Turkey & Avocado Club Sandwich on Whole Grain

A satisfying, lunch-perfect club sandwich with juicy turkey, creamy avocado, crisp bacon, and bright tomato layered on hearty whole grain bread.

Ingredients

• 6 slices whole grain bread (3 slices per sandwich)
• 8 oz (225g) sliced turkey breast (deli or cooked leftover), divided
• 1 ripe avocado
• 2 tsp lemon juice (or a squeeze)
• 4 slices bacon
• 1 medium tomato, sliced
• 4 crisp lettuce leaves (romaine or iceberg)
• 4 tbsp mayonnaise, divided
• 1 tsp Dijon mustard (optional but great)
• 2 tbsp unsalted butter or 2 tsp olive oil (for toasting bread, optional)
• Salt and black pepper

Method

• 1

  Step 1: Cook the bacon

  Place bacon in a cold skillet over medium heat. Cook, turning occasionally, until browned and crisp, 8–10 minutes. Drain on paper towels.

• 2

  Step 2: Toast the bread

  Lightly butter (or brush with olive oil) one side of each bread slice for extra flavor (optional). Toast in a toaster or in a skillet over medium heat until lightly golden and crisp at the edges. This helps the sandwich stay sturdy and not soggy.

• 3

  Step 3: Mash the avocado

  In a small bowl, mash avocado with lemon juice, a pinch of salt, and black pepper. Keep it slightly chunky for the best texture.

• 4

  Step 4: Mix the spread

  Stir mayonnaise with Dijon (if using) and a few grinds of pepper. (This gives a “club” flavor without needing extra ingredients.)

• 5

  Step 5: Assemble layer 1 (bottom stack)

  For each sandwich, place 1 slice of toast on a board. Spread with about 1 tbsp mayo mixture. Add lettuce, then half the turkey, then a couple tomato slices. Season the tomatoes with a pinch of salt and pepper (it makes them taste like tomatoes again).

• 6

  Step 6: Middle bread layer

  Add the second slice of toast. Spread the top with the mashed avocado (generous, edge-to-edge).

• 7

  Step 7: Assemble layer 2 (top stack)

  Add bacon on top of the avocado, then the remaining turkey. Top with the final slice of toast spread with the remaining mayo mixture on the underside (so it “glues” to the fillings).

• 8

  Step 8: Cut and serve

  Press gently, insert toothpicks if you have them, then slice into halves or quarters with a sharp serrated knife. Serve immediately while the toast is crisp and the bacon is snappy.

Tips

• **No soggy sandwich tip:** Put lettuce directly against the bread as a moisture barrier, and salt tomatoes only right before stacking.
• **Make-ahead:** Cook bacon up to 3 days ahead; store refrigerated and re-crisp in a dry skillet for 1–2 minutes.
• **Turkey options:** Deli turkey works great, but leftover roast turkey is even better—slice thinly.
• **Lighter feel:** Use less mayo and lean on the avocado for creaminess; add extra lettuce and tomato.
• **What to serve with it:** Fruit, a small side salad, or crunchy veg (carrots/cucumbers) for a classic lunch plate.

Nutrition (per serving, estimate)