Turkey Club Sandwich Recipe

Toast bread and cook bacon

Toast 6 slices of bread until golden and crisp. If bacon is not already cooked, cook 6 strips in a skillet over medium heat for 8–10 minutes, turning occasionally, until crisp. Drain on paper towels.

Slice tomato and prepare lettuce

While bread and bacon cook, wash and dry lettuce leaves. Slice the tomato into 1/4-inch thick slices. Pat tomato slices dry with paper towel to avoid soggy bread.

In a small bowl combine mayonnaise (6 tsp) and Dijon mustard (1 tsp). Stir until smooth. Season half of the mayo mixture with 1/2 tsp salt and 1/2 tsp black pepper for the bottom slice spread; reserve the remaining half plain or with a pinch of pepper for the top slice.

First layer

Place one slice of toasted bread on a work surface, spread with the seasoned mayo (about 1.5 tsp). Top with 2.5–3 oz (about half) of the sliced turkey arranged evenly, then add one slice of cheese if using.

Second layer (middle slice)

Place a second slice of toasted bread on top of the cheese; spread the top side of this middle slice with about 1.5 tsp of the plain mayo. Add 2–3 leaves of lettuce, 3 tomato slices (or enough to cover), and 3 strips of cooked bacon. Sprinkle with remaining 1/2 tsp salt and 1/2 tsp pepper evenly over the tomato and bacon.

Top layer

Place the third toasted bread slice on top, spread the top side with remaining mayo mixture (about 1.5 tsp), then press gently to compress the sandwich slightly. If desired, insert toothpicks at each corner to hold the stacked sandwich together.

Using a sharp knife, cut the sandwich into halves or quarters on the diagonal. Repeat assembly to make a second sandwich if making multiple servings.

Serve each sandwich with pickle spears and potato chips or fries on the side. Offer extra mayonnaise or mustard if desired.