Turkey Bacon Club Recipes

TURKEY & BACON CLUB

Steps:

• Grill the bacon until crisp, then drain on kitchen paper.
• Butter one slice of bread on one side, then cover with the turkey, a little mayonnaise and the lettuce.
• Butter both sides of the next slice of bread, then put on top of the turkey.
• Spread a little mustard over the bread, then arrange the bacon on top, with the sliced avocado.
• Butter the last slice of bread and put on top. Press the sandwich down lightly, then cut in half diagonally.

CLASSIC CLUB SANDWICH

Steps:

• Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
• To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
• Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
• Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

TURKEY CLUB BAKE

Steps:

• Heat oven to 450°F. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.
• Bake 8 to 10 minutes or until golden brown.
• Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.

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.

SOUTHWESTERN TURKEY CLUB

Steps:

• Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
• Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain.
• In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.
• Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

LORRAINE'S CLUB SANDWICH

Steps:

• Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
• Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

TURKEY CLUB CASSEROLE

Steps:

• Heat oven to 375°F.
• In a 12x8 2-quart baking dish, layer turkey, bacon, and tomato.
• Spread salad dressing evenly over top.
• Sprinkle cheese and basil evenly over top.
• Separate dough in to 10 biscuits.
• Flatten each biscuit.
• Arrange biscuits over cheese layer overlapping a little if passable.
• Bake at 375°F for 20-25 minutes or until biscuits are golden brown.
• Let stand 5 minutes before serving. Serves 6.

TURKEY AND BACON CLUB SALAD

Steps:

• Place greens on large platter.
• Top with turkey and tomato; sprinkle with bacon and cheese.
• Drizzle with dressing just before serving.