📝 About This Recipe
A quintessential American diner classic, this Turkey Club Sandwich features layers of succulent roasted turkey, crispy thick-cut bacon, and vibrant garden vegetables stacked between three slices of perfectly toasted bread. The secret to its enduring appeal lies in the balance of textures—the crunch of the golden toast against the creaminess of the herb-infused mayonnaise and the snap of fresh iceberg lettuce. It is a towering culinary masterpiece that delivers a nostalgic, satisfying experience in every bite.
🥗 Ingredients
The Foundation
- 6 slices White Bread (thick-cut sourdough or Pullman loaf)
- 8 oz Roasted Turkey Breast (thinly sliced, deli-style or leftover roast)
- 6 strips Bacon (thick-cut and cooked until very crispy)
The Produce
- 1 large Beefsteak Tomato (sliced into 1/4 inch rounds)
- 4 large leaves Iceberg Lettuce (washed, dried, and torn to fit the bread)
- 4 thin rings Red Onion (optional, for a sharp bite)
The Signature Spread
- 1/2 cup Mayonnaise (high-quality full fat)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Fresh Chives (finely minced)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
Seasoning & Assembly
- 2 tablespoons Unsalted Butter (softened to room temperature)
- 1/4 teaspoon Kosher Salt (to season the tomatoes)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 8 pieces Frill Toothpicks (essential for structural integrity)
👨🍳 Instructions
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1
Cook the bacon strips in a cold skillet over medium heat, turning occasionally until they are deeply browned and crispy. Transfer to a plate lined with paper towels to drain and firm up.
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2
In a small bowl, whisk together the mayonnaise, Dijon mustard, minced chives, and lemon juice until smooth. Set this herb mayo aside to let the flavors meld.
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3
Lightly butter both sides of all six slices of bread. Toast them in a large skillet or on a griddle over medium heat until they are golden brown and crisp on both sides.
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4
Lay out the toasted bread slices in two rows of three. One row represents one sandwich.
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5
Generously spread the herb mayo on the top side of the first slice of toast (the bottom layer).
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6
Place a leaf of iceberg lettuce on the mayo, followed by two slices of tomato. Sprinkle a pinch of salt and pepper directly onto the tomatoes to enhance their flavor.
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7
Layer half of the turkey slices over the tomatoes, folding them slightly to create height and airiness.
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8
Spread mayo on both sides of the second slice of toast (the middle layer) and place it directly on top of the turkey.
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9
On top of this middle slice, layer the crispy bacon strips (breaking them to fit if necessary), the remaining turkey, and the red onion rings.
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10
Spread the remaining mayo on the bottom side of the third slice of toast (the top layer) and place it mayo-side down to crown the sandwich.
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11
Press down very gently on the sandwich with the palm of your hand to compress the layers slightly.
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12
Insert four frill toothpicks into the sandwich, placing one in the center of each of the four potential triangles.
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13
Using a sharp serrated knife, cut the sandwich diagonally twice to create four small triangles. Ensure the knife saws through the crust cleanly.
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14
Arrange the triangles upright on a plate, toothpicks facing up, and serve immediately while the toast is still warm.
💡 Chef's Tips
Always season your tomato slices with salt and pepper before assembly; it makes a massive difference in the overall flavor profile. Use a serrated bread knife to cut the sandwich; a straight blade will crush the delicate layers and squeeze out the mayo. Dry your lettuce thoroughly using a salad spinner or paper towels; any excess moisture will make the toasted bread soggy. For the best texture, fold the deli turkey rather than laying it flat; this creates 'pockets' that hold the mayo and seasonings better. If you want an extra kick, add a thin layer of avocado or a dash of hot sauce to your herb mayo spread.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for the ultimate crunch factor. Pair with a crisp, cold dill pickle spear to provide an acidic contrast to the rich mayo and bacon. A side of creamy, tangy coleslaw or a light potato salad complements the sandwich perfectly. For a drink, a tall glass of sweetened iced tea with lemon or a light pilsner beer works beautifully. Add a small cup of hot tomato basil soup on the side for a comforting 'soup and sandwich' lunch experience.