American
Turkey Club
Toasted bread is stacked with turkey, crisp bacon, lettuce, tomato, and mayonnaise. A third slice of toast in the middle is what makes it a club.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The middle slice of toast keeps the layers from sliding.
- Crisp bacon is the texture that lettuce alone cannot give.
- Deli turkey makes it a lunch sandwich, not a roast project.
- Toothpicks hold the triangles together so the cross-section stays neat.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Use fully cooked turkey. If you roasted it yourself, it should have been cooked to 165°F. Cook the bacon in a skillet over medium heat, starting in a cold pan, until it is crisp and the fat is rendered. Drain on a paper towel.
- 2
Toast all 12 slices of bread until golden.
- 3
Spread mayonnaise on one side of every slice of toast.
- 4
Season the tomato with the salt and pepper.
- 5
For each sandwich, lay turkey on one slice, add lettuce and tomato, cover with a second slice of toast mayonnaise-side down, then spread the top of that middle slice if needed and add bacon and more turkey. Cap with the third slice.
- 6
Secure each sandwich with two toothpicks and cut diagonally into triangles. Serve right away.
Pro tips
- Toast matters more here than in a regular sandwich because there are three slices and plenty of moisture.
- Break the bacon in half so it fits the triangle and does not pull out in one strip.
- Tell anyone eating it that toothpicks are in the sandwich.
Easy substitutions
- Turkey breast
- Fully cooked chicken breast slices. If you cook the chicken, take it to 165°F.
- Mayonnaise
- A mix of mayonnaise and Dijon.
- Sandwich bread
- Thick white pullman bread, which stacks more cleanly.
Storage and reheating
Storage
The club is best eaten right away. Store extra bacon and turkey separately in the fridge for up to 3 days.
Reheating
Recrisp the bacon in a skillet and use fresh toast. Heat leftover turkey in a covered pan until it is hot and, if it is home-roasted poultry, until it reads 165°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 486
- Protein
- 34 g
- Carbs
- 38 g
- Fat
- 22 g
- Fiber
- 3 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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