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Turkey Club Sandwich

by in May 2007
Turkey Club Sandwich
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Total Time: 15

Yield: 6 sandwiches

This is a great riff on the classic turkey club sandwich. Seasoned baked tomatoes add intense bursts of flavor, the Bibb lettuce is light and delicate, and the pickled onions add a bright note.

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Photo/Art by Howard L. Puckett


  • Mayonnaise, for spreading
  • 18 slices thin white bread (we like Pepperidge Farm), lightly toasted
  • 1 pound thinly sliced turkey
  • Fancy Oven Tomatoes
  • 12 Bibb lettuce leaves
  • Pickled Red Onions
  • 18 slices cooked bacon


Spread a thin layer of mayonnaise on 1 slice of bread. Layer with 2 to 3 pieces of turkey, 2 or 3 Fancy Oven Tomatoes, and 1 lettuce leaf. Spread a thin layer of mayonnaise on both sides of a second piece of bread and place on top of first piece. Place a few Pickled Red Onions on top, then add 1 lettuce leaf and 2 pieces of bacon. Spread a thin layer of mayonnaise on a third piece of bread and place on top, mayonnaise side down. Place toothpicks through sandwich to secure pieces, and slice in half. Repeat with remaining ingredients.

Fancy Oven Tomatoes


  • 6 plum tomatoes, cut in half lengthwise
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 2 teaspoons kosher or sea salt


Heat oven to 250°.
In a medium bowl, toss ingredients together. Spread into one layer on a rimmed sheet pan or in a casserole dish; bake about 2 hours or until tomatoes are soft and their skin is wrinkled.
Yield: 12 pieces

Pickled Red Onions


  • 2 to 3 red onions, thinly sliced
  • 1/2 cup cider vinegar or white vinegar
  • 1/2 cup rice-wine vinegar
  • 4 garlic cloves, peeled and smashed
  • 3 tablespoons sugar or honey
  • 1 teaspoon black peppercorns
  • 2 teaspoons kosher or sea salt


In a medium saucepan, combine onions with just enough water to cover and bring to a boil. Remove from heat and drain well. In a separate medium saucepan, combine remaining ingredients and bring to a boil; add onions, reduce heat, and simmer 8 to 10 minutes. Transfer mixture to a container, cover, and refrigerate at least 1 day before serving. The onions will keep in the refrigerator up to 1 month.
Yield: about 3 cups
Updated Tuesday, April 3rd, 2007

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