Classic Kosher Turkey Club Sandwich with Crispy Turkey Bacon

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There’s something deeply satisfying about building the perfect club sandwich layer by layer. I’ve been making these for family lunches for years, and it never gets old watching everyone’s eyes light up when I set down these towering creations.

The traditional club sandwich gets a kosher makeover here without losing any of its appeal. Instead of regular bacon, I use kosher turkey bacon that gets wonderfully crispy when cooked properly. The key is starting it in a cold pan and letting it render slowly. This gives you that essential smoky, salty flavor that makes a club sandwich what it is. I always keep a package in the freezer because it keeps for months and crisps up beautifully straight from frozen.

Getting Turkey Bacon Perfectly Crispy

What sets this version apart is the attention to small details. I toast the bread until it’s golden but not hard, spread mayo right to the edges so every bite is moist, and season the tomatoes with a pinch of salt. That last step makes a huge difference. The salt draws out the tomato’s natural sweetness and prevents the sandwich from getting soggy too quickly.

Building the Ultimate Club Sandwich

This sandwich works perfectly for weekend lunches or when you need to feed a crowd. I often make them for Shabbat afternoon meals because they’re substantial enough to satisfy but not too heavy. Serve them with crispy potato chips or my favorite, dill pickle spears. The acid from the pickles cuts through the richness beautifully.

Classic Kosher Turkey Club Sandwich with Crispy Turkey Bacon - American recipe
There's something deeply satisfying about building the perfect club sandwich layer by layer. I've been making these for family lunches for years, and it never gets old watching everyone's eyes light up when I set down these towering creations. The traditional club sandwich gets a kosher makeover here without losing any of its appeal. Instead of regular bacon, I use kosher turkey bacon that gets wonderfully crispy when cooked properly. The key is starting it in a cold pan and letting it render slowly. This gives you that essential smoky, salty flavor that makes a club sandwich what it is. I always keep a package in the freezer because it keeps for months and crisps up beautifully straight from frozen. What sets this version apart is the attention to small details. I toast the bread until it's golden but not hard, spread mayo right to the edges so every bite is moist, and season the tomatoes with a pinch of salt. That last step makes a huge difference. The salt draws out the tomato's natural sweetness and prevents the sandwich from getting soggy too quickly. This sandwich works perfectly for weekend lunches or when you need to feed a crowd. I often make them for Shabbat afternoon meals because they're substantial enough to satisfy but not too heavy. Serve them with crispy potato chips or my favorite, dill pickle spears. The acid from the pickles cuts through the richness beautifully.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 12 slices sandwich bread white or whole wheat
  • 12 slices kosher turkey bacon
  • 8 ounces sliced kosher turkey deli-style
  • 1/3 cup mayonnaise
  • 8 leaves butter lettuce or romaine
  • 2 large ripe tomatoes sliced 1/4-inch thick
  • 1/4 teaspoon kosher salt for tomatoes
  • 1/8 teaspoon black pepper freshly ground

Method
 

  1. Place turkey bacon in a large cold skillet. Turn heat to medium and cook for 6-8 minutes, turning once, until crispy and golden brown. Transfer to paper towels to drain.
  2. While bacon cooks, slice tomatoes and lay them on a plate. Sprinkle both sides with salt and let sit for 5 minutes to draw out excess moisture.
  3. Toast bread slices until golden brown. You can do this in batches in a toaster or all at once under the broiler, watching carefully.
  4. Spread mayonnaise on one side of each toast slice, going all the way to the edges.
  5. For each sandwich: Place one slice of toast mayo-side up. Layer with 2 pieces turkey bacon, 2-3 slices turkey, and 2 lettuce leaves. Top with second slice of toast, mayo on both sides.
  6. Add tomato slices and remaining lettuce to the middle layer. Top with third slice of toast, mayo-side down.
  7. Insert 4 toothpicks into each sandwich, one in each quarter. Using a sharp knife, cut diagonally both ways to create 4 triangular pieces.
  8. Serve immediately with pickles and chips if desired.

Notes

Turkey bacon can be cooked ahead and reheated. Store assembled sandwiches covered in refrigerator for up to 2 hours before serving. For best results, pat tomatoes dry with paper towels after salting to prevent soggy bread.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 1250mg 54%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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