Turkey Club Triple Decker

The afternoon sun hit my kitchen counter just right, illuminating the most magnificent mess of ingredients I'd assembled in weeks. I'd been craving something substantial but didn't want to heat up the whole oven, so a club sandwich became the obvious answer. There's something deeply satisfying about constructing a sandwich that requires actual architectural consideration. The first time I made these for my roommate, she took one look and asked if we were having a party. Nope, just really hungry on a Tuesday.

My dad taught me the art of proper sandwich construction during one summer when I was twelve and complaining about boring lunches. He showed me how the layering order matters as much as the ingredients themselves—mayo on both slices of bread being non-negotiable. Now I make these whenever I need to feed a crowd or just want to feel like I'm treating myself to something diner-quality at home. The best part is watching someone's eyes light up when they see those triple-decker layers stacked high.

Ingredients

• 200 g (7 oz) cooked turkey breast: Sliced thin works best, whether you're using leftovers from a holiday roast or quality deli meat
• 4 slices bacon: Thick-cut will give you that satisfying crunch that holds up against the soft bread
• 6 slices sandwich bread: White bread is traditional but whole wheat adds a nice nuttiness that pairs beautifully with turkey
• 3 tbsp mayonnaise: Don't skimp here—the creamy element is what binds all these layers together
• 4 leaves romaine or iceberg lettuce: Iceberg gives you that classic crunch while romaine adds a slightly more substantial bite
• 1 large tomato: Choose one that's ripe but still firm so your sandwich doesn't become soggy
• Salt and black pepper: A light seasoning enhances all the flavors without overwhelming the natural taste

Instructions

Get your bread ready:

Toast all six slices until they're golden brown and crisp, which will prevent your sandwich from falling apart

Cook the bacon to perfection:

Fry it in a skillet over medium heat until it's beautifully crispy, then drain on paper towels to remove excess grease

Start building your foundation:

Lay out three slices of toast and spread each with half a tablespoon of mayonnaise, making sure to cover every corner

Layer the first tier:

On your first slice, arrange half the lettuce followed by half the turkey, adding just a pinch of salt and pepper

Add the middle level:

Place a second slice of toast on top, mayonnaise side down, then spread another half tablespoon of mayo on the upward-facing side

Create the crowning layer:

Pile on the tomato slices and crispy bacon, then finish with the remaining lettuce and turkey, seasoning again if you like

Complete the tower:

Top everything with the final slice of toast and press down gently, securing each corner with a cocktail stick if you're planning to cut it

Make the final cuts:

Slice each sandwich diagonally into quarters and serve right away while the toast is still warm and the bacon is at its crispiest

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These became my go-to Sunday lunch during college when roommates would stumble into the kitchen looking half-dead from studying. There's something about a triple-decker sandwich that makes people feel taken care of, like you've put actual thought and effort into their meal. Now whenever I smell bacon frying, I'm instantly transported back to that tiny apartment kitchen, watching someone's face light up as I handed them a plate.

Bread Selection Secrets

The bread you choose can make or break this sandwich. I've found that slightly sturdy white bread works best because it holds up to all those layers without becoming mushy. Avoid super soft sandwich bread that will tear apart under the weight of the fillings.

Perfect Bacon Every Time

Start with a cold skillet and lay your bacon in a single layer, letting it cook slowly so the fat renders properly. Don't crowd the pan or you'll end up with steamed, rubbery bacon instead of the crispy strips you want.

Assembly Mastery

Think about which ingredients will slide around and place textured items like lettuce and tomato near the bread to create friction. Always put your slippery ingredients, like mayonnaise-coated turkey, where they have something to grip onto.

• Pat your tomato slices dry with paper towels before adding them
• Spread your mayonnaise all the way to the edges of each slice
• Let the sandwich rest for 2 minutes before cutting so everything settles

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A perfectly made club sandwich is one of life's simple pleasures, hitting that spot between comfort food and something just a little bit special.

Recipe Questions & Answers

→ How can I make the sandwich less rich?

Use reduced-fat mayonnaise and whole-grain bread for a lighter alternative without sacrificing flavor.

→ Is there a recommended bread type for this sandwich?

White or whole wheat sandwich bread works well, toasted until golden brown for optimal texture.

→ Can substitutions be made for the turkey?

Chicken breast slices can replace turkey while maintaining the sandwich’s delicious balance.

→ How do you achieve crispy bacon?

Cook bacon over medium heat in a skillet until golden and crisp, then drain excess fat on paper towels.

→ What extra ingredients could be added for creaminess?

Sliced avocado adds a smooth, creamy texture that complements the other layers perfectly.