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Ultimate Crispy Loaded Club Sandwich

A towering, diner-style club sandwich packed with thick-cut turkey, ultra-crispy bacon, fresh veggies, and creamy mayo on butter-toasted bread.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 4 slices thick-cut sourdough or artisan bread
  • 2 tbsp unsalted butter softened
  • 0.25 cup high-quality mayonnaise
  • 8-10 slices thick-cut smoked bacon
  • 0.75 lb thick-carved roasted turkey breast
  • 1 large beefsteak tomato thickly sliced
  • 4-6 leaves green leaf or romaine lettuce washed and completely dried
  • 0.25 cup red onion thinly sliced
  • 1 pinch salt and pepper to taste

Equipment

  • Baking sheet with wire rack
  • Skillet or Griddle
  • Serrated Knife

Method
 

  1. Preheat oven to 400°F (200°C). Place a wire rack over a foil-lined baking sheet and lay bacon flat. Bake for 15-20 minutes until ultra-crispy. Remove and let cool slightly.
  2. Wash and completely dry the lettuce. Thickly slice the tomato, place on a paper towel, and season lightly with salt and pepper to draw out moisture. Thinly slice the red onion.
  3. Heat a skillet over medium heat. Butter one side of each slice of bread completely to the edges. Toast butter-side down for 3-4 minutes until deeply golden brown and crispy.
  4. Lay toasted bread slices down, toasted side facing out. Generously slather the untoasted insides with mayonnaise, going all the way to the edges.
  5. On the bottom slices, layer the crisp lettuce first, followed by a thick, slightly folded pile of roasted turkey breast.
  6. Place the seasoned tomato slices and thinly sliced red onions on top of the turkey.
  7. Break the crispy bacon strips in half and pile them high over the onions. Cap with the top slice of bread, mayo side down.
  8. Press down gently to secure. Using a sharp serrated knife, saw back and forth gently to cut the sandwich in half. Serve immediately.

Notes

Toasting the bread in butter rather than a toaster creates a fat barrier that prevents the mayo and tomatoes from making the bread soggy. For best structural integrity, always keep the wet ingredients (tomatoes) away from the bread.