The turkey club sandwich is one of those comforting, endlessly customizable classics I turn to whenever I want a filling lunch that feels a little special without a fuss. It started showing up in American diners in the late 19th and early 20th centuries, right alongside other stacked sandwiches, and its staying power makes sense: salty bacon, tender turkey, crisp lettuce, and a bright spread all layered between toasted bread is hard to beat.
I make a version of this recipe in about 10 minutes when lunch needs to be practical but satisfying. I use an oven-roasted turkey breast from the deli, thick-cut bacon for crispness, and a quick sun-dried tomato aioli that adds a tomato-sweet, garlicky lift. This post walks through what I do in my kitchen, what to watch for, and how to make the sandwich your own.
Ingredients You’ll Need
Below are the traditional components that make a turkey club sing. I write each as I think about them when standing at my counter — quick notes on purpose and swaps so you can adapt without guessing.
- Turkey breast – thin slices provide lean protein and a mild, savory base; roasted deli turkey works well and slices easily for stacking.
- Bacon – adds crunch and smoky salt; thick-cut gives great texture but regular bacon is fine if you prefer a lighter bite.
- Bread (sourdough or your favorite) – toasted slices create structure and a golden edge; pick a sturdy loaf so the sandwich doesn’t flop.
- Mayonnaise – the creamy binder; I blend part of it with sun-dried tomatoes and garlic for a spread with depth.
- Sun-dried tomatoes – bring concentrated tomato sweetness and chew; they make the mayo feel gourmet without extra work.
- Garlic – a small amount in the spread brightens everything; raw garlic becomes mellow when blitzed into mayo.
- Avocado – for creamy richness and a cool counterpoint to hot bacon; slices add silkiness and healthy fats.
- Romaine lettuce – crunchy and sturdy, it keeps the sandwich from getting soggy while adding freshness.
- Optional extras – cheese, pickles, or a smear of mustard for tang; these let you tune the sandwich to your taste.
Step-by-Step Instructions
I cook this whole sandwich in about 10 minutes: roughly 5 minutes to crisp the bacon, 5 minutes to assemble and toast. The recipe yields 2 servings. Below is how I do it in a real kitchen, including the little things I notice as I go.
- Make the sun-dried tomato mayo: I toss the sun-dried tomatoes, a couple of garlic cloves, and half the mayonnaise into a blender or a wide-mouth jar and use an immersion blender. It takes about 20–30 seconds to go from chunky bits to a smooth, rust-colored spread. At first it looks like a thin paste, but after a minute of blending it turns silky and clings to the spoon — that’s when you know it’s ready.
- Cook the bacon: I prefer oven-baking for even crispness—lay the strips on a sheet pan and bake at 400°F (200°C) for 12–15 minutes depending on thickness. If you’re short on time, a skillet works fine; cook over medium heat until the fat renders and the edges begin to crackle. Watch closely near the end: bacon goes from perfectly crisp to burnt surprisingly fast. Drain on paper towels so the bacon stays crisp when stacked.
- Toast the bread: While the bacon finishes, toast your bread until the edges are golden and the centers are just set. I usually butter the outside lightly and skillet-toast for a minute per side—this adds flavor and creates a slight sizzle, which I love. Toasting is important because it prevents sogginess from the mayo and avocado.
- Assemble: Spread a generous layer of the sun-dried tomato mayo on each slice of bread. On the first slice, pile on three slices of turkey (or enough to cover the slice), then add three pieces of bacon. Top with sun-dried tomato bits, avocado slices, and romaine leaves. Stack a second slice of toasted bread on top, then repeat with the next sandwich. For the wrap variation, follow the same layering and roll tightly, securing with toothpicks before slicing in half.
- Cut and serve: I always press down gently with the heel of my hand, then cut the sandwich diagonally. The reveal is the reward—layers peeking through, avocado soft and pale green, bacon edges still a little warm. Serve immediately with a side salad or chips.
