Ultimate Club Sandwich

What makes this the ULTIMATE club sandwich? Oven-roasted turkey, crispy bacon, fresh vegetables, and a garlic aioli created from scratch! This club sandwich takes some time to make, but it's well worth the effort.

Ingredients :

For the sandwich fillings

• 1 to 2 to 3 pounds of bone-in, skin-on turkey breast

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 12 slices bacon

• 1 loaf (18 slices) white sandwich bread

• 6 slices sharp cheddar cheese

• 3 avocados, pitted and sliced

• 2 tomatoes

• 1 head romaine lettuce

For the garlic aioli

• 1 head garlic

• 1 cup mayonnaise

• Juice from 1/2 lemon

• Pinch salt

STEPS :

     1. Prepare the bacon :

Line a baking sheet with foil and place a wire baking rack (cookie cooling rack) on top. Lay the bacon strips perpendicular to the wire rack, making sure the bacon pieces do not overlap.

     2. Bake the bacon :

Preheat the oven to 375°F and place the bacon in it. Cook for 15–20 minutes. Around the 18-minute point, check the bacon. Some bacon cooks more quickly than others. Take out of the oven and set on a plate covered with paper towels.

Allow the bacon grease to cool. Remove the foil and replace it over the baking sheet. On the same baking sheet, roast the turkey breast.

     3. Roast the turkey breast :

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

     4. Roast the garlic for aioli :

While the turkey breast is roasting, remove the top of a garlic bulb to reveal the garlic cloves. Place the garlic bulb, cut side up, on a rectangle of foil large enough to completely encase it. Drizzle a spoonful of olive oil and a pinch of salt over the head of garlic. Wrap in aluminum foil.

When the turkey breast has been cooking for 40 minutes, place the foil-wrapped head of garlic on the sheet pan alongside the turkey.

     5. Remove the turkey and garlic :

Remove the turkey breast and roasted garlic from the oven and place on a chopping board to cool.

     6. Slice the turkey :

When the turkey breast is cool enough to handle, cut it into thin slices with a carving knife. (Any leftover turkey breast can be refrigerated in a closed container for 5-7 days.)

     7. Make the aioli :

Once the garlic has cooled, squeeze the garlic cloves into a small bowl with your fingertips. They should be easy to remove. With a fork, mash them, then toss in the mayo, lemon juice, and salt. Refrigerate for up to one week.

     8. Assemble the club sandwiches :

Toast three slices of white sandwich bread when you're ready to prepare a club sandwich. Spread some garlic aioli on one side of each slice of bread (approximately 2 tablespoons total).

One bread slice should be topped with lettuce, 4-6oz sliced turkey, and 2 slices of cheese. Then top with another slice of bread (the middle slice). 2 strips bacon, 1/2 avocado, and 2 slices tomato on top. The last piece of bread should be consumed.

     9. Serve :

Slice the sandwich in half or quarters. Using a long toothpick, secure each sandwich section.