A turkey club sandwich is one of those classic sandwiches that's simply irresistible, especially when piled high with extra flavorful ingredients prepared from scratch. My turkey club sandwich recipe is layered with homemade, pepper-crusted roasted turkey breast, maple-bourbon glazed bacon, lettuce, tomato and mozzarella, plus a savory herb mayo!
A Delectable, Double Decker Turkey Sandwich
I've always loved the pillowy tower of sandwich bliss that is known as the “turkey club”.
Sure, it may seem a bit daunting in size at first glance, but the turkey club sandwich has a notoriously hard-to-resist layering of the most delectably savory fillings one could ever hope for in a sandwich: succulent roasted turkey breast, crispy-smoky bacon, juicy tomato, fresh greens, creamy cheese, and a mouthwatering mayo spread that ties it all together.
That first bite taken from the center of a turkey club sandwich “smushes” everything deliciously together, and the salty-tangy-creamy juices mingle to form the perfect burst of flavor, bite after heavenly bite, which makes this lovely specimen a truly irresistible classic.
And while often times I'll just simply put together a sandwich with store-bought ingredients, so I can be on my merry way, every now and again I get a real hankering for an extra special, double decker turkey club prepared with from-scratch morsels which makes it even more of a special treat to indulge in.
Enter my turkey club sandwich recipe, lovingly made with slices of homemade, pepper-crusted turkey breast roasted until juicy, plus layers of maple-bourbon glazed crispy bacon, lettuce, tomatoes, mozzarella, plus a savory herb mayo all piled onto Texas toast.
It's the perfect “slow food” version of a fast food fave, a version that makes me want to sit down at the table, place a napkin over my lap like a lady, and actually take pleasure in my sandwich rather than taking bites of it in between other things that I'm doing!
My Turkey Club Sandwich Recipe with Maple-Bourbon Bacon
Friends, here's what I really appreciate about taking the extra time and putting in the extra elbow grease to prepare this turkey sandwich recipe: there's plenty of ingredients to enjoy multiple sandwiches.
Once these ingredients are prepped—the turkey breast roasted, the mayo mixed together, and the maple-bourbon bacon crisped up—there's plenty there to make a few turkey club sandwiches to enjoy for days.
Everything can pretty much be prepped while the turkey breast is roasting. Then, once slightly cooled and sliced, the sandwich can be assembled in no time.
Here's a glance at my turkey club sandwich recipe, from scratch: (or just jump to the full recipe...)
- To get started, I season a small skin on, bone-in turkey breast, and place it into the oven to roast for roughly an hour, or until the internal temp registers 165°.
- While the turkey roasts, I brush a small amount of bourbon-infused maple syrup onto strips of bacon, and then place those onto a wire rack over a baking sheet.
- I place the bacon into the oven with the turkey to cook and crisp up during the final 22 to 24 minutes of the turkey roasting.
- Then, I mix together my herb mayo ingredients, and keep that chilled.
- Once the turkey is roasted and the bacon crisped, I allow the turkey to slightly cool before slicing it thinly, and allow the bacon to drain on a paper towel.
- To assemble the turkey club sandwich, I spread a bit of the herb mayo over a piece of toasted Texas toast, then add some cheese, arugula, turkey breast, bacon and tomato, and repeat with another layer of toast and ingredients, covering everything with a final piece of toast to create a double decker sandwich.
- To serve, I cut the turkey club sandwich in half, on the bias, and enjoy.
Turkey Club Sandwich
by Ingrid Beer
This turkey club sandwich is piled high with roasted, pepper-crusted turkey breast, maple-bourbon bacon, herb mayo, and fresh fixings!
