Tall Turkey, Bacon, Egg, and Veggie Club Sandwich (10 Minutes)

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The tall turkey club sandwich is a hearty and satisfying meal that layers rich flavors and textures into a towering creation. Featuring slices of tender turkey, hard-boiled egg, crispy bacon, fresh cucumber, sharp red onion, creamy cheese, crisp lettuce, and ripe tomato, this sandwich is a classic with a twist.

It’s perfect for those who love a bit more in every bite, combining the traditional ingredients of a club sandwich with the added richness of egg and the freshness of cucumber. Ideal for a filling lunch or a casual dinner, this sandwich is sure to impress with its taste and size.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 sandwich 1x

Ingredients

Scale
  • 3 slices of your favorite bread, toasted
  • 4 slices of turkey breast
  • 1 hard-boiled egg, sliced
  • 4 slices of bacon, cooked until crispy
  • 1/4 cucumber, thinly sliced
  • A few slices of red onion
  • 2 slices of cheese (such as cheddar or Swiss)
  • Lettuce leaves
  • 2 slices of tomato
  • Mayonnaise, mustard, or any preferred spread

Instructions

  1. Start with the First Layer (2 minutes): Spread mayonnaise (or your chosen spread) on one slice of toasted bread. On top of this slice, layer hard-boiled eggs, bacon, red onion, cheese, lettuce, tomato, and turkey.
  2. Add the Second Slice of Bread (1 minute): Spread more mayonnaise (or your chosen spread) on both sides of the second slice of toasted bread. Place it on top of the toppings
  3. Pile on More Toppings (2 minutes): On the second slice of bread, do another round of toppings adding more or less of anything you’d like.
  4. Top it Off (1 minute): Spread mayonnaise (or your chosen spread) on one side of the third slice of toasted bread and place it mayonnaise-side down on top of the sandwich.
  5. Secure and Serve (1 minute): Carefully insert toothpicks in each corner of the sandwich to hold it together. Slice the sandwich diagonally into halves or quarters, depending on preference.

Notes

To ensure every bite of your sandwich is perfect, consider lightly toasting the bread to add crunch without making it too hard.

Layering the ingredients in the order suggested ensures a balanced distribution of flavors and textures. The combination of creamy, crispy, and fresh components makes this sandwich a delight to eat. Customize the spread according to your taste for an extra flavor boost.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 700
  • Sugar: 5g
  • Sodium: 1200mg
  • Fat: 35g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 40g
  • Cholesterol: 250mg

Pair this with...

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Fried Pickles

Start by grabbing a jar of your favorite pickles and slice them into coin shapes. Get 'em on some paper towels to blot out the excess moisture – the drier, the crispier they'll get. In one bowl, whisk up some eggs, and in another, mix together flour or breadcrumbs with seasonings like paprika, garlic powder, and a pinch of cayenne if you're feeling spicy. Dip each pickle coin into the egg, then into the dry mix, making sure it's well coated. Heat some oil in a skillet until it's shimmering but not smoking. Carefully slide those coated pickles in and fry until they're golden and crispy. It's usually quick, so keep an eye out! Scoop them out, let them rest on a paper towel to get rid of any excess oil, and serve with a dipping sauce.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

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