Description
Club Sandwich — a crispy triple-decker loaded with roasted turkey, oven-baked bacon, lettuce, and tomato, perfect for dinner ideas and quick weeknight meals. Makes 4 sandwiches in 25 minutes with 10 simple ingredients.
Ingredients
Scale
- 12 slices white or sourdough sandwich bread
- 120 ml (½ cup) mayonnaise
- 340 g (12 oz) roasted turkey, sliced thin
- 8 slices bacon (about 200 g / 7 oz)
- 4 large leaves romaine or iceberg lettuce (about 120 g / 4 oz)
- 1 large tomato, sliced into 8 slices (about 200 g / 7 oz)
- 1 tsp kosher salt
- ¼ tsp black pepper, freshly ground
- 30 g (2 tbsp) unsalted butter, softened
- Optional: avocado slices, Swiss cheese, or Dijon mustard
Instructions
- Prep the ingredients by measuring and slicing everything before you start.
- Preheat oven to 205°C (400°F) and bake the bacon on a wire rack for 12–16 minutes until crisp.
- Toast the bread by spreading butter on one side of each slice and toasting until golden.
- Season tomato slices with salt and pepper, and prepare the lettuce.
- Build the sandwich starting with mayo on the unbuttered side of the first slice.
- Layer with turkey, tomato, and lettuce, then add another slice of toast and repeat the layers.
- Secure the sandwich with toothpicks and cut diagonally into quarters.
Notes
- Fridge (assembled): Wrap each completed sandwich tightly in parchment paper, then slide it into a zip-top bag with air pressed out. Assembled sandwiches stay acceptable for 1 day refrigerated, though bread softens after 8 hours. For best texture, store without tomato and add fresh slices before eating.
- Freezer: Freezing assembled sandwiches is not recommended. Lettuce and tomato break down completely when frozen, releasing water that soaks the bread. If you must freeze, store only the cooked bacon and buttered toast separately for up to 2 weeks, then assemble fresh.
- Oven Reheat: If the bread has gone slightly soft in the fridge, unwrap the sandwich, discard lettuce and tomato, then place the bread-turkey-bacon layers on a sheet pan at 175 °C (350 °F) for 5 minutes. Add fresh lettuce, tomato, and mayonnaise after warming to restore crispness.
- Microwave Reheat: Remove all cold vegetables first. Place the bread and protein layers on a microwave-safe plate, cover loosely with a damp paper towel, and heat at 50% power for 30 seconds. This gently warms turkey without making bread rubbery. Reassemble with fresh toppings immediately.
- Air Fryer Reheat: Separate the toasted bread and bacon from cold ingredients. Lay bread slices and bacon in a single layer in the air fryer basket at 165 °C (330 °F) for 2 minutes. The circulating heat re-crisps both components quickly. Rebuild with fresh mayo, lettuce, and tomato for near-original quality.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner Ideas
- Method: Baking and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 triple
- Calories: 485 calories
- Sugar: 5g
- Sodium: 1180mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 78mg