The Club & Recipe

Preheat oven

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper or a lightly oiled sheet pan.

Wash and cut the potatoes into 1/4–1/2 inch thick fries. Pat the cut potatoes very dry with clean towels to remove surface moisture (this improves crispiness).

Toss the dried fries in a bowl with 2 tbs olive oil, 1.5 tsp kosher salt, 0.5 tsp black pepper and 0.5 tsp smoked paprika (if using). Spread the fries in a single layer on the prepared baking sheet leaving space between pieces.

Bake on the center rack for 25–30 minutes, flipping once halfway through, until golden and crisp. If you prefer extra crisp, broil 1–2 minutes at the end while watching carefully.

When done, remove from oven, adjust seasoning to taste, and keep warm (tented with foil) while you finish the sandwiches.

In a small bowl, combine 0.5 cup mayonnaise, 1 minced garlic clove, 1 tbs lemon juice, and 1 tsp Dijon mustard. Whisk until smooth.

Season with 0.25 tsp kosher salt, 0.25 tsp black pepper and 0.25 tsp smoked paprika (optional). Taste and adjust lemon, salt or mustard as desired. Refrigerate until assembly.

Cut the 2 avocados in half; remove pits and scoop flesh into a bowl. Add 1 tbs lemon juice immediately to prevent browning.

Using a fork, mash the avocados to a slightly chunky consistency. Stir in 0.5 tsp salt, 0.25 tsp pepper and 0.25 tsp red pepper flakes if using. Taste and adjust seasoning. Keep at room temperature until assembly (refrigerate briefly if you need to hold longer).

Cook the bacon: Heat a large skillet over medium heat. Add bacon in a single layer and cook 3–5 minutes per side until browned and crisp (times vary by thickness). Transfer to a paper towel–lined plate to drain. Alternatively, bake bacon on a rack at 200°C (400°F) for 12–18 minutes until crisp.

Warm the turkey: In the same skillet (wipe out excess fat if desired) warm the shaved turkey for 1–2 minutes just until heated through. Remove and keep warm.

Toast the bread: Butter one side of each slice of bread (6 slices). In a clean skillet over medium heat, toast buttered sides until golden (about 2 minutes per side) or toast in a toaster or under broiler until golden. You should have three toasted slices per sandwich (triple-decker style uses 3 slices per sandwich).

Spread: On the bottom toasted slice (buttered side down), spread a thin layer (about 1–2 tbs) of house aioli. Add a layer of warmed shaved turkey (about one quarter of the turkey per sandwich if making two), then top with a few bacon slices and a couple pickle slices.

Middle layer: Place the second toasted slice on top (buttered side out). Spread 1–2 tbs of avocado smash on that slice, then add lettuce, tomato slices and a few thin red onion rings. Add another 2–3 bacon slices and more turkey if desired.

Top it off: Finish with the final toasted slice (buttered side out). Press gently to compact the sandwich slightly. Insert toothpicks or sandwich picks if needed to hold the triple-decker together.

Cut & serve: Cut the sandwich diagonally into quarters (if triple-decker, cut into quarters so each portion holds together). Serve with a generous portion of fries on the side and extra house aioli for dipping.