Roasted Turkey Club * Recipe
Make Roasted Turkey Club * Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Optional garnish & sides
Method
Sandwich
Prepare mayo-mustard spread
In a small bowl, combine 1 cup mayonnaise with 2 tsp Dijon mustard. Stir until smooth and season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Set aside.
Cook bacon
If bacon is not cooked, preheat oven to 400°F (200°C). Arrange 8 bacon slices on a rimmed baking sheet lined with foil. Bake 12–18 minutes until crispy, flipping once if desired. Transfer to paper towels to drain and keep warm.
Prep tomatoes and lettuce
Wash lettuce leaves and pat dry. Slice the 2 tomatoes into 1/4-inch thick rounds. Lightly season tomato slices with the remaining 3/4 tsp kosher salt and 3/4 tsp black pepper; set aside.
Toast bread
Spread softened unsalted butter on one side of each of the 8 sourdough slices. Heat a large skillet or griddle over medium heat. Toast buttered sides down 2–3 minutes until golden and crisp. Alternatively, toast in a toaster oven until golden. Remove and keep warm.
Assemble sandwich (for 2 club sandwiches, each cut in half to make 4 servings)
Lay out 4 bread slices buttered side down. Spread a thin layer of the mayo-mustard on the top side of each of these slices. On two of the slices, layer 2–3 oz roasted turkey (about 1/4 lb total per sandwich), 2 slices cheddar, and 4 bacon slices (split between two halves if building a triple-decker). Add 2 lettuce leaves and 2–3 tomato slices on the other two bread slices. To build a classic club: place one slice (with turkey, cheese, bacon) on top of the base slice, then add the second slice (with lettuce and tomato) and top with the remaining bread slice, mayo side down. Press gently to compact.
Final seasoning and cut
Lightly press sandwiches and, using a sharp knife, cut each sandwich diagonally into quarters. Insert toothpicks if needed to hold layers. Taste one corner and adjust salt/pepper to taste before serving.
Optional garnish & sides
Serve each sandwich with a dill pickle spear and a generous handful (about 1 cup) of potato chips on the side. For a warm side, serve chips in a small bowl and pickles sliced into halves.