This is a spin on the traditional clubhouse sandwich. This Turkey Clubhouse Sandwich has become a family favorite that is quick to put together, especially if you have leftover bacon in the fridge that needs to be used up. (yes, I’m sure a lot of you just scratched your head and asked yourself “leftover bacon?”) Speaking of bacon, just WAIT until I share my recipe for bacon jam. Yes, I totally went there.
This Turkey Clubhouse Sandwich is one of my husband’s favorite meals to order when we go out for dinner at a pub-style restaurant. When I started making it for the family, it was very well received. I’m not sure how or when I started, but early on I begain including cheddar cheese in my clubhouse sandwiches and we all agree – it’s a must!
Fast forward to my recent turkey dinner I made for the family and the need to use up all my leftover turkey from said meal. I decided to replace my traditional sliced ham in my clubhouse sandwiches with some slices of turkey.
Turkey Clubhouse Sandwiches
- 12 slices white bread
- 3/4 cup mayonnaise
- 4 romaine lettuce leaves
- 8 slices tomatoes
- salt and freshly ground black pepper
- 6 slices cooked bacon , cut in half
- 4 slices cheddar cheese
- leftover cooked turkey
Toast the bread in a toaster, or under a broiler on both sides.
Each sandwich will be made with 3 slices of toast. Start by arranging 3 slices in front of you. Spread about 1 tbsp of mayo over one side of each toast slice. Place a lettuce on one side of the first slice of toast. Top with two slices of tomato and season with salt and pepper. Place 3 half slices of bacon on top of the tomatoes.
Take a second slice of toast and place it on top of the bacon, mayo side towards the bacon. Spread another tablespoon of mayo on top of the slice of toast and proceed to layer the cooked turkey then slice of cheddar cheese. Season with additional salt and pepper if desired.
Take the third slice of toast and place on top of this final layer, mayo 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.
Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces
Best served with fries.
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