Turkey Club Recipe

Make the basil aioli first so flavors meld: in a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper.

Chop the basil leaves finely and stir into the mayo mixture. Alternatively, for a smoother, brighter aioli, pulse the ingredients together in a mini food processor or blender until smooth. Taste and adjust salt or lemon to preference. Set aside at room temperature for 10 minutes or refrigerate up to 1 hour.

Cook the bacon if not already cooked: place bacon strips in a cold skillet, turn heat to medium, and cook until crisp, 6–10 minutes, turning occasionally. Drain on paper towels. If using oven, bake at 400°F (200°C) for 12–18 minutes until crisp. Keep warm.

Slice the tomato into 1/4-inch thick slices and season lightly with salt and pepper if desired.

Peel and slice the avocado: halve, remove pit, scoop flesh and cut into 1/4-inch slices. To prevent browning, toss avocado slices lightly with a few drops of lemon juice (optional).

If turkey is not already sliced, slice roasted turkey breast thinly (about 1/8–1/4-inch slices).

Lay out the multigrain bread slices. Spread a thin layer of softened butter on one side of each slice for toasting (or brush skillet with olive oil). On the non-buttered side of two slices per sandwich, spread a generous tablespoon of basil aioli.

Assemble each sandwich open-faced on the aioli-spread slices in this order for even distribution and stability: 1–2 slices of havarti cheese, 3–4 oz roasted turkey (arranged in an even layer), 2–3 slices of tomato, 2–3 slices of avocado, 2–3 leaves of lettuce, and 3 strips of crisp bacon. Top with remaining bread slice, buttered side out.

Toast the assembled sandwich: heat a skillet or griddle over medium heat. Place sandwich in skillet and press gently with a spatula or weighted press. Cook 2–3 minutes per side until bread is golden brown and cheese is slightly melted. If bread browns before cheese melts, lower heat slightly and cover the skillet for 1–2 minutes to help cheese melt without burning bread.

Alternatively, place assembled sandwiches on a baking sheet and toast in a preheated 375°F (190°C) oven for 6–8 minutes per side or until golden and cheese is melted.

Remove sandwich from heat. Let rest 1 minute, then using a sharp knife, cut each sandwich in half diagonally (or into thirds for club-style stacked presentation). Secure with toothpicks if stacking layers.

Serve immediately while warm with extra basil aioli on the side for dipping. Optionally accompany with pickles, kettle chips, or a small green salad.