Turkey Club Sandwich

Last Sunday afternoon, I found myself staring at leftover turkey from a dinner party earlier in the week. The rain was drumming against the kitchen window, and something about the gloomy weather made me crave the kind of comfort food that doesn't require much effort but delivers maximum satisfaction. I ended up building these towering club sandwiches, and the way the crispy bacon crackled with every bite somehow made the gray day feel a little brighter.

My college roommate used to make these during our late night study sessions, though back then we used whatever bread was on sale and completely forgot the seasoning. I learned the hard way that a little salt and pepper makes all the difference between a decent sandwich and one you find yourself thinking about days later. Now whenever I make them, I remember those cramped dorm room kitchens and how good simple food can taste when you are tired and hungry.

Ingredients

• Cooked turkey breast: Leftover roast turkey works beautifully here, just slice it thinly against the grain for tenderness
• Bacon: Go for thick cut if you can find it, the extra heft means it stays crispy instead of flopping over
• Sandwich bread: White bread toasts up beautifully but whole wheat adds a nutty flavor that complements the turkey
• Mayonnaise: Room temperature mayo spreads easier without tearing the toast, so take it out of the fridge early
• Romaine lettuce: The sturdy ribs hold up better than delicate greens and add satisfying crunch
• Fresh tomato: Choose tomatoes that give slightly when pressed, mealy ones will make the bread soggy
• Salt and pepper: The unsung heroes that pull everything together, season each layer not just the final sandwich

Instructions

Toast your bread:

Get your bread golden and crisp, this structural foundation prevents the whole thing from collapsing when you bite down

Crisp the bacon:

Cook until it has that perfect snap that echoes through the kitchen, then drain on paper towels so excess oil does not make the bread soggy

Prep your canvas:

Lay out three toast slices and spread each with mayo, going nearly to the edges so every bite gets that creamy tang

Build the first tier:

On your base slice, arrange half the lettuce followed by turkey, then add a light sprinkling of salt and pepper

Add the middle story:

Place a second slice mayo side down, spread more mayo on top, then layer tomato and bacon before adding remaining lettuce and turkey

Crown your creation:

Top with the final toast slice, press gently to settle everything, then secure with cocktail sticks in each corner

The grand reveal:

Cut diagonally into quarters so you can see those beautiful layers in every triangle, then serve immediately while the toast is still warm

Save

My husband declared these better than the version from our favorite downtown diner, which might have been flattery or might have been the truth. Either way, seeing the way he reached for a second quarter with that particular look in his eyes reminded me why I bother with the assembly instead of just throwing ingredients on a plate.

Making It Your Own

Sometimes I swap in sliced avocado when I want something creamier, or use herb mayo instead of plain for an extra flavor boost. The beauty of this template is how forgiving it is, accommodating whatever you have in the fridge while still delivering that satisfying club sandwich experience.

Serving Suggestions

A handful of potato chips alongside feels almost mandatory, plus maybe a few pickle spears cut into manageable lengths. In summer, I serve these with a simple tomato soup, and in colder months they pair unexpectedly well with a cup of homemade butternut squash bisque.

Storage Wisdom

These really do not keep well, which is probably part of their charm. If you absolutely must prep ahead, keep the components separate and assemble just before serving to maintain that perfect contrast between warm crisp toast and cool fresh fillings.

• Wrap any leftover components separately in the refrigerator
• Never try to refrigerate an assembled sandwich, the toast will become sad and damp
• Bring leftover bacon back to life in a hot skillet for about thirty seconds per side

Save

There is something deeply satisfying about food that requires a bit of architectural planning, and these sandwiches deliver both structural pride and pure eating pleasure.

Recipe FAQs

→ What makes a club sandwich different from a regular sandwich?

A club sandwich features three slices of bread creating two layers, making it taller and more substantial than a standard sandwich. The classic combination includes turkey, bacon, lettuce, and tomato.

→ How do I keep the sandwich from falling apart?

Secure each corner with cocktail sticks after assembling. Cut diagonally into quarters which creates more stable triangles. Toasting the bread first also provides structural integrity.

→ Can I make this ahead of time?

Best served immediately to prevent sogginess. If preparing ahead, keep ingredients separate and assemble just before serving. The bacon can be cooked earlier and reheated.

→ What's the best bread to use?

White or whole wheat sandwich bread works perfectly. Choose sturdy bread that won't tear when spread with toppings. Slightly thicker slices hold up better to the multiple layers.

→ Can I substitute the turkey?

Sliced chicken breast works as an excellent alternative. Rotisserie chicken or leftover roasted chicken both provide great flavor and texture similar to turkey.

→ How do I cook the bacon perfectly?

Cook in a skillet over medium heat for 5-7 minutes, turning once, until crispy. Drain on paper towels to remove excess grease before layering into the sandwich.