Turkey Club Sandwich

• 6 slices Streaky bacon
• 6 slices White bread, medium thickness
• 20 g Unsalted butter, softened
• 60 g Mayonnaise
• 2 tsp Dijon mustard
• 6 leaves Romaine lettuce, crisp
• 1 large Tomato, ripe but firm
• 200 g Sliced roast turkey
• ½ tsp Black pepper, freshly ground

1. Cook the streaky bacon in a frying pan over medium heat for 6–8 minutes, turning, until deep golden and crisp. Transfer to a plate and let it cool slightly.
2. Toast the white bread until golden. Lightly butter one side of each slice while still warm.
3. Stir the mayonnaise and Dijon mustard together, then spread it over the unbuttered side of each slice. Grind over a little black pepper.
4. Slice the tomato into even rounds. Pat the romaine lettuce dry if needed so the sandwich stays crisp.
5. Build two sandwiches: on one slice of toast, layer turkey, lettuce and tomato, then add a second slice of toast. Add the bacon and a little more turkey, then top with the final slice of toast, buttered side facing out.
6. Press gently, then cut each sandwich into quarters with a bread knife. Serve straight away while the toast is still crisp.

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