Best Turkey Club Sandwich Recipes

TURKEY CLUB SANDWICH

Steps:

• For each sandwich, toast 3 pieces of bread and spread with mayonnaise.
• Top one piece of toast with a lettuce leaf and 2 oz turkey and ham.
• Cover with a second piece of toast.
• Top with 1 lettuce leaf, two tomato slices, and three strips of bacon.
• Top with the remaining toast.
• Secure with 4 club frill pics.
• cut into four triangles.

CHIPOTLE TURKEY CLUB SANDWICH

Steps:

• Spread mayonnaise over four slices of toast. Layer with lettuce, turkey, bacon, cheese and tomato; top with remaining toast.

TURKEY CLUB PANINI (SANDWICH)

Steps:

• Assemble sandwich using all ingredients except oil. Brush oil on bread or spray with butter.
• Cook until sandwich is crisp on the outside and cheese has melted.

CALIFORNIA CLUB TURKEY SANDWICH

Steps:

• Spread cream cheese on one piece of toast. Sprinkle sunflower seeds over the cream cheese and place avocado slices over the seeds.
• Spread mayonnaise on the other piece of toast. Arrange turkey slices over the mayonnaise. Put turkey side of sandwich together with the avocado side of the sandwich.

TURKEY CONFIT CLUB SANDWICH

Steps:

• For the turkey:
• Preheat the oven to 300 degrees F. Sprinkle the turkey breast liberally with salt and pepper. Rub with the brown sugar and chopped thyme. Wrap in aluminum foil and roast in the oven until the meat has reached an internal temperature of 160 degrees F, 4 to 5 hours. Remove from the oven and let cool completely before opening and slicing.
• For the confit:
• Lower the oven temperature to 200 degrees F. Warm the duck fat in a large pan big enough to hold the legs and thighs. Rub the legs and thighs with salt, and then submerge in the duck fat. Add a sachet of the thyme and the bay leaves to the fat. Cover with aluminum foil and roast until the meat is tender and pulls away effortlessly with a fork, 6 to 8 hours. Remove and let cool in the duck fat overnight.
• Gently warm the turkey confit, just enough to remove the turkey from the fat. Shred the meat into pieces and toss with a little bit of the reserved fat. Reserve some more of the fat for assembling the sandwiches.
• Press the confit into a baking dish or small baking tray in a single 1/2-inch layer. Lay plastic wrap over the tray directly touching the confit, and place another tray on top. Add a few cans or weights to press it down and let it sit overnight.
• Unwrap the confit and cut 1 square per sandwich about the same size as the bread slices. Toast the bread, and then slice the turkey breast very thinly across the grain.
• Heat 2 tablespoons of duck fat in a nonstick pan over medium heat until hot. Place the squares of confit in the pan and fry until brown and crisp on both sides. Spread mayonnaise evenly over the bread slices. For each sandwich, place the confit on one slice and top with another piece of bread. Add 4 slices bacon, some tomato, turkey breast and lettuce. Top with last piece of bread and serve.

TURKEY BLT CLUB SANDWICH

Steps:

• Spread toast slices with dressing; fill with remaining ingredients.

GLUTEN FREE TURKEY CLUB SANDWICH

Steps:

• 1. Toast bread.
• 2. Smear bread with mustard and avocado.
• 3. Place lettuce on bread, then turkey slices.
• 4. Close sandwich and eat.

CARVING BOARD TURKEY-BACON CLUB SANDWICH

Steps:

• Cook bacon as directed on package.
• Meanwhile, mix next 4 ingredients until blended; spread onto cut sides of rolls.
• Fill rolls with turkey, bacon, lettuce and tomato; season with pepper.

TURKEY CLUB SANDWICH RECIPE

Steps:

• Mix dressing and bacon; spread onto 1 bread slice.
• Fill bread slices with remaining ingredients.

LIGHT TOASTY TURKEY CLUB SANDWICH

Steps:

• Toast the bread.
• Cut bacon strips in half.
• Over medium heat, cook bacon strips in a pan sprayed with nonstick spray until crispy (about 5 minutes).
• Spread mayo onto one piece of bread, and then top with the turkey slices, tomato, lettuce, and bacon.
• Finish it all off with the other piece of bread and eat!

PRIMA DONNA TURKEY CLUB SANDWICH

Steps:

• 1. Preheat oven to 350° F. Preheat Panini press, Indoor grill, or a grill pan.
• 2. Mix together mayonnaise, basil, garlic and Dijon mustard.
• 3. Line a baking sheet with parchment paper. Place prosciutto slices in a single layer on parchment paper. Bake at 350° F for 15 minutes. Place crispy prosciutto onto a paper towel lined plate to drain some of the grease.
• 4. Place spinach in a microwave safe dish, season with salt and pepper to taste. Cook on high 5 minutes or until cooked through. Stir, and allow to cool 10 minutes or until cool enough to handle. Squeeze spinach dry.
• 5. Cut pizza crust into quarters. Trim if necessary to make 4 equal sized triangles. **Note from Test Kitchen: We found it easier to use a mini crust and cut into pieces after sandwich was assembled.**
• 6. Spread mayonnaise sauce on both sides of all 4 triangles.
• 7. On two of the triangles, layer turkey, spinach, Artichoke hearts, thinly sliced mushroom, sliced Havarti and the crispy prosciutto.
• 8. Top with remaining triangle.
• 9. Place in preheated press or grill. Cook 3 minutes.
• 10. Turn ¼ turn and cook 2 minutes more to create grill marks and heat sandwich through.
• 11. Cut each triangle in half to create 4 sandwiches. Serve hot.

TURKEY CLUB SANDWICH

Steps:

• Spread KRAFT Real Mayo onto 1 toast slice.
• Fill toast slices with remaining ingredients to make sandwich.

TURKEY CLUB SANDWICH

Steps:

• Arrange toast side by side on a clean surface. Slather mayonnaise and mustard on one side of each piece of toast.
• On first piece of toast, spread and press avocado evenly. Place turkey over avocado, and then place two slices of cheddar cheese over bread.
• Next, place second slice of toast over cheese. Snap bacon in half and place it across toast. Lay sliced tomato over bacon, and then place lettuce over tomato. Finally, place third slice of bread on top, mayonnaise side facing down.
• Pin the layers of the sandwich together by evenly and securely piercing them with toothpicks, forming a diamond pattern. With a serrated knife, cut diagonally to left and diagonally to right to form four triangle pieces, each piece secured with a toothpick.
• Split sandwich between two plates; serve alongside chips, if desired.