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Turkey Avocado Club Sandwich - A Fresh, Satisfying Classic

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Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 6 slices hearty sandwich bread (sourdough or country white work well)
  • 8–10 ounces sliced turkey breast (deli or leftover roast turkey)
  • 6 slices thick-cut bacon, cooked until crisp
  • 1 large ripe avocado, sliced
  • 1 large tomato, sliced, lightly salted
  • 4–6 leaves crisp lettuce (romaine, butter, or iceberg)
  • 4 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, finely grated or minced (optional)
  • 1 teaspoon Dijon mustard (optional, for a little bite)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil or softened butter (for toasting, optional)

Instructions
 

  • Cook the bacon. In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to drain. Keep the rendered bacon fat if you want extra flavor for toasting.
  • Toast the bread. Lightly brush bread with olive oil or a bit of bacon fat, then toast in a skillet or toaster until golden on both sides. Toasting keeps the sandwich sturdy and adds crunch.
  • Make the lemon-garlic mayo. In a small bowl, mix mayonnaise, lemon juice, garlic, and Dijon. Season with a pinch of salt and pepper. Taste and adjust lemon or garlic as you like.
  • Prep the veggies. Slice the tomato and sprinkle with a little salt to boost flavor and reduce excess moisture. Slice the avocado just before assembling to keep it fresh-looking.
  • Layer the first stack. Spread lemon-garlic mayo on one side of a toasted slice. Add lettuce, tomato, and half the avocado. Grind a little black pepper over the avocado.
  • Add the turkey and bacon. Top with a second toasted slice, mayo side down. Spread mayo on the top of that slice as well. Layer on turkey slices and bacon.
  • Finish the build. Spread mayo on one side of the third toasted slice and place it, mayo side down, on top of the bacon. Press gently to compact the layers without squashing.
  • Secure and slice. For a classic club look, insert toothpicks at the corners and slice the sandwich into halves or quarters with a sharp knife. Wipe the knife between cuts for clean edges.
  • Serve. Plate with kettle chips, pickles, a simple salad, or fruit. Enjoy right away while the toast is crisp and the bacon is still snappy.