Double-Decker Turkey Club With Bacon And Avocado

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 15 min · Turkey · dairy-free, high-protein

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Ingredients

• 6 slices sourdough sandwich bread
• 1/2 lb deli roasted turkey breast, thinly sliced
• 4 slices thick-cut bacon
• 1 large avocado, sliced
• 1 large beefsteak tomato, sliced thin
• 4 leaves romaine leaves
• 3 tbsp mayonnaise
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Lay bacon in a cold skillet, set over medium heat, and cook 8 minutes, turning once, until the fat has rendered and the strips are stiff and deep red-brown. Drain on paper towels.
2. Toast all 12 bread slices until the surface is dry and pale gold, firm enough to hold sauce without going limp.
3. Spread mayonnaise on one face of four slices, both faces of four slices, and one face of the last four.
4. Build each sandwich in two tiers: bottom slice, romaine, tomato, half the turkey, then the double-spread middle slice, then bacon, avocado, and the rest of the turkey. Grind pepper over the avocado.
5. Cap with the last slice, press down firmly with your palm for 5 seconds so the layers set.
6. Spear each sandwich corner-to-corner with two long picks, then cut diagonally into quarters between the picks.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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