Turkey Club with Bacon Avocado

I used to think club sandwiches were only worth ordering at diners until I ran out of regular bacon one Sunday morning and grabbed turkey bacon instead. The sandwich I threw together that afternoon, piled high with leftover roasted turkey and a perfectly ripe avocado, turned into something I craved for weeks. Now it's my go-to whenever I want something filling but not heavy.

The first time I made this for my sister, she grabbed a second half before I even sat down. She said the trick was the way the crispy turkey bacon contrasted with the soft avocado, and how the toasted bread held everything together without getting soggy. We ended up eating these sandwiches on the porch, talking until the sun went down, and I realized some recipes stick around because of the people you share them with.

Ingredients

• Turkey breast: Use deli slices for convenience or roast your own if you have time, the homemade version adds a deeper flavor that's worth the effort.
• Turkey bacon: It crisps up beautifully when you don't rush it, and draining it on paper towels keeps the sandwich from getting greasy.
• Whole wheat or white sandwich bread: Toasting is non-negotiable here, it creates a sturdy base and adds a nutty crunch that plain bread just can't match.
• Avocado: Look for one that yields slightly when you press it, too firm and it won't spread, too soft and it turns mushy.
• Romaine or iceberg lettuce: Iceberg adds crunch, romaine brings a bit more flavor, either way it's the fresh contrast the sandwich needs.
• Tomatoes: Slice them thick enough to taste but thin enough to layer, and always season them separately with a pinch of salt.
• Red onion: A few thin slices add sharpness without overpowering, soak them in cold water for five minutes if the bite is too strong.
• Mayonnaise: This is the glue that holds the flavors together, and mixing it with a little Dijon mustard adds a subtle tang that wakes everything up.
• Dijon mustard: Just a teaspoon makes the mayo more interesting, but you can skip it if you prefer a milder sandwich.
• Butter or olive oil: A light brush before toasting gives the bread a golden, almost caramelized edge that tastes like you tried harder than you did.

Instructions

Crisp the turkey bacon:

Heat your skillet over medium and lay the strips flat, flipping them every few minutes until they're deeply browned and crackling at the edges. Don't crowd the pan or they'll steam instead of crisp.

Toast the bread:

While the bacon cooks, toast all six slices until they're golden and firm, then brush them lightly with butter if you want extra richness. The goal is a slice that won't buckle under the weight of the fillings.

Mix the mayo spread:

Stir the mayonnaise and Dijon together in a small bowl until smooth. This takes ten seconds but makes the sandwich taste more intentional.

Build the first layer:

Spread mayo on one side of the bottom bread slice, then layer on lettuce, tomato slices, and turkey. Season the tomatoes with a pinch of salt and pepper, it's a small step that makes a big difference.

Add the middle slice:

Place the second piece of toast mayo side down on top of the turkey, then layer on the crispy bacon, avocado slices, and onion if you're using it. Press gently so everything settles.

Top and slice:

Finish with the third slice of bread, mayo side down, and press the whole sandwich firmly but carefully. Cut it in half or into quarters, and stick toothpicks through the center if it's threatening to fall apart.

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There was an afternoon last spring when I packed two of these sandwiches for a picnic and forgot the toothpicks. By the time we unwrapped them, avocado had slid out one side and bacon poked out the other, but we laughed and ate them anyway, fingers messy and napkins everywhere. It's still one of my favorite food memories, not because the sandwich was perfect, but because it tasted like sunshine and not taking things too seriously.

How to Choose the Right Avocado

A ripe avocado should feel like a tennis ball with a little give, firm enough to slice cleanly but soft enough to spread if you need to. If it's rock hard, leave it on the counter for a day or two, and if it's already mushy, save it for guacamole instead. The difference between a perfect avocado and a mediocre one can make or break this sandwich.

Making It Lighter or Richer

For a lighter version, swap the mayo for Greek yogurt mixed with a squeeze of lemon, it's tangy and creamy without the heaviness. If you want to go the other direction, add a slice of Swiss or sharp cheddar between the turkey and bacon, the melted cheese turns this into something almost decadent. I've done both depending on my mood, and neither version has ever disappointed.

What to Serve Alongside

This sandwich is filling enough to stand alone, but a handful of kettle chips or a small mixed green salad makes it feel like a real meal. I also love serving it with dill pickles on the side, the acidity cuts through the richness and keeps your palate from getting tired.

• A cup of tomato soup for dipping makes this feel like the ultimate comfort lunch.
• Fresh fruit like grapes or apple slices adds a sweet contrast that balances the savory layers.
• If you're feeding a crowd, cut the sandwiches into quarters and arrange them on a platter, they disappear fast.

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This sandwich has earned its place in my weekly rotation because it's reliable, satisfying, and just fancy enough to feel special without any fuss. I hope it becomes one of those recipes you reach for when you want something good without overthinking it.

Recipe FAQs

→ Can I use regular bacon instead of turkey bacon?

Yes, you can substitute with traditional pork bacon for a smokier flavor and crispier texture.

→ How do I prevent the sandwich from getting soggy?

Toast the bread until golden brown and layer lettuce between the bread and moist ingredients like tomato or mayo.

→ What type of bread is best for this?

Sturdy white bread or whole wheat sandwich bread works best to hold the three layers without falling apart.

→ Can I make this dairy-free?

Yes, simply ensure you use a dairy-free mayonnaise and check the labels on your bread and bacon.

→ Is there a substitute for mayonnaise?

You can use Greek yogurt for a lighter version or mashed avocado for extra creaminess.