Turkey Club

Heat a large cast iron skillet over medium heat (175°C/350°F). Arrange 12 thick-cut bacon slices in a single layer, working in 2 batches if needed to avoid crowding the pan. Cook for 8-10 minutes total, flipping once at the 4-minute mark, until bacon is deep golden and fully crisp. Transfer cooked bacon to a paper-towel lined plate to drain excess grease, and set aside.

Soften 2 tbsp (28 g) of unsalted butter, then spread it evenly across one side of all 12 bread slices. Place slices butter-side down on a large griddle or clean skillet over medium-low heat (150°C/300°F) for 2-3 minutes, until the buttered surface is evenly golden brown and crisp. Remove from heat and arrange toasted slices on a clean work surface, toasted side facing up.

Rinse 2 medium Roma tomatoes and 8 iceberg lettuce leaves, then pat completely dry with paper towels to remove excess moisture. Slice tomatoes into 1/4-inch thick rounds, discarding the tough stem ends, then season slices lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Tear lettuce leaves into pieces sized to match the bread slices.

Stir 120 ml (1/2 cup) of full-fat mayonnaise briefly to create a smooth consistency, then spread 1.5 tsp (7.5 ml) of mayo evenly across the toasted side of every bread slice, covering the full surface edge to edge to create a moisture barrier that prevents soggy bread. Reserve the remaining 30 ml (2 tbsp) of mayo to add to middle sandwich layers for extra creaminess if desired.

Assemble each of the 4 sandwiches using 3 toasted bread slices per serving. On the first mayo-coated slice, layer 56 g of thin-sliced roasted turkey, 3 slices of crispy drained bacon, and 2 seasoned tomato slices. Place the second bread slice mayo-side down over the fillings, then top this middle layer with the remaining 56.5 g of turkey per serving, 2 pieces of torn lettuce, and a 1.5 tsp (7.5 ml) dollop of reserved mayo if using. Cap the stack with the third bread slice, mayo-side facing down, pressing gently to secure layers.

Insert 4 frilled wooden toothpicks evenly around each stacked sandwich, placed 2.5 cm (1 inch) from each corner to hold layers firmly in place. Use a sharp serrated knife to cut each sandwich diagonally twice, creating 4 equal triangular quarters, wiping the knife blade between cuts for clean, neat edges. Serve immediately.