Turkey Clubhouse Sandwich Recipe

Crisp the bacon

Heat a large skillet over medium heat. Add 1 tsp neutral oil, then arrange 6 bacon strips in a single layer. Cook 6–8 minutes, flipping occasionally, until crisp. Transfer to a paper towel–lined plate to drain. Keep skillet reserved for toasting if desired.

Toast the bread

Spread about 1/2 tbs unsalted butter on one side of each slice of bread. Heat a clean skillet over medium heat (or use the bacon skillet wiped of excess fat). Toast each slice buttered-side down 2–3 minutes until golden and crisp; flip and toast the second side 1–2 minutes. Alternatively, use a toaster and lightly butter the toasted slices. Set toasted bread on a wire rack.

Slice tomato & prepare lettuce

Slice the tomato into 1/4-inch thick rounds (about 4–6 slices). Wash and spin-dry butter lettuce leaves, then pat dry. Season tomato slices lightly with a pinch of the salt and a grind of black pepper.

Make sandwich spread

In a small bowl combine 6 tbs mayonnaise, 1 tsp Dijon mustard and 1 tsp lemon juice. Add remaining salt and pepper (reserve a small pinch for tomato if desired). Stir until smooth and refrigerate briefly if not using immediately.

Build first layer

Lay 3 slices of toasted bread on your work surface. On each bottom slice, spread about 1 tbs of the mayonnaise mixture evenly to the edges. Top each with a lettuce leaf, then arrange about 2.7 oz (approximately one-third of the turkey) of sliced turkey evenly over the lettuce. Add a slice of cheddar cheese and two bacon strips on top of the turkey.

Add middle toast

Place the second slice of toasted bread (buttered/toasted side down) on top of the first stack to form the middle layer. Spread 1 tbs of mayo mixture on top of that middle slice. Add remaining lettuce, turkey (another ~2.7 oz), tomato slices (2 per sandwich), and two more bacon strips.

Finish sandwich

Cap each stack with the third slice of toasted bread, buttered/toasted side up. Spread the remaining mayonnaise mixture on the inside of the top slice before closing if you prefer more moisture. Press gently to compact the layers slightly.

Optional skewering & cutting

If serving as classic club triangles, insert two toothpicks through each sandwich to hold layers. Using a sharp serrated knife, cut each sandwich diagonally into two triangles or into three sections if sharing. Wipe the knife between cuts for cleaner edges.

Arrange sandwiches on plates alongside dill pickle slices and potato chips. Serve immediately while bacon is still warm and bread is crisp. Leftover components (extra turkey, bacon, spread) can be refrigerated up to 3 days.