Turkey Club Sandwich

The kitchen counter was covered in Sunday newspaper sections when my dad first taught me the art of stacking a proper club sandwich. He was particular about the toast needing just the right amount of crunch, and the bacon having to be cooked until it could almost stand on its own. We stood there assembling three layers of perfection while my mom pretended to be annoyed about the mess, but I saw her sneak a corner when she thought we weren't looking.

My college roommate and I used to make these during late night study sessions, burning the toast more often than not while debating whether the tomato belonged on the bottom or middle layer. The kitchen would smell like bacon for hours, and somehow those messy sandwiches tasted better than anything from the dining hall.

Ingredients

• Cooked turkey breast: Sliced thin against the grain so it layers beautifully without tearing
• Bacon: The crispy backbone of the whole operation, cook it until it snaps when you bend it
• Sandwich bread: White or whole wheat, but toast it until it can hold up to three layers of fillings
• Mayonnaise: The creamy glue that keeps everything together and adds that classic club flavor
• Romaine lettuce: Provides the perfect crunch and freshness to balance the rich ingredients
• Tomato: Slice it thick but pat it dry so your bread does not get soggy
• Salt and pepper: A light seasoning enhances every layer without overpowering

Instructions

Get your toast ready:

Pop those bread slices in the toaster until they are golden and crisp, giving you a solid foundation for all the layers to come.

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it is perfectly crispy, then drain it on paper towels so it stays crunchy.

Start building:

Lay out three slices of toast and spread each with half a tablespoon of mayonnaise, right to the edges.

First layer down:

On the first slice, pile half the lettuce followed by half the turkey, then add a pinch of salt and pepper.

Add the middle deck:

Place a second slice of toast on top, mayonnaise side down, and spread another half tablespoon of mayo on the exposed side.

Stack it high:

Layer on the tomato slices, the crispy bacon, then finish with the remaining lettuce and turkey.

Top it off:

Place the final slice of toast on top and press gently. Use cocktail sticks in each corner to hold everything together.

Make the cut:

Slice each sandwich diagonally into quarters and serve right away while the toast is still crisp.

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These sandwiches became our go-to after soccer games when my kids were growing up. Something about sitting around the kitchen table with napkins everywhere and sandwich quarters disappearing faster than I could assemble them made those afternoons feel complete.

Making It Your Own

Sometimes I will swap in sliced avocado for extra creaminess or use chicken instead of turkey when that is what I have in the fridge. The beauty of a club sandwich is how flexible it can be once you understand the basic architecture.

Perfect Sides

A handful of potato chips or some crisp pickle spears on the side make this feel like a proper diner lunch at home. I have found that a simple fruit salad balances out the richness nicely.

Timing Matters

The difference between a good club sandwich and a great one comes down to assembly speed and serving immediately. Everything should be at room temperature except the bacon and toast, which should still be warm.

• Toast the bread right before you start assembling
• Have all ingredients sliced and ready before you begin
• Cut and serve within five minutes of building

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Some recipes are just meant to be shared, and this is one that brings people together one messy, delicious bite at a time.

Recipe Q&A

→ What type of bread works best?

White or whole wheat sandwich bread are traditional choices. The slices should be sturdy enough to hold multiple layers without becoming soggy. Whole-grain varieties add extra texture and nutritional value.

→ Can I prepare this ahead of time?

For optimal texture, assemble just before serving. However, you can cook the turkey and bacon in advance. Store components separately and build within 2-3 hours of eating to prevent sogginess.

→ What's the best way to slice the sandwich?

Use a sharp knife to cut diagonally from corner to corner, creating four triangular quarters. This traditional presentation makes each piece easier to handle and shows off the beautiful layers inside.

→ Can I use leftover turkey?

Absolutely. Leftover roasted or grilled turkey works wonderfully. Simply slice it thinly against the grain for tender, easy-to-eat pieces that layer perfectly between the toasted bread.

→ How do I keep the sandwich from falling apart?

Cocktail sticks inserted through the corners help secure all layers. Spread mayonnaise to the edges of each bread slice, and press down gently but firmly when assembling. Letting it rest for 2-3 minutes before cutting also helps the layers settle.