Turkey Club Sandwich Bacon Avocado

There's something about a really good turkey club that makes you feel like you're at a proper diner, even if you're just standing in your kitchen in sweatpants. I discovered the magic of this sandwich by accident one Tuesday when I had turkey bacon that needed using up and an avocado that was perfectly ripe—the kind that yields just right when you press your thumb against it. I threw it all together on toasted bread, and suddenly I understood why this three-decker has been a lunch staple for generations. It's not fancy, but it's honest food that actually satisfies.

I made this for my partner on a Saturday when we both realized we'd skipped breakfast, and watching their face when they bit through the crispy bacon layer into the soft avocado told me everything I needed to know about whether this sandwich was worth the effort. They were quiet for a moment—that good kind of quiet where someone's genuinely enjoying their food—and then asked me to make it again the very next day.

Ingredients

• Turkey breast: Deli slices work perfectly fine, but if you have access to freshly roasted turkey, it tastes noticeably better and feels a little special.
• Turkey bacon: The star player here—it needs to be crispy enough to add real textural contrast, so don't skimp on cooking time.
• Whole wheat or white bread: The toasting step is non-negotiable; it keeps the bread from getting soggy and gives you that satisfying crunch.
• Avocado: This is where ripeness actually matters—you want it soft enough to slice cleanly but not so ripe it falls apart in your hands.
• Romaine or iceberg lettuce: The lettuce acts as a moisture barrier between the bread and wet ingredients, so don't skip it.
• Tomatoes: Medium-sized ones slice better than huge ones, and a really good tomato makes all the difference in this sandwich.
• Red onion: Optional, but if you use it, slice it thin so it doesn't overpower everything else.
• Mayonnaise: Regular mayo is fine, but if you prefer dairy-free, there are solid alternatives now that actually taste like mayo.
• Dijon mustard: A small amount adds a subtle tang that brings all the flavors into focus.
• Butter or olive oil: Just enough for toasting; you're not trying to fry the bread, just give it color and a little crunch.

Instructions

Get your bacon ready:

Heat a skillet over medium heat and lay in your turkey bacon slices, giving them room so they cook evenly. They'll take about 3 to 4 minutes per side to get properly crispy, and you'll know they're done when they smell amazing and look dark brown at the edges. Drain them on paper towels so they don't sit in their own grease.

Toast the bread:

While the bacon is cooking, get all your bread slices into a toaster or onto a grill pan, aiming for golden brown but not burnt. This step prevents the sandwich from becoming a soggy mess once you add the vegetables and mayo.

Make your spread:

In a small bowl, stir together the mayonnaise and Dijon mustard if you're using it. This small act of mixing instead of using mayo straight from the jar somehow makes the whole sandwich taste more intentional.

Build the first layer:

Take one slice of toasted bread and spread the mayo mixture on one side. Lay down lettuce first—this is your moisture barrier—then tomato slices, then turkey breast. Give it a little pinch of salt and pepper.

Create the middle:

Place your second slice of toasted bread on top, mayo side down, and now you get to add the bacon and avocado slices. If you're using red onion, scatter a few slices on now.

Complete the stack:

Top with your third slice of bread, mayo side down, pressing gently so everything holds together without squashing the avocado. Press the whole sandwich down gently with your hands to help the layers bond.

Cut and serve:

Using a sharp knife, cut the sandwich in half or into quarters, and use toothpicks to hold everything together if you'd like. The toothpicks look nice and they actually serve a purpose.

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The first time someone told me that layering matters, I thought they were being precious about food. But then I made a sandwich with the lettuce on top instead of next to the bread, and the bread was honestly sad by the time I took the first bite. Now I get it—every little decision in the assembly is there for a reason.

Why Toasting Changes Everything

Toasted bread isn't just about texture, though that crunch is definitely part of the appeal. When you toast the bread, you're also sealing the surface slightly, which creates that all-important barrier against moisture. A good toasted slice can stand up to mayo, tomato juice, and everything else you're about to pile on without turning into mush.

The Avocado Timing Question

I've learned that avocado ripeness is specific to the sandwich-eating moment, not the sandwich-making moment. A perfectly ripe avocado eaten immediately tastes like butter; the same avocado eaten two hours later tastes like it's already oxidizing. Slice your avocado right before final assembly, and if you're making this ahead of time, keep the avocado whole and slice it fresh just before eating.

Making It Your Own

This sandwich is sturdy enough to handle additions without losing its identity. Some people swear by adding a slice of Swiss cheese for richness, others use Greek yogurt instead of mayo for a tangier take, and I've even had versions with a tiny bit of pesto mixed into the mayo that were genuinely transcendent. The beauty of a club sandwich is that it's a framework, not a rulebook.

• Swiss cheese adds a mild, nutty flavor that complements the turkey without overwhelming it.
• If you're using light mayo or yogurt instead of regular mayo, spread it a little thicker since these alternatives have less fat to coat your mouth.
• A tiny pinch of fresh dill mixed into the mayo is a quiet addition that somehow makes everything taste more summery.

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A turkey club sandwich is proof that sometimes the best meals are the ones built without fuss or pretension, just good ingredients treated with a little care. If you find yourself making this on a Tuesday afternoon or packing it for a picnic next month, know that you're in good company—this sandwich has been feeding people for longer than anyone can quite remember.

Common Questions

→ Can I use regular bacon instead of turkey bacon?

Yes, you can substitute traditional pork bacon for the turkey bacon if you prefer a different flavor profile.

→ Is this sandwich dairy-free?

It is dairy-free provided you use mayonnaise that does not contain dairy and ensure your bread is dairy-free.

→ How do I prevent the sandwich from getting soggy?

Toast the bread well and consider spreading a thin layer of butter on the slices to create a barrier against the moist ingredients.

→ Can I make this gluten-free?

Absolutely, simply swap the standard sandwich bread for your favorite gluten-free bread variety.

→ What sides go well with this?

This pairs excellently with crispy potato chips, a dill pickle spear, or a simple mixed green salad.