Introduction

The Classic Turkey Club Sandwich is a timeless favorite that combines crispy bacon, fresh lettuce, juicy tomatoes, and smoky turkey layered between toasted bread spread with creamy mayonnaise. Perfect for a satisfying lunch or picnic, this sandwich delivers a wonderful balance of flavors and textures in every bite.

The image shows four toasted sandwiches placed on a red cutting board that lies on a white marbled surface. Each sandwich has three layers: golden-brown toasted bread on top and bottom, with green leafy lettuce, red tomato slices, crispy bacon pieces, and white turkey or chicken meat in the middle. One sandwich is cut diagonally into four smaller triangles, while another is partially cut into halves by a woman's hand holding a knife. Several small triangular sandwich pieces are arranged near the bottom left corner, with visible layers of bread, tomato, lettuce, and meat. The texture of the toasted bread is crisp and slightly browned with small green herbs sprinkled on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 slices center-cut applewood smoked bacon (14 ounces; 396 g) (not thick cut, see notes)
12 slices hearty white sandwich bread (see notes)

16 (1/4-inch-thick) slices vine-ripened tomatoes (from about 3 (6-ounce) tomatoes)
1/2 teaspoon kosher salt (for table salt use half as much by volume)

1/4 teaspoon freshly ground black pepper
3/4 cup mayonnaise (6 ounces; 170 g), divided

8 romaine lettuce leaves (6 ounces; 170 g total), cut in half crosswise
16 slices deli turkey (about 1 pound; 454 g total), preferably hickory smoked
16 (4-inch) toothpicks

Instructions

Step 1: Adjust oven racks to the upper-middle and lower-middle positions and preheat the oven to 400°F (205℃). Line two rimmed baking sheets with parchment paper and arrange bacon slices in a single layer, slightly overlapping if needed. Bake, switching and rotating the sheets halfway through, until the bacon is browned and crisp, about 15 to 20 minutes. Use tongs to transfer the bacon to a paper towel–lined plate to drain and reserve the rendered fat. Then, heat the broiler.
Step 2: Lightly brush both sides of each bread slice with the reserved bacon fat and arrange them on two clean baking sheets. Broil one sheet at a time on the upper-middle rack, about 6 inches from the broiler, flipping halfway through, until the bread is light golden brown on both sides, 1 to 2 minutes per side. Set aside.
Step 3: Season the tomato slices evenly with the kosher salt and black pepper and set aside.

Step 4: Using a butter knife or offset spatula, spread 1 tablespoon of mayonnaise evenly over one side of each bread slice. Place 4 bread slices mayonnaise side up on a clean surface. Layer on each slice 2 romaine lettuce halves, 2 tomato slices, 2 cooked bacon slices, and 2 turkey slices, slightly overlapping the ingredients to fit within the bread.
Step 5: Top these with 4 more bread slices, mayonnaise side down, pressing gently to secure. Repeat the layering of 2 lettuce halves, 2 tomato slices, 2 bacon slices, and 2 turkey slices on top of these bread slices.
Step 6: Finish by topping each sandwich with the remaining 4 bread slices, mayonnaise side down. Press gently and insert 4 toothpicks evenly spaced into each sandwich to create 4 quadrants. Use a serrated knife to cut each sandwich diagonally into triangular quarters. Serve immediately.

Tips & Variations

Use hickory smoked turkey for a richer flavor that complements the smoky bacon perfectly.
If you prefer a lighter sandwich, swap mayonnaise for a flavorful mustard or avocado spread.
For added crunch, toast the bread slices under the broiler just until golden but still soft inside.

Try swapping romaine lettuce with crisp butter lettuce or baby spinach for a different texture.

Storage

Assembled turkey club sandwiches are best enjoyed fresh to keep the bread crisp. If you need to store leftovers, wrap each sandwich tightly in plastic wrap and refrigerate for up to 1 day. To reheat, remove toothpicks and toast the sandwich in a toaster oven or regular oven at 350°F (175℃) for about 5 minutes, or until warmed through and the bread regains some crispness.

How to Serve

The image shows four club sandwiches arranged on a dark wooden board with a white marbled surface underneath. Each sandwich is made of three layers of toasted golden bread. The bottom layer has crispy green lettuce and sliced red tomato, the middle layer holds crispy bacon strips, and the top layer contains creamy white mayonnaise spread. The sandwiches are held together with small thin golden skewers with a loop on top. The background is a soft green color, and the overall look is fresh and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich ahead of time?

While you can prepare the components in advance, it’s best to assemble the sandwiches just before serving to keep the bread from becoming soggy and the ingredients fresh.

What can I substitute for applewood smoked bacon?

If applewood smoked bacon isn’t available, regular smoked bacon or even thick-cut pancetta works well to add the smoky, savory element in this sandwich.