Turkey club sandwiches
The diner classic stacked three slices high: toasted bread, turkey, crispy bacon, lettuce and tomato, cut into triangles and held with toothpicks.
- 25 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.19 a serving
- 670 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 4 slices bacon
- 6 slices white bread
- 1 tomato, sliced
- 2 tbsp mayonnaise
- 1 cup green leaf lettuce, about 4 leaves
- 6 oz sliced deli turkey
From your pantry
- 1 pinch salt
Each serving has about 670 calories, 28 g protein, 48 g carbs and 40 g fat, and costs about $3.19 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No tomatoes? Roma tomatoes work.
Steps
Tap an underlined word for a quick explanation.
Lay the bacon in a cold large , turn the heat to medium and cook 8 to 10 minutes, turning now and then, until . on a paper towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Medium heatTimer: 9 min
Food safety: Cook bacon until it’s crisp and no longer translucent.
Pour off all but a thin film of fat, then toast the bread in the , 3 slices at a time, 1 to 2 minutes a side, until .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 3 min
Dolly’s tip: Pour the fat into a mug, not the sink. Once it cools and sets, it goes in the trash.the tomato and sprinkle it with the salt.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Spread mayonnaise on one side of each piece of toast.
Build each sandwich: toast, lettuce, tomato and turkey, then a second toast, more lettuce and the bacon, then the last toast mayo side down.
Food safety: If you’re pregnant, heat deli meat, hot dogs, salami, pepperoni and smoked salmon until steaming hot, 165°F, just before eating, or leave them out. Eaten cold, they carry a small risk of listeria.
Push 4 toothpicks into each sandwich, one near each corner, then cut it corner to corner both ways into 4 triangles.
Dolly’s tip: The toothpicks go in before you cut. That is what keeps a triple-decker from sliding apart.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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