Classic Turkey Club
Three slices of toasted bread instead of two give the sandwich enough structure to hold thick layers of turkey, bacon, lettuce, and tomato without everything sliding out, and toasting both sides of every slice keeps the bread from turning soggy under the tomato and mayo.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
Ingredients
- 12 slices white or wheat sandwich bread
- 12 slices bacon
- 12 oz deli turkey breast, sliced
- 6 tbsp mayonnaise
- 2 medium tomato, sliced
- 8 leaves lettuce leaves (romaine or iceberg)
- 1/2 tsp salt
- 1/4 tsp black pepper
Nutrition per serving
- Calories
- 585
- Protein
- 34g
- Carbs
- 46g
- Fat
- 30g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Lay the bacon slices in a single layer in a cold skillet, then cook over medium heat for 8-10 minutes, flipping once, until deeply browned and crisp. Drain on paper towels.
- 2Toast all 12 slices of bread until golden and firm enough to hold their shape when stacked.
- 3Season the sliced tomato lightly with salt and pepper and let it sit on paper towels for a few minutes to draw off excess moisture.
- 4Spread mayonnaise on one side of each toasted bread slice, using all of it across the 12 slices.
- 5Build the bottom layer: on one slice, mayo-side up, layer half the turkey, a lettuce leaf, and a few tomato slices. Top with a second slice of bread, mayo-side down then mayo-side up.
- 6Add the second layer on top of that middle slice: the remaining turkey, 3 slices of crisp bacon, another lettuce leaf, and the remaining tomato.
- 7Top with the final slice of bread, mayo-side down. Press down gently to compress the layers, then insert a toothpick into each quadrant to hold the stack together.
- 8Cut the sandwich diagonally into quarters, cutting straight through the toothpicks so each triangle stays secure, and serve immediately.
Tips & variations
- Swap in avocado slices for half the mayo for a creamier, less tangy version.
- A smear of Dijon mustard mixed into the mayo adds sharpness that cuts through the bacon fat.
- For a lighter version, use turkey bacon and swap one slice of bread for a large lettuce leaf to skip a bread layer entirely.
- Toasted sourdough or a hearty multigrain bread holds up better than soft sandwich bread if the club needs to travel before eating.
Storage & reheating
Turkey clubs are best assembled and eaten right away since the tomato and mayo soften the bread quickly. If prepping ahead, toast the bread and cook the bacon up to a day in advance, store them separately in the fridge, and assemble just before serving. Leftover components (cooked bacon, sliced turkey) keep in the fridge for up to 3 days.
Tips from the Tulo kitchen
- Toasting the bread darker than usual, almost to the edge of burnt, gives it enough structural rigidity to survive three layers of fillings without collapsing.
- Standing the toothpicks upright before cutting makes it easy to see exactly where to slice without shifting the stack.
FAQ
Can I make a turkey club without toothpicks?
Yes, but cut it in half rather than quarters and eat it soon after assembly; without toothpicks the layers are more likely to slide apart once cut into smaller triangles.
What's the difference between a turkey club and a regular turkey sandwich?
A club specifically uses three slices of toasted bread stacked in two tiers with bacon, lettuce, and tomato included as standard components, rather than a plain two-slice sandwich with turkey alone.
Can I use rotisserie or roasted turkey instead of deli turkey?
Yes. Slice it thinly against the grain so it layers evenly; thick chunks make the sandwich harder to bite through cleanly.
How do I keep the bread from getting soggy?
Toast the bread until firm, salt and drain the tomato slices before assembling, and spread mayonnaise as a barrier layer directly against the bread rather than only on the fillings.
