Classic Turkey Club Sandwich with Crispy Bacon

Why You’ll Love This Recipe

• Classic diner flavor at home: crisp bacon, juicy tomato, and tender turkey in every bite.
• Smart layering keeps the bread toasty and the lettuce crunchy.
• Oven-baked bacon means hands-off cooking and easy cleanup.
• Perfect for lunch, picnics, or a quick dinner with minimal prep.

Grocery List

• Produce: 1 large ripe tomato, 1 small head romaine or iceberg, dill pickle spears
• Dairy: None
• Pantry: Sliced sandwich bread, roasted turkey (deli or leftover), thick-cut bacon, mayonnaise, Dijon mustard (optional), kosher salt, black pepper, toothpicks or sandwich picks

Full Ingredients

For the Bacon

• 6 slices thick-cut bacon (about 6 oz)

For the Sandwiches (Makes 2)

• 6 slices sturdy sandwich bread (sourdough, country white, or wheat; about 1/2-inch thick)
• 8 oz roasted turkey, thinly sliced
• 1 large ripe tomato, cut into 1/4-inch slices (8–10 slices)
• 4 large romaine or iceberg leaves, washed and well dried
• 4 tbsp mayonnaise (about 2 tsp per bread slice)
• 1/4 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper, divided
• 2 dill pickle spears, for serving
• 8 short sandwich picks or toothpicks

Optional Flavor Boost

• 2 tsp Dijon mustard (stir into the mayo)

Step-by-Step Instructions

Step 1: Cook the bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the bacon slices on the rack so they do not overlap. Bake for 15–18 minutes, until deep golden and crisp. Transfer to a paper towel–lined plate to drain. Once cool enough to handle, cut each slice in half to make 12 shorter pieces (6 halves per sandwich).

Step 2: Prep the produce

Rinse and thoroughly dry the lettuce leaves (dry greens keep the sandwich crisp). Slice the tomato into even 1/4-inch rounds. Lay the tomato slices on a paper towel and sprinkle with half the salt and half the pepper; this seasons them and reduces excess moisture.

Step 3: Toast the bread

Toast all 6 slices of bread to a medium golden color using a toaster. Alternatively, toast on an oven rack at 375°F (190°C) for 4–6 minutes, flipping halfway. Let the toast cool for 1 minute so the mayo spreads cleanly without melting.

Step 4: Build the bottom layer

For each sandwich, lay one slice of toast on your board and spread 2 teaspoons mayonnaise edge-to-edge. Top with 1–2 lettuce leaves, then evenly pile on 4 oz sliced turkey. The lettuce acts as a moisture barrier so the bread stays crisp.

Step 5: Finish the stack

Spread 1–2 teaspoons mayonnaise on both sides of a second slice of toast and set it on top. Arrange 3–4 tomato slices over the toast, season with a pinch of the remaining salt and pepper, and add 3 bacon halves in an even layer. Place the final toast on top, mayonnaise side down, pressing gently to set the layers.

Step 6: Secure, slice, and serve

Insert 4 toothpicks near the corners of the sandwich to secure. Using a sharp serrated knife, slice diagonally in an “X” to create 4 neat triangles. Repeat for the second sandwich. Plate and serve immediately with a crisp dill pickle spear.

Pro Tips

• Use a wire rack for bacon so fat drips away and the slices turn uniformly crisp.
• Pat tomato slices dry and season lightly; this boosts flavor and prevents soggy bread.
• Spread mayo all the way to the edges of the toast—it creates a barrier that keeps the crumb crunchy.
• A serrated bread knife makes clean cuts without compressing the layers.
• Warm, freshly toasted bread plus cool lettuce and turkey give the best texture contrast—assemble just before serving.

Variations

• Avocado Club: Add 1/4 ripe avocado per sandwich, sliced, with a squeeze of lemon.
• Spicy Chipotle: Stir 1–2 tsp chipotle in adobo (minced) into the mayo for smoky heat.
• Chicken Club: Swap turkey for thinly sliced rotisserie chicken.

Storage & Make-Ahead

For best results, keep components separate until serving. Cook bacon up to 3 days ahead; refrigerate in an airtight container and recrisp at 375°F (190°C) for 3–5 minutes. Wash and dry lettuce and slice turkey in advance; store chilled. Slice tomatoes close to serving time. Assembled sandwiches are best within 30–60 minutes; if packing for lunch, assemble no more than 2 hours ahead, keep cold, and place tomato between the middle slice and bacon (not against the outer bread) to retain crunch. Avoid freezing.

Nutrition (per serving)

Approximate per sandwich: 690 calories; 42 g protein; 36 g carbohydrates; 37 g fat; 7 g saturated fat; 3 g fiber; 1,700 mg sodium. Values will vary with bread, bacon, and mayo brands.