Classic Turkey Club Sandwich
A towering three-layer sandwich stacked with roasted turkey, crispy bacon, fresh lettuce, and juicy tomato. This iconic American deli favorite comes together in minutes and never disappoints.
- Total time
- 15 min
- Servings
- 1
- Calories
- 520
- Protein
- 32g
Ingredients
- 3 slices sliced bread, white or wheat
- 3 ounces roasted turkey breast, sliced
- 2 strips bacon strips, cooked until crispy
- 2 leaves fresh lettuce leaves, crisp (romaine or iceberg)
- ½ whole ripe medium tomato
- 1.5 tablespoons mayonnaise
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly cracked black pepper
Instructions
- 1
Lightly toast all 3 slices of bread in a toaster until golden brown and crisp — toasting adds structure so the sandwich won't fall apart when you cut it diagonally, and it keeps the bread from getting soggy.
- 2
While the bread toasts, slice your tomato: cut the half tomato into 3 thin slices, about 1/4-inch thick. Arrange them on a small plate and sprinkle lightly with 1/8 teaspoon of kosher salt — this draws out just enough juice to season the slices without making them soggy.
- 3
Lay the first toasted bread slice on a cutting board. Spread 0.5 tablespoon of mayonnaise evenly across it using the back of a knife. Layer on half of the turkey slices — about 1.5 ounces — then top with 1 bacon strip, breaking it in half if needed to fit neatly.
- 4
Place the second toasted bread slice on top. Spread 0.5 tablespoon of mayonnaise on this middle slice. Layer the remaining 1.5 ounces of turkey, the second bacon strip, and 2 crisp lettuce leaves. Finish with 1 tomato slice.
- 5
Top with the third toasted bread slice, mayo-side down (0.5 tablespoon). Press down gently but firmly — this compresses the layers so they hold together when you cut.
- 6
Using a sharp serrated knife, cut the sandwich diagonally from corner to corner, creating two triangles — the classic club presentation. Insert 2 sandwich picks or toothpicks through the center of each triangle to hold the layers together.
- 7
Arrange the two triangles on a plate so the pretty diagonal cut faces up. Serve immediately while the toast is still warm and the bacon is still crispy.
Tools you’ll need
- toaster
- sharp serrated knife
- cutting board
- small plate
- butter knife
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