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Per serving
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- 1
Get the bacon crisp
Cook the bacon in a skillet or on a sheet pan in the oven until it's good and crisp, then drain it on paper towels. You want it crunchy, not floppy — a club lives and dies on the bacon.
- 2
Toast every slice
Toast all six slices of bread until they're golden and sturdy. Toast is what holds a triple-decker together. Soft bread and you've got a mess on the plate.
- 3
Spread the mayo
Lay the slices out and spread mayonnaise on one side of each. Don't be shy about it — this is a diner sandwich, not a diet.
- 4
Build the first layer
On two slices, pile on the sliced turkey. Lay the crisp bacon strips over the top, breaking them to fit if they hang over the edge.
- 5
Add the middle slice and greens
Set a second slice of toast on each stack, mayo side up. Top with lettuce and the tomato slices, and hit the tomato with a little salt and pepper — that's the trick that wakes the whole thing up.
- 6
Cap it and pin it
Crown each sandwich with the last slice of toast. Run a couple of frilly picks or toothpicks through the corners to hold it, then cut on the diagonal into quarters. Serve it up with chips and a pickle spear.
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Diner Triple-Decker Turkey Club
Created by: DinerStyleDave
Ingredients
- 6 whole wheat bread
- 4 tbsp mayonnaise
- 8 oz sliced deli turkey
- 6 bacon
- 2 lettuce
- 4 tomato
- salt and pepper, to taste
Instructions
- Get the bacon crispCook the bacon in a skillet or on a sheet pan in the oven until it's good and crisp, then drain it on paper towels. You want it crunchy, not floppy — a club lives and dies on the bacon.
- Toast every sliceToast all six slices of bread until they're golden and sturdy. Toast is what holds a triple-decker together. Soft bread and you've got a mess on the plate.
- Spread the mayoLay the slices out and spread mayonnaise on one side of each. Don't be shy about it — this is a diner sandwich, not a diet.
- Build the first layerOn two slices, pile on the sliced turkey. Lay the crisp bacon strips over the top, breaking them to fit if they hang over the edge.
- Add the middle slice and greensSet a second slice of toast on each stack, mayo side up. Top with lettuce and the tomato slices, and hit the tomato with a little salt and pepper — that's the trick that wakes the whole thing up.
- Cap it and pin itCrown each sandwich with the last slice of toast. Run a couple of frilly picks or toothpicks through the corners to hold it, then cut on the diagonal into quarters. Serve it up with chips and a pickle spear.