Turkey Club Triple-Decker (Printable)

Triple-decker sandwich layered with turkey, bacon, lettuce, tomato, and creamy mayo on toasted bread.

# What You'll Need:

→ Proteins

01 - 7 oz cooked turkey breast, sliced
02 - 4 slices bacon

→ Bread & Spread

03 - 6 slices white or whole wheat sandwich bread
04 - 3 tbsp mayonnaise

→ Vegetables

05 - 4 leaves romaine or iceberg lettuce
06 - 1 large tomato, sliced

→ Seasoning

07 - Salt and black pepper, to taste

# How To Make:

01 - Toast the bread slices until golden brown.
02 - In a skillet over medium heat, cook the bacon until crispy, then drain on paper towels.
03 - Lay out three slices of toast and spread each with 1/2 tablespoon of mayonnaise.
04 - On the first slice, layer half the lettuce and half the turkey, then season lightly with salt and pepper.
05 - Top with a second slice of toast, mayonnaise side down, and spread 1/2 tablespoon mayonnaise on top.
06 - Layer the tomato slices and bacon, then add the remaining lettuce and turkey, seasoning again if desired.
07 - Cover with the last slice of toast, gently press down, and secure each corner with a cocktail stick if desired.
08 - Cut each sandwich diagonally into quarters and serve immediately.

# Expert Advice:

01 -
  • It's deceptively simple but feels fancy enough to serve to someone you're trying to impress.
  • The ratio of crispy, creamy, fresh, and savory all working together somehow makes you understand why this sandwich has survived decades without needing to be trendy.
02 -
  • The order of assembly matters more than you'd think—lettuce on the bottom layer protects the bread from getting soggy, and it tastes completely different if you skip that step.
  • Don't let the sandwich sit around before serving; even ten minutes and the toast starts giving up the fight against the moisture from the tomato.
03 -
  • Toast your bread one notch higher than feels comfortable—it should be crispy enough that it supports the weight of everything you're stacking without sogginess, which is the true enemy of a good club.
  • Keep your tomato slices thick and let them rest on a paper towel for a minute after you slice them; it pulls out just enough moisture that they don't turn your masterpiece into a sponge.
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