Turkey Club Recipe

Cook bacon

Arrange bacon strips in a cold skillet without overlapping. Cook over medium heat, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain and keep warm. Alternatively, bake on a rimmed sheet at 200°C/400°F for 15–20 minutes until crisp.

Slice tomato and season

Slice the large tomato into 6 even slices (one per sandwich layer). Lightly season both sides of the tomato slices with a pinch of kosher salt and a few grinds of black pepper.

Prepare bread

If you prefer a grilled/crisped sandwich, lightly spread softened butter on one side of each of the 6 bread slices. If not grilling, leave bread plain. Toasting or grilling will take later steps into account.

Arrange mayonnaise and mustard

Lay 3 slices of bread buttered-side down (if using butter) on a clean work surface. Spread 1 tablespoon mayonnaise evenly on the top of each of these 3 slices. If using Dijon, mix it into the mayo or spread 1/3 teaspoon on each slice before the mayo.

Layer ingredients

On each mayo-coated bread slice, place 4 slices of turkey (overlapping slightly), then 2 bacon strips, then one tomato slice, and two lettuce leaves. Sprinkle a light pinch of kosher salt and a grind of black pepper over the tomato/lettuce layer. Top each with a second slice of bread (buttered side up if using butter).

Create classic club (double-decker)

To make a traditional double-decker club: on a work surface place one assembled half (bread with turkey/bacon/tomato/lettuce), spread the top of a plain slice of bread with 1 tablespoon mayo and place mayo-side down on top of that stack. Add another 4 turkey slices, 2 bacon strips, another tomato slice, and 2 lettuce leaves. Finish with the final slice of bread, buttered-side up if grilling. You should now have a taller, double-layer sandwich.

Secure and cut

Insert 2 sandwich picks or long toothpicks through each sandwich to hold layers together. Using a sharp serrated knife, cut each sandwich diagonally into 2 triangles (or into quarters if preferred) so you have 4 triangles per sandwich when using double-decker style.

If you buttered the bread and want a warm, crisp exterior: heat a large skillet or griddle over medium heat. Place sandwiches buttered-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and heated through. If sandwiches were not buttered, simply toast bread beforehand or serve cold as assembled.

Remove sandwich picks before serving. Taste and add more salt or pepper if desired.

Plate the turkey club triangles with pickles and potato chips on the side. One full double-decker sandwich (cut into triangles) serves 2–3 people; a single-layer sandwich serves 1–2 depending on appetite.