250 g Turkey filetsthinly sliced
12 slices Bacon
3 San Marzano tomatoes
10 leaves Roman lettuce
100 g Mayonnaise
6 Toast bread
The club sandwich is a rich and juicy sandwich with two layers of filling and is perfect for late summer lunch breaks or picnics.
It’s a gourmand sandwich but also a great idea to recycle turkey or chicken leftovers. The recipe can be changed to your liking by adding or subtracting ingredients. The traditional version uses toast bread, but you can also try out other varieties of sliced bread, such as wholemeal or rye bread.
For a more Mediterranean sandwich with white meat, try the sandwich with chicken and puntarelle, vegetarians will appreciate the sandwich with falafel, onion rings and fried tomatoes.
Begin preparing the sandwich clubs by heating a grill pan. Start grilling the turkey slices on both sides, then keep them aside.
Bake the bacon in a fry pan. Cut the tomato into thin slices and let it drain to remove as much water as possible. Wash the lettuce leaves.
Preheat the oven and toast the bread at 180°C until lightly golden. A thin layer of mayonnaise goes on top of the first layer of bread.
Put on some lettuce and turkey. Add the sliced tomatoes and bacon. Complete with a slice of bread, repeat the layers with mayonnaise, lettuce, turkey, tomato and bacon. Close with the third slice of bread. Cut the sandwich diagonally. You can keep it fixed using wooden food sticks. Repeat for the second sandwich club and serve.