Modern American Cuisine
Turkey Club Sandwich 2.0
The Turkey Club Sandwich is a true American lunch classic that we’ve given a modern twist. In this version, the juiciness of the baked turkey is perfectly complemented by crispy fried bacon, fresh slices of ripe tomato, and crisp iceberg lettuce. The secret lies in our signature mustard-yogurt sauce: it’s much lighter than traditional mayonnaise, yet it has a bright, tangy flavor that ties all the ingredients together. Each layer between the slices of bread, toasted to a golden crust, creates a harmonious balance of textures, where crunch meets the tenderness of the meat, and the freshness of the vegetables highlights the rich flavor of the bacon.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 10 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 450 kcal
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 35 g
- Fiber
- 4 g
Step by step
Method
- 01
Place the bacon strips in a cold, dry skillet and turn the he…
Place the bacon strips in a cold, dry skillet and turn the heat to medium. Heating them gradually will allow the excess fat to render, making the bacon perfectly crispy and golden brown. Cook for about 8 minutes, turning occasionally, then transfer to a paper towel.
- 02
In a small bowl, mix together thick yogurt, grainy mustard, a…
In a small bowl, mix together thick yogurt, grainy mustard, a small pinch of salt, and freshly ground black pepper. This sauce will serve as a binding base for the sandwich, replacing heavy mayonnaise and adding a light, tangy kick.
- 03
Slice a ripe tomato into even, thin rounds, and the roasted t…
Slice a ripe tomato into even, thin rounds, and the roasted turkey into neat slices of uniform thickness. Rinse the iceberg lettuce leaves and be sure to pat them dry with a paper towel so that excess moisture doesn’t make the bread soggy when assembling the sandwich.
- 04
Toast the slices of bread in a dry skillet—the same one you u…
Toast the slices of bread in a dry skillet—the same one you used to cook the bacon (after draining off the excess fat)—or in a toaster until they’re lightly golden brown. The crispy surface will create a protective barrier against the sauce, keeping the sandwich together.
- 05
Spread the mustard-yogurt sauce on one side of each piece of…
Spread the mustard-yogurt sauce on one side of each piece of toasted bread. Layer the ingredients: crisp iceberg lettuce, juicy turkey slices, tomato rounds, and bacon slices, then top with the second slice of bread.
Dishday
Useful advice
Cooking tip
To prevent the sandwich from falling apart, press it firmly with your hand before slicing it into triangles, using a sharp serrated bread knife.
How to serve
Serve the sandwich on a wooden board with a handful of potato chips or a fresh vegetable salad.
How to store
It's best to assemble the sandwich right before serving. The sauce can be stored in the refrigerator for up to 2 days.
Note
For a vegetarian version, replace the turkey and bacon with pan-fried tempeh or smoked tofu slices.
