|A classic turkey club sandwich with deli turkey, crisp bacon, garden fresh tomatoes, romaine lettuce and finished with a spicy Cajun mayonnaise.|
Classic Turkey Club SandwichRecently we were having a discussion on the Facebook page about what to eat when it's too hot to cook and two of the most popular responses were tomato sandwiches and BLTs - both of which I love. I couldn't help but think of an old fashioned club sandwich though, so the next time I cooked some bacon, you know I planned a few extra slices to have ready for one! Sliced turkey breast, crisp bacon, garden fresh tomatoes and lettuce, sandwiched between lightly toasted bread with a bit of mayo - what a great summer sandwich! Be sure to sprinkle just a bit of salt and pepper on those tomatoes too to really bring out their garden fresh flavor.
If you haven't joined us on Facebook check it out sometime! We not only have some great discussions there, but our members share their own recipes on occasion - like this incredible Carolina Peach Salsa, and I also publish Facebook exclusives, like our member generated Crockpot Cookbook, and sneak peek recipes like Cucumber Dill Tea Sandwiches and the Zesty Herbed Rolled Dumplings, that Facebook fans get to see before they make it here to the site.
This is really another one of those non-recipe recipes, I've suggested a Cajun Mayonnaise just in case ya might like to kick it up a bit. Hopefully, like the Classic Patty Melt, this will serve as a reminder that you probably haven't had one of these in awhile, and ... that you should remedy that! Enjoy.
Recipe: Classic Turkey Club Sandwich©From the Kitchen of Deep South Dish
Prep/Cook time: 15 min Yield: 1 Sandwich
- 3 slices of wheat or white bread, toasted
- Regular or Cajun mayonnaise
- 2 to 3 slices of turkey breast meat
- 2 slices of crisp cooked bacon
- Sliced fresh tomatoes
- Salt and pepper to taste
- Shredded Lettuce
Spread a thin layer of mayonnaise on one side of two slices of the bread. Add the turkey breast to one slice and top with the other slice, mayonnaise side down. To the top of the bread, add more mayonnaise, and top with the bacon, then the tomato and last, the lettuce. Spread a light layer of mayonnaise on the last slice of toasted bread. Push toothpicks all the way through into each quarter section of the sandwich and cut into quarters.
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Posted by Mary on July 27, 2010Images and Full Post Content including Recipe ©Deep South Dish. Do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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