Equipment I use: a baking sheet for bacon, an immersion blender or small food processor for the mayo, a skillet for toasting (or toaster/oven), and a sharp serrated knife for clean cuts. Simple gear, big payoff.
Nutritional Benefits of the Ingredients
This sandwich balances convenience and nutrition when built thoughtfully. The full recipe comes in at roughly 1345 kcal total and yields 2 servings — so expect roughly half of those calories per sandwich, depending on the bread and exact portioning. Here’s what each main ingredient contributes to the plate.
- Turkey – lean protein: turkey breast is rich in protein while being relatively low in saturated fat; it helps keep you full and supports muscle repair.
- Bacon – flavor and fat: bacon adds satisfying crunch and smoky fat, but use it in moderation; consider turkey bacon if you want the flavor with fewer calories.
- Avocado – heart-healthy fats: avocado contributes monounsaturated fats that are good for the heart and provide a creamy mouthfeel that can let you use less mayo.
- Lettuce and tomato – vitamins and fiber: the greens add crunch and volume with few calories, while sun-dried tomatoes pack concentrated lycopene and vitamin C.
- Bread choices – carbs and fiber: whole-grain bread increases fiber and micronutrients; lighter breads will cut calories but may change texture.
Practical tip: if the sandwich tastes flat, try a pinch of salt on the avocado or an extra squeeze of lemon — acidity brightens flavors more effectively than sugar. Also, the sandwich will firm up as it cools, so if you want a softer bite, assemble and eat immediately; if you prefer it held together for a picnic, wrap tightly to compress the layers so they don’t fall apart.
Suggestions for Alternative Breads
Changing the bread alters both texture and nutrition. Here are options I’ve tested and what to expect when you use them.
- Sourdough – tangy and chewy; the crust holds up well and gives a pleasant chew contrast with creamy avocado.
- Whole grain – denser and nuttier; more fiber and a heartier mouthfeel that balances the fatty components.
- Gluten-free – good for celiac or sensitivity; choose a sturdy commercial loaf or a homemade oat-based bread so it doesn’t disintegrate with moist ingredients.
- Wraps or tortillas – make it portable; a spinach or whole-wheat wrap keeps everything together and changes the bite to a softer, foldable experience.
- Brioche – richer and slightly sweet; luxurious and pairs well with salty bacon, but expect more calories.
If you want to make bread at home, a simple no-knead whole wheat or a quick skillet flatbread will work. Toasting is even more important with softer breads—give them a little time in a skillet or toaster to create a moisture barrier between filling and bread.
Creative Variations for Dietary Preferences
I often adapt this sandwich depending on what’s in the fridge or who I’m feeding. Below are reliable swaps that still deliver the layered satisfaction of the classic club.
- Vegetarian club – replace turkey with grilled veggies like zucchini, roasted peppers, and eggplant; swap bacon for thickly fried halloumi or smoked tempeh for savory contrast.
- Vegan club – use marinated and pan-seared tofu or smoked tempeh for the ‘meaty’ layer, vegan mayo or blended aquafaba spread, and crisp lettuce; avocado gives the creaminess you miss from dairy.
- Lightened-up club – use low-fat Greek yogurt mixed with lemon and herbs instead of mayo, choose turkey bacon or skip bacon occasionally, and pick whole-grain thin-sliced bread.
- Cheesy club – a slice of sharp cheddar or provolone melts slightly from the warm bacon and adds a salty, creamy tie between layers.
If you enjoy bacon, you might also like these chicken bacon ranch sliders as a delicious alternative to traditional turkey clubs.
Side Dish Pairing Ideas
A good sandwich needs a companion — here are sides I reach for, depending on whether I want crunchy, fresh, or indulgent.
- Potato chips – classic diner combo; salted chips add a crunchy counterpoint and make the meal feel casual and satisfying.
- Simple green salad – a lemony vinaigrette lightens the plate and refreshes the palate between bites.
