Wild Turkey Club Recipe

Slice and season tomato

Core the tomato and cut into 6 even slices. Lightly season both sides of the slices with half of the kosher salt (0.25 tsp) and half of the black pepper (0.125 tsp). Set aside.

Prep turkey

If the roasted wild turkey is in large pieces, slice or tear into thick 3–4 oz portions suitable for sandwiches (roughly 1/2 inch thick). If cold, bring to room temperature for 10 minutes; if preferred warm, reheat gently in a 300°F (150°C) oven for 8–10 minutes until just warm.

Trim and dry lettuce and slice onions

Pat lettuce leaves dry and trim any tough ribs. Thinly slice the wild onions (or scallions) into 1/8-inch rounds. Keep separate until assembling so lettuce stays crisp.

Toast bread

Lightly butter one side of each bread slice (optional) and toast butter-side down in a skillet over medium heat or in a toaster until golden and crisp, about 1–2 minutes per side in a skillet or 3–4 minutes in a toaster. Toasting improves texture against the moist fillings.

Mix mayo (optional)

In a small bowl, if using Dijon, stir together the mayonnaise (6 tbs) and Dijon mustard (1 tsp) until smooth. Taste and adjust seasoning with a pinch of salt or pepper if needed.

Build base layer

Lay 3 slices of toasted black bread on your work surface (these will be the bottoms). Spread about 1 tablespoon of the mayonnaise mixture evenly over each bread slice.

Add lettuce and turkey

Place a lettuce leaf on each mayo-smeared bread slice. Top each with 4 oz (approximately one-third of the 12 oz total) of thick-cut roasted turkey, arranging slices so they slightly overlap and provide even coverage.

Add tomato, onions, and season

Place two tomato slices on top of the turkey for each sandwich. Sprinkle the reserved salt and pepper evenly across the tomatoes and turkey. Scatter about 2 teaspoons of thinly sliced wild onions over each sandwich for a bright, oniony bite.

Optional extras

If using, add one cooked bacon strip (or crumbled) and 2 pickle slices per sandwich on top of the tomato layer.

Top and press

Spread the remaining mayonnaise over the three remaining toasted bread slices and place them mayo-side down on each sandwich to close. Press gently to compact layers. If desired, cut each sandwich in half diagonally.

Arrange the sandwiches on a platter and serve immediately while bread is still slightly warm and crisp. Provide extra mayo or pickles on the side. Leftovers can be wrapped tightly and refrigerated up to 24 hours; toast bread again before serving to refresh texture.