Turkey Club Sandwich

Ingredients

• 6 slices thick-cut sourdough or whole-grain bread
• 3 tablespoons mayonnaise (avocado-oil mayo works well)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 8 oz roasted turkey breast, sliced thin
• 6 slices bacon, cooked crisp
• 1 ripe tomato, sliced thick and patted dry
• 2 leaves butter lettuce, torn to fit
• 1/2 ripe avocado, sliced
• Salt and black pepper, to taste
• 4 frilly toothpicks or skewers, to hold the stacks

How to make it

1. 1

   Toast the bread until deeply golden. While it toasts, stir together the mayonnaise, Dijon, and lemon juice in a small bowl — the lemon keeps the mayo bright and makes it taste homemade.

2. 2

   Lay the bacon in a cold skillet, turn the heat to medium, and cook slowly, flipping often, until crisp. Drain on a paper towel. Slow bacon renders evenly and stays flat — perfect for stacking.

3. 3

   Pat the tomato slices dry and season them with a pinch of salt and pepper.

4. 4

   Build the bottom layer: spread herbed mayo on one side of three toast slices. On each, stack lettuce, turkey, and another spread of mayo. Top with a second slice of toast, mayo-side down.

5. 5

   Build the top layer: spread mayo on the top-facing side of each middle slice, then stack bacon, tomato, and avocado. Crown with the third slice of toast, mayo-side down.

6. 6

   Skewer each stack with two frilly toothpicks at diagonals, then halve with a sharp serrated knife on the diagonal — the classic triangle cut is part of the flavor.

7. 7

   Serve immediately, with a handful of kettle chips or a pickle on the side. Lunch, solved.