Yield: Serves 4
Nutrition Info: 1226 calories per sandwich
Prep Time: 15 minutes
Cook time: 1 hour (to roast turkey breast)
Total time: 1 hour 15 minutes
Turkey Club Sandwich Ingredients:
- 2 pound turkey breast (with skin on and rib bones in)
- Olive oil
- Freshly cracked black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 12 strips uncooked, apple-smoked bacon
- 2 tablespoons maple syrup
- 1 teaspoon bourbon
- 12 slices Texas toast, lightly toasted
- Arugula (about 2 cups worth)
- Tomato slices (about 16 slices)
- 8 slices Mozzarella cheese
Savory Herb Mayo Ingredients:
- ½ cup mayo
- 1 tablespoon flat-leaf parsley, finely chopped
- 1 green onion, finely chopped
- 1 teaspoon Dijon mustard
- Pinch of salt
- Pinch of cracked black pepper
- Begin by gathering and prepping all of your turkey club ingredients according to the ingredient list above to have ready and organized for use.
- Preheat the oven to 400°, and line two baking sheets with foil, and place a wire rack on top of each baking sheet (optional).
- Place the turkey breast on a large platter, and drizzle over about 1-2 tablespoons of olive oil. In a small ramekin, combine ½ teaspoon of salt, ¾ teaspoon of cracked black pepper, the Italian seasoning, paprika and garlic powder, and sprinkle the seasoning mix over the entire turkey breast, rubbing it in all over the skin and meat.
- Place the seasoned turkey breast onto one of the wire rack-lined baking sheets, and roast on the top rack of the oven for roughly 1 hour, or until golden-brown and the internal temperature registers 165°.
- While the turkey is roasting, arrange the strips of bacon on the wire rack of the other baking sheet. In a small ramekin, combine the maple syrup and the bourbon, and gently brush each strip of bacon with about half of the mixture. Give a twist or two of cracked pepper, then flip over the strips and brush the other sides with the remaining syrup/bourbon, and give another twist of pepper.
- Place the bacon into the oven on the rack below the turkey to cook/crisp during the last 22 to 24 minutes of the turkey's roasting time.
- While the turkey roasts and bacon crisps, gather and prep your herb mayo ingredients according to ingredients list above to have ready and organized for use.
- To prepare the mayo, place all ingredients into a bowl and whisk together until well blended and creamy. Cover with plastic and keep in fridge until ready to serve.
- Once the turkey breast is roasted, using tongs, carefully transfer it to a large plate, and allow it to almost cool. Place the crisped bacon onto paper towels to drain off any fat, then cut the strips in half, and set aside.
- Once turkey is cool, gently remove the bone and ribs with your fingers by pulling them out along the bottom of the breast, then slice the turkey breast as thinly as possible (I used my electric serrated knife), and set the meat aside on a plate.
- To assemble the sandwiches, place 3 slices of the Texas toast in front of you, and spread a generous layer of the herb mayo on one side of each slice of toast. Add 1 slice of the cheese and about ¼ cup of the arugula to the first slice of toast, then add several slices of the roasted turkey. Next, add 3 half-slices of bacon, and then a couple of tomato slices. Cover that layer with a slice of toast with its mayo-side up, then repeat the layering process once again.
- Cover that second layer of ingredients with the remaining slice of toast, mayo-side down this time. To serve, slice the sandwich in half, and serve with your favorite sides.
Tips & Tidbits for my Turkey Club Sandwich recipe:
- Use good-quality roasted turkey breast, in a pinch: If you'd really prefer to take a short-cut here, then feel free to opt for good quality, store-bought turkey breast. If you can find turkey breast that is actually roasted and sliced rather than processed, then choose that for best flavor and texture.
- Turkey bacon in place of classic bacon: Turkey bacon is a terrific alternative to pork bacon, and you can prepare it the same way, as per the recipe instructions. It may take a little less time to cook than regular bacon, so just keep an eye on it when it's in the oven, or even crisp it in a pan.
- Texas toast for thicker layers: Texas toast is my favorite bread to use for a classic turkey club sandwich, as it's slightly more pillowy and substantial. However, feel free to use your favorite white bread for this, or even toasted sourdough, if you prefer.
- How to keep leftovers: Since there's usually a good amount of sliced turkey, you can wrap any used portions in parchment paper and then place into a ziplock bag and into the deli drawer in your fridge—same with the bacon. You can keep any unused mayo in the fridge as well.
Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!