Ultimate Club Sandwich

Line a baking sheet with foil, then top with a wire baking rack (cookie cooling rack). Lay the bacon strips on the wire rack perpendicular to the wires, making sure the bacon pieces don’t overlap.

Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15 to 20 minutes. Check the bacon around the 18-minute mark. Some bacon cooks faster than others. Remove from the oven; transfer to a paper towel-lined plate. Let the bacon grease cool. Then remove the foil and place new foil over the baking sheet. You will roast the turkey breast on the same sheet.

Reduce the oven temperature to 350°F. Place the turkey breast on the foil-lined baking sheet, skin side up. Drizzle the turkey breast liberally with olive oil and season it well with salt and pepper. Roast the turkey breast for 60 to 70 minutes or until it registers 165°F in the thickest part of the breast.

While the turkey breast roasts, cut the top off a garlic bulb, exposing the garlic cloves. Set the garlic bulb cut side up on a square of foil large enough to enclose it. Drizzle the head of garlic with a teaspoon of olive oil and a sprinkle of salt. Wrap in the foil. When the turkey breast has 40 minutes remaining, add the foil-wrapped head of garlic to the sheet pan with the turkey.

Remove turkey breast and roasted garlic from the oven, transfer to a cutting board and let cool.

When comfortable to handle, slice the turkey breast into thin slices with a carving knife. (You can store any leftover turkey breast in a covered container in the fridge for 5-7 days.)

Once the garlic is cool, press out the garlic cloves with your fingers into a small bowl. They should slide out easily. Mash them with a fork, then stir in the mayo, lemon juice, and salt. Store in the fridge for up to a week.

When you’re ready to make a club sandwich, toast three slices of white sandwich bread. Smear one side of each slice of bread with some of the garlic aioli (you’ll use about 2 tablespoons total). Top one bread slice with lettuce, 4-6oz sliced turkey, and 2 slices of cheese. Then add another slice of bread (center slice). Top with 2 strips of bacon, 1/2 an avocado, and 2 slices of tomato. Top with the last slice of bread.

Cut the sandwich into halves or quarters. Secure each sandwich section with a large toothpick. Leftovers! I recommend assembling the sandwiches right before serving, but you can make the pieces well in advance. The turkey, bacon, and aioli will all keep well in the fridge for 5-7 days. Did you love the recipe? Give us some stars and leave a comment below!