Turkey and Avocado Club Sandwich
Why this recipe works
- Good texture contrast: Crisp toast and bacon balance the creamy avocado, tender turkey and juicy tomato.
- Fast assembly: Using sliced roast turkey keeps the cooking limited to the bacon and toast, making it a practical lunch in minutes.
- Balanced richness: Dijon mustard cuts through the mayonnaise, bacon and avocado for a cleaner, more savoury finish.
Get the most out of this recipe
Texture tips
- Keep the toast crisp: Build the sandwich just before serving, and let the bacon cool briefly before layering so it does not steam the bread.
- Choose the right avocado: Use an avocado that is ripe but still firm enough to slice cleanly; very soft avocado can make the layers slide.
Ingredient notes
- Use sturdy bread: Thick-cut white bread works well because it toasts firmly and supports the stacked club sandwich structure.
- Fresh salad matters: Crisp romaine and ripe tomato add freshness and moisture, so avoid limp leaves or watery, overripe tomato.
Make-ahead tips
- Best eaten fresh: The sandwich has the best texture straight after assembly, while the toast and bacon are still crisp.
- If preparing ahead: Keep the bacon separate and add it just before eating to reduce softening in the fridge.
Equipment you'll need
Ingredients
Instructions
- Cook the streaky bacon in a frying pan over medium heat for 5 to 7 minutes, turning, until deep golden and crisp. Transfer to a plate.
- Toast the white bread until golden. In a small bowl, mix the mayonnaise, dijon mustard, and black pepper.
- Slice the avocado and tomato. Spread the mayonnaise mixture over one side of each slice of toast.
- Layer one slice of toast with romaine lettuce, sliced roast turkey, and tomato. Add a second slice of toast, then layer on the avocado and bacon, and top with the final slice of toast, spread-side down.
Recipe notes
Tips
- For cleaner layers, let the bacon cool for 1 minute before building the sandwich so the toast stays crisp.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised mayonnaise and ensure the turkey is well chilled and within its use-by date.
Substitutions
- Replace dijon mustard with mayonnaise for a milder spread.
- Replace romaine lettuce with iceberg lettuce for extra crunch.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, wrap and refrigerate for up to 1 day; the bread will soften. For best results, keep the bacon separate and add just before eating.
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Recipe overview
- Servings: 1 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Wheat
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