Smoked Turkey Club


Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This was easily my favorite sandwich growing up and is still a go-to when I’m in a deli for lunch. This version changes little from the original, as classics are classic for a reason. I’m just substituting my home-smoked turkey bacon for the processed lunchmeat.


  • 2 teaspoons canola oil
  • 8 thin slices bacon, preferably maple or black pepper bacon
  • 12 ounces (340 g) sliced Turkey Bacon
  • ½ cup (120 ml) Bacon Mayonnaise or store-bought mayonnaise
  • 8 slices sandwich bread (white, rye, whole grain, or whole wheat), or 4 soft hoagie rolls, lightly toasted
  • 4 romaine lettuce leaves
  • 4 slices beefsteak tomato


Combine the oil and pork bacon in a large sauté pan and cook over medium heat until golden brown and crispy, about 8 minutes. Remove to a plate lined with paper towels.

Add the turkey bacon to the pan and cook just to heat through, about 2 minutes. Spread 1 tablespoon of the mayonnaise on each slice of bread. Top 4 of the slices with the lettuce, then tomato, then 2 slices of the pork bacon, then the turkey bacon, then top with the remaining bread slices. Serve immediately.