Description

This Classic Turkey Club Sandwich features layers of crispy applewood smoked bacon, fresh vine-ripened tomatoes, deli turkey, and crisp romaine lettuce, all stacked between toasted white sandwich bread spread with creamy mayonnaise. Perfect for a hearty lunch or casual dinner, this sandwich combines smoky, fresh, and savory flavors with a satisfying crunch.

Ingredients

Scale

Bacon

16 slices center-cut applewood smoked bacon (14 ounces; 396 g), not thick cut

Bread and Spread

12 slices hearty white sandwich bread
3/4 cup mayonnaise (6 ounces, 170 g), divided

Fresh Produce

16 (1/4-inch-thick) slices vine-ripened tomatoes (from about 3 (6-ounce) tomatoes)
8 romaine lettuce leaves (6 ounces; 170 g total), cut in half crosswise

Protein

16 slices deli turkey (about 1 pound; 454 g total), preferably hickory smoked

Seasoning and Garnish

1/2 teaspoon kosher salt (use half as much if using table salt)
1/4 teaspoon freshly ground black pepper
16 (4-inch) toothpicks

Instructions

Prepare the Oven and Bacon: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F (205°C). Line two rimmed baking sheets with parchment paper. Arrange bacon slices in a single layer on the sheets. Bake for 15 to 20 minutes, switching and rotating sheets halfway through, until bacon is browned and crisp. Transfer bacon to a paper towel-lined plate to drain and reserve the rendered bacon fat.
Toast the Bread: Lightly brush both sides of bread slices with the reserved bacon fat. Arrange on two clean baking sheets and broil on the upper-middle rack (about 6 inches from the broiler). Flip slices halfway through and toast until light golden brown on both sides, approximately 1 to 2 minutes per side. Set aside the toasted bread.
Season the Tomatoes: Sprinkle tomato slices evenly with kosher salt and freshly ground black pepper. Set aside to let flavors meld.
Spread Mayonnaise on Bread: Using a butter knife or offset spatula, spread 1 tablespoon of mayonnaise evenly over one side of each bread slice.
Assemble the First Layer: Place four bread slices mayonnaise-side up on a clean surface. On each, layer 2 halves of romaine lettuce leaves, 2 tomato slices, 2 cooked bacon slices, and 2 turkey slices, slightly overlapping ingredients to fit within the bread.
Add the Middle Bread Layer: Top the four assembled slices with a prepared bread slice each, mayonnaise-side down. Press gently to secure.
Assemble the Second Layer: Repeat layering 2 romaine leaf halves, 2 tomato slices, 2 cooked bacon slices, and 2 turkey slices on top of the middle bread slices of each sandwich.
Top with Final Bread Layer: Place the remaining four bread slices mayonnaise-side down on top of each sandwich. Press gently to secure and insert four toothpicks into each sandwich, spaced evenly to hold the layers together.
Cut and Serve: Using a serrated knife, cut each sandwich diagonally to create four triangular quarters. Serve immediately and enjoy.

Notes

Use center-cut bacon slices for even cooking and better layering.
Hearty white sandwich bread is preferred to hold the sandwich ingredients without getting soggy.
Broiling to toast bread adds extra flavor by using the reserved bacon fat.
Adjust salt according to the type used; table salt is finer and requires less quantity than kosher salt.
Insert toothpicks to hold the sandwich layers intact while cutting and serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Baking
Cuisine: American

Keywords: turkey club sandwich, classic sandwich, bacon sandwich, turkey sandwich, club sandwich recipe, layered sandwich, easy lunch recipe