Recipe courtesy of Madeline Zakarian and Anna Zakarian

Short Stack Turkey Club

Although a club sandwich is crave-worthy, it's nearly impossible to eat. To solve, we came up with a short stack version, which has all the traditional flavors of the sandwich but is much easier to handle or take along with you. Our amped-up mayo and trick for keeping the bread dry takes the sandwich to the next level. This is one of our top picks for weekend eating on the golf course or sports field!
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  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Toast the bread in a toaster to desired doneness.
  2. In a small bowl, combine the mayonnaise, herbs, garlic and a pinch each salt and pepper. Spread 1 tablespoon of the mayo mixture on one side of each slice of bread, crust to crust.
  3. To build the sandwiches, layer the ingredients on four slices in the following order: Place one piece of lettuce, then two slices of tomato side by side, another piece of lettuce, two slices of bacon and then finally, the turkey.
  4. Top each sandwich with another slice of bread, mayo-side down. Cut the sandwiches in half with a serrated knife and serve with your favorite potato chips. 

Cook’s Note

Never leave a child unattended in the kitchen. This recipe is appropriate for children of various ages. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate.

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