Turkey Club Recipe

Name: The Preserve at 405s Turkey Club Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz sliced roasted turkey breast; 6 slices bacon strips, cooked until crisp and drained; 4 leaves leaf lettuce (e.g., romaine or butter lettuce), rinsed and dried; 1 medium ripe tomato, sliced; 4 slices thin-sliced cheddar or Swiss cheese; 8 slices toasted sandwich bread (white, whole wheat, or sourdough); 6 tbs mayonnaise; 1 tbs Dijon mustard; 2 tsp unsalted butter (optional, for grilling/toasting bread); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 4 pieces pickle spears; 4 servings potato chips

Inspired by The Preserve at 405

Time25m

Serves4

Make Turkey Club Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich

8 oz sliced roasted turkey breast

6 slices bacon strips, cooked until crisp and drained

4 leaves leaf lettuce (e.g., romaine or butter lettuce), rinsed and dried

1 medium ripe tomato, sliced

4 slices thin-sliced cheddar or Swiss cheese

8 slices toasted sandwich bread (white, whole wheat, or sourdough)

6 tbs Mayonnaise

1 tbs Dijon mustard

2 tsp unsalted butter (optional, for grilling/toasting bread)

1 tsp kosher salt

1 tsp freshly ground black pepper

Optional garnish / serving

4 pieces pickle spears

4 servings potato chips

Method

Prep

Toast bread and prepare bacon

Toast 8 slices of bread until golden and set aside. If bacon is not yet cooked: cook 6 slices in a skillet over medium heat or in the oven at 400°F (200°C) until crisp (about 10–15 minutes). Drain on paper towels and keep warm.

Rinse and dry 4 lettuce leaves. Slice the tomato into 4–6 even slices. If desired, lightly season tomato slices with 1/4 tsp of the kosher salt and a pinch of pepper.

In a small bowl, mix 6 tablespoons mayonnaise with 1 tablespoon Dijon mustard until smooth. Taste and adjust salt/pepper if needed.

Assembly

Layering the club

Lay out 4 slices of toasted bread as the bottom layer. Spread about 1 tablespoon of the mayo-Dijon mixture evenly on each bottom slice. Divide and layer the ingredients on each: place 2 ounces (approx. ¼ of the turkey) of sliced roasted turkey on each slice of bread, then one slice of cheese, one lettuce leaf (tear to fit if necessary), and one or two tomato slices. Season tomato with a light sprinkle of the remaining salt and a little black pepper.

Middle slice and top

Place a second slice of toasted bread on top of each assembled layer. Spread about 1 tablespoon of the mayo mixture on this middle slice. Add 1–2 more ounces of turkey, 1–2 strips of crisp bacon (arranged so they fit), and another lettuce leaf. Finish with the final toasted slice of bread; spread the outside of this top slice lightly with the remaining mayo or butter if you plan to grill.

If desired, lightly butter the outside faces of the top and bottom bread slices (about ½ tsp butter per face) and grill in a skillet or panini press over medium-low heat for 1–2 minutes per side until lightly golden and warmed through. This step is optional; the sandwich is also excellent assembled cold.

Finishing & serving

Secure each sandwich with two cocktail picks or long toothpicks (push through the top through to the bottom to hold layers). Using a sharp serrated knife, cut each sandwich diagonally into two triangles (or into thirds if you prefer a classic club 3-decker presentation).

Serve each sandwich with a pickle spear and a handful of potato chips. Adjust salt and pepper to taste at the table.