Turkey Bacon Club Recipes

Steps:

• Grill the bacon until crisp, then drain on kitchen paper.
• Butter one slice of bread on one side, then cover with the turkey, a little mayonnaise and the lettuce.
• Butter both sides of the next slice of bread, then put on top of the turkey.
• Spread a little mustard over the bread, then arrange the bacon on top, with the sliced avocado.
• Butter the last slice of bread and put on top. Press the sandwich down lightly, then cut in half diagonally.

Steps:

• Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
• To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
• Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
• Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

Steps:

• In small bowl, mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, bacon, tomato, cheese and remaining bread slices, mayonnaise mixture side down.
• Spread butter on one side of each sandwich. In 12-inch skillet, place sandwiches, butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat 6 to 8 minutes or until bottoms are golden brown.
• Turn sandwiches; cover and cook 5 to 6 minutes longer or until bottoms are golden brown and cheese is melted.

Steps:

• For each sandwich, toast 3 pieces of bread and spread with mayonnaise.
• Top one piece of toast with a lettuce leaf and 2 oz turkey and ham.
• Cover with a second piece of toast.
• Top with 1 lettuce leaf, two tomato slices, and three strips of bacon.
• Top with the remaining toast.
• Secure with 4 club frill pics.
• cut into four triangles.

Steps:

• Preheat oven broiler.
• Slice the foccacia bread in half horizontally so you have a top and a bottom piece. Place on a cookie sheet with the cut sides up.
• Mix the olive oil, garlic powder, and oregano in a small bowl. Brush each cut side of the bread round evenly with the oil mixture.
• Place under the broiler until the bread slightly browns (watch closely - this only takes a few minutes).
• Remove the bottom bread section from the cookie sheet. Place the provolone cheese evenly on the top bread section. Return to the broiler until the cheese is melted (again, watch closely). Turn off the oven.
• Finish building the sandwich on the bottom bread section by piling on the basil, avacado, turkey, and tomato. Add the top bread section, and slice into servings.
• I like to serve this sandwich as a meal with Italian chicken tortellini soup or tomato soup.