Turkey Club Sandwich
Turkey club sandwiches at home — Turkey Cobb Club, California Turkey Club Wrap, Turkey Club With Maple-Bacon Aioli — for fast lunches and no-cook dinners.
★ lunch
lunchTurkey Cobb Club Sandwich
A great way to use Thanksgiving leftovers: an epic mashup sandwich! It’s like a Cobb salad and Club sandwich combined.
Colleen WelcherIngredients
- 3 slices Toasted bread
- 2 Cheese slices (provolone or cheddar)
- 1/2 Avocado
- 2 slices Thick cut Turkey breast
- 2 Cooked and crispy bacon
- 2s Tomato slices
- Salt and pepper
- 2 TBS Mayonnaise
- 1 Boiled egg
Instructions
- 1Melt cheese on one slice of bread under a broiler for 2-3 minutes.
- 2Place turkey and bacon on top of cheese. Top with another slice of toasted bread and spread mayonnaise on slice. Top with tomato slices, avocado, egg, salt and pepper.
- 3Place remaining piece of toast on top. Secure 4 corners with toothpicks and cut into four equal triangles.
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Open in Pepper →A Good Club Sandwich Beats Takeout
A club sandwich is the meal you make when nobody wants to cook but everybody wants something real. Good bread, sliced turkey, bacon, and whatever's crisp in the drawer, stacked high and cut on the diagonal.
Cooks on Pepper reach for these on hot afternoons, on nights the oven stays off, and for lunches packed the night before a busy day.
Every recipe here is a turkey sandwich worth making: the Turkey Cobb Club Sandwich with avocado, a California Turkey Club Wrap rolled in a tortilla, Turkey Club With Maple-Bacon Aioli, the Terrific Turkey Sandwich with spinach and Colby, an Apple and Turkey Bacon Sandwich with fig jam, and a straight-ahead Club sandwich with ham and turkey both.
Quick Tips
- 1
Toast the bread first
Two to three minutes per side in a dry skillet or in the toaster keeps the slices from going soggy under tomato and mayo.
- 2
Bake the bacon
Lay 6 to 8 strips on a sheet pan and bake at 400°F for 15 to 18 minutes so they cook flat and fit the sandwich.
- 3
Spread edge to edge
Take mayo or aioli all the way to the crust on both slices so every bite is seasoned and the bread stays sealed.
- 4
Pin before you cut
Push 4 toothpicks through the stack, one near each corner, then slice diagonally so the layers stay put.
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