1 (2-3 pound) turkey breast, bone-in and skin-on
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
12 strips bacon
1 loaf (18 slices) white sandwich bread
6 slices sharp cheddar cheese
3 avocados, sliced
2 tomatoes
1 head romaine lettuce
1 bulb garlic, roasted
1 cup mayonnaise
Juice from 1/2 lemon
Pinch of salt


1.Prepare the bacon: Line a baking sheet with foil, then top with a wire baking rack (cookie cooling rack). Lay the bacon strips on the wire rack perpendicular to the wires, making sure the bacon pieces don’t overlap.
2.Bake the bacon: Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15-20 minutes. Check the bacon around the 18-minute mark. Some bacon cooks faster than others. Remove from the oven; transfer to a paper towel-lined plate. (See How to Make Bacon in the Oven.) Let the bacon grease cool. Then remove the foil and place new foil over the baking sheet. You will roast the turkey breast on the same sheet.
3.Roast the turkey breast: Reduce the oven temperature to 350 ̊F. Place the turkey breast on the foil-lined baking sheet, skin side up. Drizzle the turkey breast liberally with olive oil and season it well with salt and pepper. Roast the turkey breast for 60-70 minutes or until it registers 165 ̊F in the thickest part of the breast.
4.Roast the garlic for aioli: While the turkey breast roasts, cut the top off a garlic bulb, exposing the garlic cloves. Set the garlic bulb cut side up on a square of foil large enough to enclose it. Drizzle the head of garlic with a teaspoon of olive oil and a sprinkle of salt. Wrap in the foil. When the turkey breast has 40 minutes remaining, add the foil-wrapped head of garlic to the sheet pan with the turkey. (See our Roasted Garlic Recipe.)
5.Remove the turkey and garlic: Remove turkey breast and roasted garlic from the oven, transfer to a cutting board and let cool.
6.Slice the turkey: When comfortable to handle, slice the turkey breast into thin slices with a carving knife. (You can store any leftover turkey breast in a covered container in the fridge for 5-7 days.)
7.Make the aioli: Once the garlic is cool, press out the garlic cloves with your fingers into a small bowl. They should slide out easily. Mash them with a fork, then stir in the mayo, lemon juice, and salt. Store in the fridge for up to a week.
8.Assemble the club sandwiches: When you’re ready to make a club sandwich, toast three slices of white sandwich bread. Smear one side of each slice of bread with some of the garlic aioli (you’ll use about 2 tablespoons total). Top one bread slice with lettuce, 4-6oz sliced turkey, and 2 slices of cheese. Then add another slice of bread (center slice). Top with 2 strips of bacon, 1/2 an avocado, and 2 slices of tomato. Top with the last slice of bread.
9.Serve: Cut the sandwich into halves or quarters. Secure each sandwich section with a large toothpick. Leftovers! I recommend assembling the sandwiches right before serving, but you can make the pieces well in advance. The turkey, bacon, and aioli will all keep well in the fridge for 5-7 days.

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