Turkey Club with Bacon Avocado (Printable)

Savory triple-decker with turkey, crispy bacon, creamy avocado, and fresh vegetables.

# What's Needed:

→ Meats

01 - 6 slices turkey breast (deli or freshly roasted)
02 - 6 slices turkey bacon

→ Bread

03 - 6 slices whole wheat or white sandwich bread

→ Vegetables

04 - 1 ripe avocado, sliced
05 - 2 leaves romaine or iceberg lettuce
06 - 2 medium tomatoes, sliced
07 - 1/2 small red onion, thinly sliced (optional)

→ Condiments

08 - 2 tablespoons mayonnaise
09 - 1 teaspoon Dijon mustard (optional)
10 - Salt and pepper, to taste

→ Extras

11 - 2 tablespoons unsalted butter or olive oil (for toasting bread)

# How to Make It:

01 - Heat a skillet over medium heat and cook turkey bacon until crispy, approximately 3 to 4 minutes per side. Drain on paper towels.
02 - Toast all bread slices until golden brown. Optionally, butter each slice lightly after toasting.
03 - In a small bowl, combine mayonnaise with Dijon mustard, if using, mixing thoroughly.
04 - Spread the mayo mixture on one side of each bread slice. On the bottom slice, layer lettuce, tomato, and turkey breast, seasoning with salt and pepper. Place a second slice of bread mayo-side down, then add turkey bacon, avocado slices, and thinly sliced onion if desired. Top with the final bread slice mayo-side down.
05 - Press the sandwich gently, then cut into halves or quarters. Secure with toothpicks if needed.

# Tips for Success:

01 -
  • It feels indulgent but uses leaner proteins, so you stay satisfied without the afternoon crash.
  • The creamy avocado replaces cheese beautifully and adds a buttery richness that makes every bite feel luxurious.
  • You can pull it together in under half an hour, even if you're toasting bread and crisping bacon from scratch.
02 -
  • If you skip toasting the bread, the sandwich will get soggy within minutes, especially from the tomatoes and avocado.
  • Cooking turkey bacon low and slow prevents it from turning rubbery, patience here is the difference between good and great.
  • Always spread the mayo all the way to the edges, it creates a moisture barrier that keeps the bread from getting wet.
03 -
  • If you're making these ahead, wrap them tightly in parchment paper and refrigerate for up to two hours, any longer and the bread starts to lose its texture.
  • For the crispiest bacon, start with a cold skillet and let it heat up gradually, the fat renders more evenly and the strips cook through without burning.
  • Always slice the sandwich with a serrated knife using a gentle sawing motion, pressing straight down will squish everything out the sides.

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