Turkey Club Sandwich with Turkey Bacon

The best sandwich I ever had came from a tiny deli in Chicago where the guy behind the counter called me kid even though I was clearly twenty-something. He stacked turkey club sandwiches so high you had to unhinge your jaw to take a bite, and honestly, something about that towering mess of layers just made sense. Now every time I build one at home, I'm chasing that precarious perfect bite where everything lands on your tongue at once.

My roommate in college taught me the trick about buttering warm toast, and I've never looked back. We'd make these at 2 AM after studying, standing in our tiny kitchen in our pajamas, and somehow food just tastes better when you're exhausted and slightly delirious with someone who's equally tired.

Ingredients

• 4 slices turkey bacon: Regular bacon has its place, but turkey bacon gets perfectly crispy without leaving you feeling weighed down afterward
• 6 oz cooked turkey breast: Thinly sliced is crucial here—thick slices will make the whole structure unstable and frustrating to eat
• 6 slices sandwich bread: White bread holds up best, but whole wheat works if you toast it really well so it doesn't get soggy
• 4 lettuce leaves: Romaine adds this fantastic crunch that iceberg somehow misses, plus it stays crisp longer
• 2 medium tomatoes: Slice these right before assembling or you'll end up with soggy bread, which nobody wants
• 3 tbsp mayonnaise: Don't skip this on any layer—each bread slice needs that creamy barrier against the juicy tomatoes

Instructions

Crisp the bacon:

Lay your turkey bacon in a cold skillet and turn the heat to medium, letting it sizzle slowly until it's perfectly crisp on both sides

Toast to golden:

Get your bread to that perfect golden brown, then immediately spread a thin layer of butter while it's still warm so it melts into every cranny

Spread the love:

Coat one side of each bread slice with mayonnaise, using a generous amount on each layer because dry bread is the enemy here

Build the foundation:

Start with your first buttered slice, pile on lettuce, then arrange turkey slices so they cover the whole surface edge to edge

Add the middle:

Place your second slice mayo side down, spread more mayo on top, then layer crispy bacon and tomatoes with a tiny pinch of salt

Top it off:

Crown everything with your final slice, press down gently but firmly, then secure with toothpicks before cutting diagonally

Pin it

My dad makes these every Sunday during football season, and he's oddly particular about the diagonal cut. Swears it makes the sandwich taste better, though I think he just likes how it looks on the plate.

Make It Your Own

Avocado slices are a game changer here, adding this creamy element that balances out the crispy bacon perfectly. Sometimes I'll add a thin layer of cranberry sauce for a sweet-savory situation that hits different in the best way.

The Bread Situation

Sourdough brings this tangy depth that regular bread just can't match, but you have to toast it longer since it's denser. Whatever bread you choose, let it cool for about 30 seconds after toasting before adding mayo, or you'll end up with a melty mess that slides everywhere.

Serving It Right

These sandwiches are substantial enough to stand alone as a meal, but a simple side of pickles or potato salad makes it feel like a proper lunch situation. The key is serving immediately while everything's still at its peak texture.

• Press down lightly after assembly but don't smash it into submission
• Use a serrated knife with a gentle sawing motion to avoid tearing through your carefully stacked layers
• Remove toothpicks before eating, obviously, but also point them out to anyone else grabbing a sandwich

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Some days you just need a sandwich that towers above everything else on your plate, demanding attention and respect before you dive in.

Recipe FAQs

→ What makes a turkey club sandwich authentic?

An authentic turkey club features three slices of toasted bread layered with turkey, crispy bacon, lettuce, tomato and mayonnaise. The triple-decker construction and diagonal slicing create the classic presentation.

→ Can I make this sandwich ahead of time?

For best results, assemble the turkey club just before serving to prevent the bread from becoming soggy. You can cook the turkey bacon and slice vegetables ahead, then construct the sandwich when ready to eat.

→ What bread works best for turkey clubs?

White, whole wheat or multigrain sandwich bread all work wonderfully. Choose a sturdy bread that can support the multiple layers without tearing. Toasting adds essential crunch and structural integrity.

→ How do I keep the sandwich together when cutting?

Press down gently on the assembled sandwich and secure with toothpicks at each corner before slicing diagonally. This holds the layers in place for clean, presentable halves or quarters.

→ What sides pair well with turkey clubs?

Serve with dill pickles, potato chips, coleslaw or a simple green salad. Iced tea, lemonade or a crisp lager complement the rich, savory flavors beautifully.