Turkey Club Sandwich

The smell of bacon hitting a hot skillet will always pull me into the kitchen faster than anything else. I started making club sandwiches during college when I needed something that felt substantial but wouldn't require actual cooking skills. My roommate and I would stack them impossibly high, competing to see whose would stay upright longer. Now I make them properly, with care instead of chaos.

My dad taught me the secret to a great club sandwich is pressing down gently after stacking everything together. He learned it working at a deli during summer breaks and still insists it's the difference between a sandwich that falls apart and one you can actually eat. We make these together when I visit home and he still cuts them into those perfect little triangles.

Ingredients

• 200 g (7 oz) cooked turkey breast: Sliced thin works best for clean layering without making the sandwich too tall to manage
• 4 slices bacon: Thick cut gives you that satisfying crunch that holds up against the soft bread
• 6 slices sandwich bread: White or whole wheat both work but toast them until they're golden and firm
• 3 tbsp mayonnaise: Spread generously on each slice to prevent the bread from getting soggy
• 4 leaves romaine or iceberg lettuce: Iceberg adds the classic crunch while romaine brings more flavor
• 1 large tomato: Choose one that's ripe but still firm enough to slice cleanly
• Salt and black pepper: Light seasoning between layers brings everything together

Instructions

Get your bread and bacon ready:

Toast all six bread slices until golden brown and cook 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 half a tablespoon of mayonnaise going all the way to the edges

Add the first layer:

On the first slice pile half the lettuce followed by half the turkey and season lightly with salt and pepper

Stack the middle:

Place a second slice of toast mayonnaise side down then spread another half tablespoon of mayo on top before adding tomato slices and bacon

Complete the tower:

Layer the remaining lettuce and turkey then finish with the last toast slice and press down gently

Serve it up:

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

Save

These sandwiches became our go-to summer dinner when the kitchen felt too hot for actual cooking. My kids started requesting them for birthday meals instead of the usual pizza or tacos. Something about the stacking process makes everyone feel involved in building their own perfect creation.

Making It Your Own

Substitute chicken for turkey or add sliced avocado for extra creaminess that balances the crispy bacon. Sometimes I swap in whole grain bread for a nuttier flavor that stands up to the rich toppings.

Perfect Sides

Serve with pickles or potato chips for that classic diner feel. A simple coleslaw works too adding another cool crisp element alongside the warm toasted bread.

Make Ahead Strategy

Cook the bacon and slice everything in advance but assemble right before serving. Toasted bread starts to get soggy after about twenty minutes no matter how much mayonnaise you use.

• Keep ingredients separated in the refrigerator until ready
• Toast bread last so it stays warm and crisp
• Cut just before serving for the cleanest presentation

Save

Some days a simple sandwich is exactly what you need and this one never disappoints.

Recipe FAQs

→ What makes a club sandwich different from regular sandwiches?

A club sandwich features three slices of toasted bread creating two distinct layers, traditionally filled with turkey, bacon, lettuce, and tomato. The triple-decker structure and specific ingredient combination distinguish it from standard sandwiches.

→ Can I prepare this ahead of time?

For best results, assemble shortly before serving to maintain toast texture. However, you can cook bacon and slice ingredients up to 24 hours in advance. Store components separately and construct just before eating to prevent sogginess.

→ What bread works best for this triple-decker?

White sandwich bread is traditional, but whole wheat, sourdough, or potato bread work excellently. Choose sturdy slices that can support multiple layers without becoming overwhelmed. Slightly stale bread actually toasts better and holds up well.

→ Why use cocktail sticks in the corners?

Securing corners with small sticks prevents the tall structure from sliding apart during cutting and serving. This traditional technique ensures clean diagonal cuts and helps maintain the layered presentation when transferring to plates.

→ What sides complement this classic?

Traditional accompaniments include dill pickles, potato chips, coleslaw, or a simple green salad. For a more substantial meal, add cup of tomato soup or serve with fresh fruit. The salty nature pairs well with crisp, refreshing sides.

→ Can I use leftover Thanksgiving turkey?

Absolutely! Leftover roasted turkey works perfectly and often adds even more flavor than deli meat. Simply slice the leftovers thinly against the grain for tender results. This is an excellent way to transform holiday leftovers into an entirely new meal.