Turkey Club Sandwich

Last Sunday afternoon hit that perfect lazy sweet spot where cooking felt like play rather than work. Sunlight was streaming across the kitchen counter, and something about the crispness in the air screamed for comfort food. I'd bought a beautiful roasted turkey breast from the deli earlier, thinking I'd make something simple, but standing there watching bacon sizzle in the cast iron skillet, the idea came together. That irresistible smoky aroma filling the kitchen decided it had to be a proper club sandwich day.

My college roommate Sarah taught me the secret to a great club sandwich during finals week sophomore year. We were both exhausted, living on takeout, when she disappeared into our tiny dorm kitchen and emerged with these towering creations. She explained that the mayonnaise goes on EVERY slice of bread, not just the ones touching the filling, and honestly that tiny detail changed everything. Now every time I make them, I'm back in that cramped dorm room, laughing with tomato juice running down our wrists, feeling like queens of our castle.

Ingredients

• 200 g (7 oz) cooked turkey breast, sliced: Deli turkey works beautifully here, but leftover roasted turkey takes this to another level of tenderness
• 4 slices bacon: Thick cut bacon gives you those perfect crispy strips that don't shatter when you bite down
• 6 slices white or whole wheat sandwich bread: Slightly sturdy bread holds up better than soft sandwich slices, and toasting adds essential crunch
• 3 tbsp mayonnaise: Real mayonnaise, not miracle whip, and spread it generously on every single slice
• 4 leaves romaine or iceberg lettuce: Romaine adds a lovely crunch, while iceberg brings that classic sandwich sh diner feel
• 1 large tomato, sliced: Vine ripened tomatoes make all the difference, and pat them dry with paper towels to prevent soggy bread
• Salt and black pepper, to taste: Freshly ground black pepper especially complements the turkey beautifully

Instructions

Get your bread perfectly golden:

Toast those six slices until they're golden brown and crisp to the touch, then let them cool slightly on a rack so they don't steam and get soft.

Cook the bacon until irresistible:

Lay bacon in a cold skillet, then turn heat to medium, cooking until beautifully crispy and draining on paper towels so you don't lose any crunch.

Build the foundation layer:

Spread all six toast slices generously with mayonnaise, then on your first slice layer half the lettuce followed by half the turkey and a tiny sprinkle of salt and pepper.

Add the middle magic:

Place a second slice of toast, mayonnaise side down, on your turkey layer, spread the top with more mayonnaise, then arrange tomato slices and half the bacon.

Complete the tower:

Layer the remaining lettuce and turkey on the tomatoes, crown with the final toast slice, press gently but firmly, and secure each corner with a cocktail stick.

Finish like a pro:

Cut each sandwich diagonally into quarters using a sharp knife in a gentle sawing motion, then arrange on plates and serve while everything's still perfectly crisp.

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These sandwiches have become my go to for summer lunches on the back porch. There's something about balancing that tall, precarious stack while trying to keep everything from sliding out that makes eating feel like an adventure. My kids actually CHEER when they see me reaching for the bacon package.

Making It Your Own

Sometimes I swap in sliced chicken when that's what I have on hand, and honestly nobody notices the difference. The key is keeping that protein sliced thin so the layers stay manageable. Avocado adds this gorgeous creaminess that plays beautifully against the crisp bacon if you want to get fancy with it.

The Perfect Sides

A handful of potato chips alongside makes total sense, all those textures and saltiness working together. But honestly, a simple pickle spear cuts through the richness and makes each bite feel fresh again. I've also served these with a light cucumber salad when I want something a bit more elegant.

Assembly Secrets

The real game changer is pressing down gently after each layer goes on, almost like you're tucking everything in for a cozy nap. This prevents that dreaded middle layer slide when you take your first bite. And always slice with the sharpest knife you own, using gentle pressure rather than force.

• Use a serrated knife in a gentle sawing motion for the cleanest cuts
• Let assembled sandwiches rest for 2 minutes before slicing to set
• Wrap cocktail stick tips in folded paper if serving to small children

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Hope these bring as much joy to your table as they've brought to mine over the years.

Frequently Asked Questions

→ What makes a club sandwich different?

A club sandwich features three layers of toast with fillings between each layer, creating a distinctive double-decker structure that's taller and more substantial than standard sandwiches.

→ How do I keep the sandwich from falling apart?

Press gently after assembling and secure each corner with cocktail sticks. Cut diagonally into quarters immediately before serving to maintain structure and make handling easier.

→ Can I make this ahead of time?

Best assembled fresh to prevent sogginess. You can cook bacon and slice ingredients ahead, but toast bread just before building for optimal texture and crunch.

→ What bread works best?

White or whole wheat sandwich bread cut into standard slices. The bread should be sturdy enough to hold multiple layers while toasting up golden and crisp.

→ How do I get restaurant-style presentation?

Cut diagonally into quarters, arrange on a plate with the layered interior visible. Garnish with pickles or serve alongside potato chips for that classic diner feel.