- Coleslaw – a slightly tangy slaw adds creaminess and a cold crunch that’s especially nice in warm months.
- Fresh fruit – sliced apples or grapes bring sweetness and balance the savory notes.
For a delightful side, try pairing your turkey club with our cheesy garlic bread sloppy joes.
Enhance your meal with a side of refreshing cucumber dill chicken salad for a light and healthy addition.
Consider serving our creamy spinach and artichoke dip as a flavorful side dish to complement the turkey club.
Practical Tips and Troubleshooting
Over the years I’ve learned several simple steps that save the sandwich every time:
- Prevent sogginess – toast the bread and keep wetter ingredients (like tomatoes or pickles) between the turkey and lettuce so the crust stays crisp.
- Fix limp bacon – if bacon loses its crisp, pop it back onto a hot skillet for 30–60 seconds to recrisp; avoid the microwave unless you like limp texture.
- Adjust seasoning – if the overall flavor feels flat, a small squeeze of lemon on the avocado or a light sprinkle of flaky salt makes a big difference.
- Assembly for transport – if you need to pack the sandwich, wrap tightly in parchment and let it sit for 10–15 minutes to compress — this helps the layers hold without becoming soggy.
Storage and Make-Ahead Notes
I often prep the components the night before: cook bacon, blend the sun-dried tomato mayo, slice avocado just before serving. Store the turkey, mayo, and lettuce separately in airtight containers and refrigerate. The mayo keeps for several days; bacon will remain crisp if stored on paper towels to wick away moisture. Assemble the sandwich right before eating for the best texture.
Leftovers: assembled sandwiches are best eaten within the same day. If you must store an assembled sandwich, wrap it tightly and keep it upright in the fridge — expect the bread to soften. Components prepped ahead will keep well: mayo for 4–5 days, cooked bacon for 3–4 days, and turkey for 2–3 days.
Conclusion: Enjoy Your Sandwich!
That’s my easy turkey club sandwich — fast to make, flexible, and reliably satisfying. I make it when I want a quick solo lunch or when guests are stopping by for a casual meal. Tweak the bread, change the spread, or swap proteins and you’ll still get that layered bite that’s the whole point: a little crunchy, a little creamy, and a whole lot of comfort.
Try it your way, and don’t be shy about sharing a photo if you love how it looks on your plate — I’m always curious how people stack theirs differently.
FAQ
Can I make this sandwich ahead of time?
Yes! You can prepare the ingredients in advance and store them in the refrigerator. Just assemble the sandwich when you’re ready to eat for the freshest taste.
What can I use instead of mayonnaise?
If you’re looking for a healthier option or to avoid mayo, try using Greek yogurt, avocado spread, or hummus as a delicious alternative!
How can I make this recipe gluten-free?
Simply substitute the bread with gluten-free bread or use a wrap that fits your dietary requirements. There are many great options available in stores!
What can I serve with my turkey club sandwich?
Great side options include potato chips, a simple green salad, coleslaw, or fresh fruit. They complement the sandwich perfectly!
Can I customize the ingredients?
Absolutely! Feel free to add your favorite toppings like different vegetables, cheeses, or sauces. This sandwich is super versatile!
Happy sandwich making — may your bread be toasted just right and your bacon perfectly crisp.
Easy Turkey Club Sandwich
Ingredients
Method
- Make the sun dried tomato mayo by adding the sun dried tomatoes, garlic and mayonnaise to a wide mouth mason jar and blend until smooth and combined.
- Lay out the slices of bread, spread the sun dried tomato mayonnaise on each side.
- Add 3 slices of deli turkey per sandwich, then add 3 pieces of cooked bacon. Top with sun dried tomatoes, avocado slices and romaine lettuce.
- If making a wrap, repeat the same process, tightly wrap it together, add toothpicks, and cut in half.
- Sandwich the bread together and cut in half. Serve with a side salad or chips and enjoy.