Turkey Club Sandwich

The smell of bacon hitting a hot skillet will always stop me in my tracks, no matter what I am doing. My dad used to make club sandwiches on Sunday afternoons, and the entire house would smell like crispy bacon and toasted bread. He took ridiculous pride in stacking them perfectly, almost like he was building architecture instead of lunch. Now I find myself doing the same thing, carefully arranging each layer as if the sandwich might collapse without precision.

Last summer, my friend Sarah came over for lunch and I made these club sandwiches. She took one bite and immediately asked for the recipe, then proceeded to eat two entire sandwiches by herself. We sat on the back porch in the sun, picking up the quarters with our hands and letting tomato juice drip down our wrists. Sometimes the messiest meals are the ones you remember most fondly.

Ingredients

• 200 g cooked turkey breast: Sliced thin helps the layers stack without becoming too unwieldy to bite through
• 4 slices bacon: Cook until truly crispy because soft bacon makes the whole sandwich feel soggy
• 6 slices sandwich bread: White or whole wheat both work, but toast them until they are genuinely golden to prevent collapse
• 3 tbsp mayonnaise: Spread it to the edges so every bite has that creaminess
• 4 leaves romaine or iceberg lettuce: Iceberg adds that satisfying crunch while romaine brings more flavor
• 1 large tomato: Slice it slightly thicker than you think you should because tomatoes shrink when layered
• Salt and black pepper: Light seasoning between layers prevents the middle from tasting bland

Instructions

Get your components ready:

Toast the bread until golden brown and cook the bacon in a skillet over medium heat until crispy, then drain on paper towels

Build the foundation:

Lay out three slices of toast and spread each with 1/2 tbsp mayonnaise, going all the way to the edges

First layer:

On the bottom slice, arrange half the lettuce, half the turkey, and a light sprinkle of salt and pepper

Second tier:

Place another slice of toast on top, mayonnaise side down, then spread another 1/2 tbsp mayonnaise on the new top surface

Stack the middle:

Layer the tomato slices, all the bacon, then remaining lettuce and turkey, seasoning again if you like

Complete the tower:

Top with the final slice of toast, press gently but firmly, and secure each corner with a cocktail stick if using

Finish and serve:

Cut each sandwich diagonally into quarters and serve immediately while the toast is still warm

Save

My youngest nephew requested these for his birthday lunch instead of cake. He sat there carefully deconstructing each quarter, eating the layers in a specific order he had decided was scientifically superior. Kids notice details we adults rush past.

Bread Choices That Actually Work

Sourdough adds a tangy bite that cuts through the rich mayo and bacon, while whole grain brings a nutty sweetness. Whatever you choose, avoid super soft sandwich bread because it will compress under the weight of three layers.

Make It Your Own

Sliced avocado transforms this into something entirely different, adding creaminess that rivals the mayonnaise. Sometimes I swap turkey for rotisserie chicken, and honestly, nobody has ever complained about the substitution.

Serving Suggestions

A cold pickle on the side cuts through all the rich ingredients like nothing else. Serve with potato chips, coleslaw, or a simple green salad to make it feel like a proper meal instead of just a sandwich.

• Cut the sandwiches right before serving or the toast will start to soften from the tomato and mayo
• Use a serrated knife with a gentle sawing motion to avoid squishing the layers
• Remove cocktail sticks before eating because nobody likes to discover a toothpick the hard way

Save

There is something deeply satisfying about eating food you have to unhinge your jaw to bite into. Hope this brings you a messy, happy afternoon.

Recipe FAQs

→ What makes a club sandwich different from regular sandwiches?

A club sandwich features three layers of bread instead of two, creating a distinctive triple-decker structure. The traditional combination includes turkey, bacon, lettuce, tomato, and mayonnaise, with each layer toasted for extra texture and flavor.

→ How do I prevent the sandwich from falling apart?

Use cocktail sticks in each corner to secure the layers. Cut the sandwich diagonally into quarters before serving, which creates manageable portions. The mayonnaise also helps ingredients adhere to the bread slices.

→ Can I prepare this sandwich ahead of time?

For best results, assemble and serve immediately to maintain the toasted bread's crunch. If preparing ahead, keep components separate and construct just before eating. The bacon can be cooked in advance and reheated briefly.

→ What bread works best for club sandwiches?

White or whole wheat sandwich bread are traditional choices. Select sturdy slices that can support multiple layers without becoming soggy. Slightly sturdier breads like sourdough or multigrain also work wonderfully.

→ How do I cook bacon perfectly for sandwiches?

Cook bacon in a skillet over medium heat until crispy, turning occasionally. Drain on paper towels to remove excess grease. The bacon should be fully crisp to provide texture contrast against the soft ingredients.

→ What variations can I try?

Swap turkey for roasted chicken, add sliced avocado for creaminess, or use different spreads like honey mustard or garlic aioli. Some versions include cheese slices or substitute turkey with ham for a classic club variation.