Ingredients
- 6 slices thick-cut artisan bread (sourdough, white, or whole grain)
- ½ cup mayonnaise
- 8 slices thin bacon
- ½ pound sliced roasted turkey breast
- 4 slices sharp cheddar cheese
- 4 leaves crisp romaine or iceberg lettuce
- 1 large ripe tomato, thinly sliced
- Salt and freshly cracked black pepper, to taste
- 8 toothpicks (for securing)
Optional Additions:
- Thinly sliced red onion
- Avocado slices
- Pickle spears (on the side)
Instructions
- Cook the bacon: Preheat your oven to 400°F or heat a large skillet over medium heat. For oven method: arrange bacon slices on a parchment-lined baking sheet and bake for 15-20 minutes until crispy. For skillet method: cook in batches, turning occasionally, until crisp. Transfer to a paper towel-lined plate to drain. The bacon should be crispy enough to shatter when bitten, but not burnt.
- Toast the bread: While the bacon cooks, toast your bread slices until golden brown and crisp. For the best results, brush the bread lightly with olive oil or butter and toast in a skillet or under the broiler until both sides are golden. Proper toasting creates a barrier against moisture and ensures structural integrity.
- Season the tomatoes: Place the tomato slices on a paper towel and sprinkle lightly with salt. Let them sit for 5 minutes, then pat dry. This draws out excess moisture and concentrates the flavor, preventing a soggy sandwich.
- Build the first layer: Lay three slices of toasted bread on a clean work surface. Spread about 1 tablespoon of mayonnaise on each slice. On the first slice of bread (the bottom), layer half the turkey slices, 2 slices of cheddar cheese, half the crispy bacon, a few tomato slices, and lettuce leaves.
- Add the middle layer: Place the second slice of toasted bread (mayo-side up) on top of the first layer. Add the remaining turkey, the remaining 2 slices of cheddar, the remaining bacon, and the remaining tomato slices. Top with more lettuce.
- Cap it off: Place the third slice of toasted bread on top, mayo-side down. Press gently to compact the layers slightly.
- Secure and slice: Insert four toothpicks into the sandwich, one near each corner, to hold the layers together. Using a sharp serrated knife, carefully slice the sandwich diagonally from corner to corner, creating two triangular halves.
- Repeat: Assemble the second sandwich using the remaining three bread slices and remaining ingredients.
- Serve: Arrange the sandwich halves on a plate with the cut sides facing up to show off those beautiful layers. Serve with pickle spears, potato chips, or a side salad.
Notes
- Prevent Soggy Bread: Toast the bread well, salt and dry your tomatoes, and spread mayo all the way to the edges—fat creates a moisture barrier.
- Crispy Bacon is Essential: Floppy, chewy bacon ruins the texture contrast. Cook bacon until crispy and drain well on paper towels.
- Don’t Overload: While it’s tempting to pile on the fillings, too much will make the sandwich impossible to eat and cause structural failure. Balance is key.
- Toothpicks are Mandatory: A triple-decker sandwich absolutely needs toothpicks to hold it together for slicing. Don’t skip this step!
- Use a Sharp Serrated Knife: A dull knife will crush the sandwich rather than slice it cleanly. Always use a sharp serrated knife.
- Leftover Turkey: This sandwich is perfect for using leftover Thanksgiving turkey. Slice it thickly or shred it for a different texture.
- Make Ahead: You can cook the bacon and wash/dry the lettuce up to 2 days ahead. Store bacon in the refrigerator and lettuce wrapped in paper towels in a sealed bag.
- Assemble Just Before Serving: Club sandwiches do not store well once assembled. The bread will become soggy, and the lettuce will wilt. Assemble just before serving.
- Variations: Try different cheeses like Swiss, provolone, or pepper jack. Add avocado, red onion, or a fried egg for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Category: Lunch
- Method: Pan-Frying, Toasting
- Cuisine: American
- Diet: None Selected