Classic Turkey Club Sandwich

Last Sunday, I was rushing between errands and starving when I remembered my grandfather's go to lunch. He never made single decker sandwiches, claiming triple layers were the only respectable way to serve club sandwiches. I threw together this turkey version in twenty minutes, taking that first messy bite while leaning against the kitchen counter, and suddenly understood his philosophy completely.

My college roommate used to make these during exam weeks when we needed something substantial but didn't have time to cook real meals. We'd sit cross legged on the dorm room floor, sandwich triangles arranged between us, taking breaks between bites to quiz each other. Now whenever I smell bacon cooking, I'm back in that tiny room feeling oddly comforted.

Ingredients

• 200 g cooked turkey breast, sliced: Thin slices work best here and leftover roasted turkey has way more flavor than deli meat
• 4 slices bacon: Go for thick cut if you can find it, the extra crunch holds up better against all those layers
• 6 slices white or whole wheat sandwich bread: Slightly stale bread actually toasts better and won't get soggy as quickly
• 3 tbsp mayonnaise: Room temperature mayo spreads more evenly without tearing the toast
• 4 leaves romaine or iceberg lettuce: Iceberg gives you that satisfying crunch while romaine adds a nice fresh flavor
• 1 large tomato, sliced: Pat the slices dry with paper towels to keep your sandwich from getting waterlogged
• Salt and black pepper: A light sprinkle on each protein layer makes such a difference

Instructions

Get your bread perfectly golden:

Toast all six slices until they are lightly browned and crisp to the touch, then let them cool for a minute so they don't steam and soften when you start layering

Crisp up your bacon:

Cook the bacon in a skillet over medium heat until it's done to your liking, then transfer to paper towels to drain while you assemble everything else

Start your foundation:

Lay out three toast slices and spread each with half a tablespoon of mayo, going all the way to the edges for consistent flavor in every bite

Build your first layer:

On one slice, arrange half the lettuce followed by half the turkey, then give it a tiny pinch of salt and pepper

Add the middle deck:

Place a second slice of toast on top, mayo side down, spread another half tablespoon of mayo on the exposed side, then layer the tomato slices and crispy bacon

Complete the tower:

Finish with the remaining lettuce and turkey, season again if you like, then crown with the final slice of toast, mayo side down

Secure and slice:

Gently press down on the sandwich, stick a cocktail pick in each corner if you have them, then cut diagonally into quarters and serve right away

Save

These sandwiches became my signature contribution to our office potlucks after someone requested them three meetings in a row. Watching colleagues carefully navigate those towering layers, napkins at the ready, made me realize how something so simple can bring people together over shared messiness.

Make It Your Own

Sometimes I swap in sliced avocado for extra creaminess, especially when the tomatoes aren't perfectly ripe. The creamy avocado bridges the gap between the crisp vegetables and savory meats beautifully.

Perfect Pairings

A bowl of cold potato salad or some tangy pickles on the side cuts through all that richness. My grandmother always served hers with homemade coleslaw and insisted that was the only proper way.

Storage & Timing

These are best eaten immediately, but if you need to pack one for later, keep the ingredients separate and assemble right before eating. The toast will maintain its crunch and nothing gets sad or soggy.

• Wrap assembled sandwiches tightly in wax paper if transporting
• Crisp bacon in the morning and keep it warm in a low oven
• Have all ingredients prepped before you start toasting

Save

Every time I make these, I'm reminded that the simplest foods, made with care and good ingredients, are often the ones that stick with us longest.

Recipe FAQs

→ What bread types work best?

White or whole wheat bread are ideal for a balanced texture and toasting well without overpowering the fillings.

→ How to keep the sandwich from getting soggy?

Lightly toasting the bread creates a barrier that helps prevent moisture from the ingredients soaking in too quickly.

→ Can bacon be cooked ahead of time?

Yes, cook bacon until crispy, then drain well and store in the fridge until assembling the sandwich.

→ What alternatives can replace turkey?

Chicken breast works well as a substitute, maintaining a tender texture and mild flavor.

→ Are there suggestions to add creaminess?

Adding sliced avocado enhances creaminess and complements the existing mayo spread beautifully.