oil, kosher salt, and ground black pepper. Mash with a fork to a chunky, spreadable consistency (leave some texture). Taste and adjust salt or lime as needed. Transfer to a small bowl and refrigerate briefly if not using immediately.
Herb Aioli
- 3
Make herb aioli
Mince the garlic finely (or grate on a microplane). In a bowl, whisk together mayonnaise, minced garlic, lemon juice, chopped parsley, olive oil (if using), kosher salt, and black pepper until smooth. Taste and adjust seasoning — the aioli should be bright and garlicky but balanced. Chill until assembly.
Bacon & Turkey
- 4
Cook bacon
Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until evenly browned and crisp (6–10 minutes depending on thickness). Transfer bacon to a paper-towel-lined plate to drain and keep warm. If you prefer chewier bacon, reduce cook time slightly.
- 5
Veggies & Pickles
- 6
Prep vegetables
Wash and pat dry the lettuce leaves. Slice the tomato into 4–6 thin slices (enough for two sandwiches). Thinly slice the red onion. Lay out dill pickle slices. Keep components cold and ready for assembly so sandwiches stay crisp.
Fries
- 7
Cut and rinse potatoes
Preheat oven to 220°C (425°F). Scrub potatoes and cut into 1/3–1/2 inch sticks. Place cut potatoes in a large bowl of cold water and swish to remove surface starch. Let sit for 8–10 minutes (this quick soak improves crispness).
- 8
Dry and season
Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Return to a dry bowl and toss with cornstarch so pieces get a light dusting (helps crisping). Add olive oil, kosher salt, smoked paprika, and black pepper; toss to coat evenly.
- 9
Bake fries
Arrange fries in a single layer on a rimmed baking sheet (use two sheets if crowded). Bake in the preheated oven 30–35 minutes, turning halfway, until deep golden and crisp. For extra crispness, broil 1–2 minutes at the end while watching carefully. Remove from oven and season to taste with a pinch more salt.
Final Assembly
- 10
Assemble The Club
Lay two toasted sourdough slices (buttered side down) on your work surface. Spread about 1–2 tablespoons of herb aioli on the inner side of both slices. On the bottom slice, spread about 2–3 tablespoons of the herb avocado. Layer half of the shaved turkey (about 113 g) evenly over the avocado. Add 3 cooked bacon slices on top of the turkey. Layer tomato slices, 2 lettuce leaves, and 3–4 rings (or a scattering) of red onion. Add 3 dill pickle slices on top of the veggies. Top with the second slice of bread, aioli side down. Press gently, then cut sandwich in half on the bias.
- 11
Serve
Plate each sandwich half with a generous portion of fries. Serve immediately while fries are hot and the toast is crisp. Offer extra aioli or pickles on the side if desired.
