Classic Turkey Club Sandwich
If there’s a club sandwich on the menu, I will never not order it. Or at the very least, never not consider ordering it. I’ll usually try to convince myself that getting the club is the best option. There’s just something so amazing about a sandwich with three slices of bread. Loaded with bacon, roasted turkey, ham and mayo. You can’t beat it.
Turkey clubs remind me of being a child and going to the local diner. Feeling like an adult when the massive sandwich with a big mountain of fries was placed in front of me. Don’t even get me started with the sword toothpicks. Let’s be honest, that was one of the main reasons why I loved ordering them. What kid (or certain adults) wouldn’t love a tiny plastic sword holding your food in place?! It’s a dream come true. These Turkey Club Sandwiches are also a dream come true, and now there’s no need to venture out to your local diner to get subpar food. I know it might seem like a turkey club is so simple to make and how could you really mess it up? I’m here to tell you that you can most definitely take some wrong turns, but luckily you’ll be good to go from now on.
Classic Turkey Club Sandwich
Ingredients
Turkey:
- 1 medium onion quartered
- 1 medium carrot cut into chunks
- 1 small lemon quartered
- 5 lbs bone-in turkey breast
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 garlic cloves minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Sandwiches:
- 16 slices bacon
- 12 slices white bread toasted
- 1 1/2 cup mayonnaise
- 1 head romaine lettuce
- 8 slices black forest ham
Instructions
- Preheat oven to 450°F. Scatter the onion, carrot and lemon pieces on a small baking sheet, set aside.
- Drizzle the oil over the turkey breast and then season with salt, pepper, garlic, onion, paprika, dried thyme and chopped garlic, rubbing the spices to coat the breast evenly. Place on top of the vegetables on the baking sheet and then top with the fresh herbs. Place the pan in the oven and immediately lower the temperature to 350°F. Roast for 1 hour, cooking until the internal temperature reaches 165°F. Start checking after 1 hour of roasting and continue checking every 10 to 15 minutes until the breast is cooked through.
- Remove from the oven and let rest for about 15 to 20 minutes before slicing.
- Place the bacon on a baking sheet, in a single layer. You might need two baking sheets to fit it all. Bake in a preheated 400°F oven until crispy, about 15 to 25 minutes, depending on how thick your bacon is. Transfer the bacon onto a plate lined with paper towels.
- To assemble the sandwiches, spread mayo on one slice of toasted bread. Top with a piece of lettuce, a slice of ham, a few slices of carved roasted turkey and 3 half slices of bacon. Next, slather both sides of another piece of toasted bread and place on top of the bacon. Lay another slice of lettuce, 2 slices of tomato, more slices of turkey, another slice of ham and 3 more half slices of bacon. Spread another slice of toasted bread with mayo and then place on top. Cut into quarters and skewer each quarter with a long toothpick. Repeat three more times to make 4 large triple decker clubs. Serve right away. Enjoy!
