Smokehouse Turkey Club Recipe
Make Smokehouse Turkey Club Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Smoked Paprika Aioli (optional)
Method
Smoked Paprika Aioli (optional)
- 1
Make aioli
In a small bowl combine 6 tbs mayonnaise, 1 tsp smoked paprika, 1 tbs fresh lemon juice, 1 tsp Dijon, 1 tsp minced garlic, 1 tsp hot sauce, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth and taste; adjust lemon, salt or paprika to preference. Cover and refrigerate until assembly. (If you prefer plain mayo, skip this and use plain mayo in the sandwich section.)
Sandwich
- 2
- 3
Toast and butter bread
Heat a large skillet or griddle over medium heat. Lightly butter one side of each of the 4 slices of sourdough (about 2 tbs total). Place buttered side down on the skillet and toast until golden, 2–3 minutes. Flip and toast the other side just until lightly browned (1–2 minutes). Alternatively, use a toaster and then spread the toasted surfaces with butter.
- 4
Warm turkey and melt cheese (optional)
Place the 8 oz smoked turkey slices in the warm skillet just to heat through, about 1 minute per side. Lay the 4 oz sliced cheddar on two of the bread slices while still on the skillet and cover briefly with a lid or a bowl for 30–60 seconds to slightly melt the cheese.
- 5
Season tomato
Lightly season the tomato slices with a pinch of the kosher salt and a grind of black pepper to taste.
- 6
Assemble sandwiches
Spread about 1 tbs mayonnaise on each of the two bottom bread slices. Spread about 1 tbs smoked paprika aioli (or additional mayo) on each of the two top bread slices. On the bottom slices with mayo, layer: warmed smoked turkey (half the turkey per sandwich), 3 slices of crisp bacon, a slice of cheddar (if not already on bread), 2 tomato slices, and 2 lettuce leaves. Top each sandwich with the aioli-spread bread slice, aioli side down.
- 7
Finish and serve
Press sandwiches gently, then cut each sandwich diagonally into two triangles with a sharp knife. Secure with toothpicks if desired. Serve immediately while warm, with extra aioli on the side for dipping.