Turkey Club with Turkey Bacon (Print version)

Hearty sandwich with tender turkey, crispy bacon, fresh veggies, and creamy mayo, perfect for lunch or dinner.

# Ingredient List:

→ Proteins

01 - 6 slices turkey bacon
02 - 8 oz cooked turkey breast, sliced

→ Bread

03 - 6 slices whole wheat or white sandwich bread

→ Vegetables

04 - 4 leaves romaine lettuce
05 - 2 medium tomatoes, sliced
06 - 4 slices red onion (optional)

→ Condiments & Dairy

07 - 4 tbsp mayonnaise
08 - 1 tbsp Dijon mustard (optional)
09 - 2 tbsp unsalted butter, softened (for toasting bread)

→ Seasoning

10 - Salt, to taste
11 - Black pepper, to taste

# How To Make It:

01 - Preheat a skillet over medium heat and cook turkey bacon until browned and crisp, about 3 to 4 minutes per side. Drain excess fat on paper towels.
02 - Lightly butter one side of each bread slice, then toast in a skillet or toaster until golden brown.
03 - Spread mayonnaise evenly on the untoasted side of each toasted bread slice. Add Dijon mustard if desired.
04 - On one slice with mayo side up, layer lettuce, half the turkey slices, tomato, onion, and half the crispy turkey bacon. Place second bread slice (mayo side up) on top, then repeat the same layering. Finish with the third bread slice, mayo side down.
05 - Insert toothpicks to hold sandwiches together and slice into halves or quarters as preferred.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like you actually tried.
  • The crispy turkey bacon stays crispy even after assembly if you use this one trick.
  • It's the kind of sandwich that works for lunch, dinner, or that weird 3pm snack moment.
02 -
  • If your turkey bacon isn't crispy, the whole sandwich loses its textural identity and becomes just soft and mayo-forward, which is sadder than it sounds.
  • Toasting the bread is non-negotiable—it's not a suggestion—because it's the only thing standing between your beautiful sandwich and a soggy mess within minutes.
  • Slice your tomatoes about a quarter-inch thick; too thin and they're just water, too thick and they won't sit flat in the layers.
03 -
  • Cook your bacon first and set it aside so it stays hot during assembly, or cook it just before assembling so the residual warmth hasn't faded from it.
  • Room-temperature turkey breast is easier to slice evenly and layers more cooperatively than cold straight-from-the-fridge turkey, so pull it out a few minutes ahead.

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