This ultimate club sandwich stacks juicy roasted turkey, crispy bacon, creamy avocado, and sharp cheddar between toasted bread with roasted garlic aioli. I first made this version after a deli lunch left me craving something heartier, and now it's my go-to when I want something filling that feels a little special. It's surprisingly easy to make at home, and the roasted garlic aioli takes it way beyond your average sandwich.
If you're looking for more hearty comfort food, try my Broccoli Cheese Pasta or Mushroom and Spinach Lasagna, and finish with a sweet Biscoff Mousse Recipe.
Why You'll Love This Ultimate Club Sandwich
Fresh, homemade flavor. Roasting your own turkey and making aioli from scratch sounds fancy, but it's actually simple and way more flavorful than anything pre-packaged.
Great for meal prep. You can roast the turkey, bake the bacon, and make the aioli a few days ahead, then assemble sandwiches quickly throughout the week.
Feeds a crowd. This recipe makes six full sandwiches, perfect for a family dinner or a weekend lunch with friends.
Customizable layers. You can swap the cheddar for Swiss, add pickles, or skip the tomato if you're not a fan.
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Ultimate Club Sandwich Ingredients
Here's what you need to build these stacked Ultimate Club Sandwich from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Sandwich Fillings
- Turkey breast: Roasting a whole turkey breast keeps the meat juicy and flavorful. The bone helps it cook evenly, and the skin protects it from drying out.
- Olive oil: Drizzled over the turkey before roasting to help the skin crisp up and the seasoning stick.
- Kosher salt: Seasons the turkey and brings out its natural flavor.
- Freshly ground black pepper: Adds a little heat and depth to the roasted turkey.
- Bacon: Baked in the oven for even crispness. This method is way easier than standing over a skillet and flipping strips.
- White sandwich bread: Soft and sturdy enough to hold all the layers. Toast it lightly so it doesn't get soggy.
- Sharp cheddar cheese: Adds a tangy, creamy layer that balances the richness of the bacon and aioli.
- Avocados: Creamy and mild, avocado adds a smooth texture that contrasts with the crispy bacon.
- Tomatoes: Fresh and juicy, tomatoes add a bright, slightly acidic note.
- Romaine lettuce: Crisp and sturdy, romaine holds up well in a stacked sandwich and adds a fresh crunch.
For the Garlic Aioli
- Garlic: Roasted until soft and sweet, then mashed into the aioli for a mellow, caramelized flavor.
- Mayonnaise: The creamy base of the aioli. Use your favorite brand.
- Lemon juice: Brightens the aioli and cuts through the richness.
- Salt: Balances the flavors and brings everything together.
how to make Ultimate Club Sandwich
Follow these steps to roast, stack, and serve your ultimate club sandwiches.
Prepare and bake the bacon: Line a baking sheet with foil and place a wire rack on top. Lay bacon strips perpendicular to the rack without overlapping. Place in a cold oven, then set the temperature to 375°F and bake for 15-20 minutes, checking around 18 minutes. The bacon should be crispy and golden. Remove and transfer to a paper towel-lined plate, letting the grease cool on the sheet.
Roast the turkey breast: Reduce the oven temperature to 350°F. Place the turkey breast on a foil-lined baking sheet, skin side up. Drizzle with olive oil and season with salt and pepper, rubbing it all over the skin. Roast for 60-70 minutes, or until the internal temperature reaches 165°F. The skin will turn golden and the meat will smell amazing.
Roast garlic for aioli: While the turkey roasts, cut the top off the garlic bulb to expose the cloves. Drizzle with 1 teaspoon olive oil and a pinch of salt, then wrap tightly in foil. Add the wrapped garlic to the oven with the turkey when 40 minutes remain. The garlic will soften and caramelize.
Remove and slice turkey: Transfer the turkey and roasted garlic to a cutting board and let them cool for about 10 minutes. Slice the turkey into thin slices. Store any leftovers in an airtight container in the fridge for 5-7 days.
Make the garlic aioli: Squeeze the roasted garlic cloves out of their skins into a small bowl and mash them with a fork until smooth. Stir in the mayonnaise, lemon juice, and a pinch of salt. Mix until creamy and well combined. Store in the fridge for up to a week.
Assemble the club sandwiches: Toast three slices of white bread per sandwich until lightly golden. Spread about 2 tablespoon garlic aioli across all three slices. On the first slice, layer lettuce, 4-6 oz of sliced turkey, and 2 slices of cheddar cheese. Add a second slice of bread on top (this is your center layer). Top with 2 bacon strips, ½ sliced avocado, and 2 tomato slices. Finish with the last slice of bread, aioli side down.
Serve: Cut each sandwich in halves or quarters and secure with large toothpicks to hold the layers together. Serve immediately, or prep all the fillings in advance and assemble just before serving to keep the bread from getting soggy.
Equipment You'll Need
Baking sheet: For roasting the turkey and baking the bacon.
Wire rack: Helps the bacon cook evenly by allowing air to circulate underneath.
Foil: Lines the baking sheet and wraps the garlic for roasting.
Oven: Does most of the work for you, roasting the turkey, bacon, and garlic all at once.
Knife and cutting board: For slicing the turkey, tomatoes, and avocado.
Small bowl for aioli: Where you'll mash the garlic and mix the aioli.
Fork for mashing roasted garlic: Gets the garlic smooth and creamy.
Toaster or oven for bread: Lightly toasts the bread so it holds up under all the fillings.
Substitutions and Variations
Turkey alternatives: You can use rotisserie chicken or deli turkey if you're short on time. The flavor won't be quite as rich, but it still works.
Bread options: Try sourdough, whole wheat, or ciabatta instead of white bread for a different texture.
Cheese swaps: Swiss, provolone, or pepper jack are all great alternatives to cheddar.
Skip the aioli: If you're not a garlic fan, plain mayo or a honey mustard spread works well too.
Add pickles: Thinly sliced dill pickles add a tangy crunch that cuts through the richness.
Make it spicy: Add a few dashes of hot sauce to the aioli or layer in some sliced jalapeños.
Storage and Make-Ahead Tips
Store components separately. The turkey, bacon, and aioli can all be stored in airtight containers in the fridge for up to 5-7 days. Keep the bread, lettuce, tomatoes, and avocado separate until you're ready to assemble.
Assemble just before serving. Ultimate Club Sandwich are best when freshly made. If you need to prep ahead, assemble the sandwiches up to 2 hours in advance, wrap them tightly in plastic wrap, and refrigerate.
Freeze the turkey. Sliced roasted turkey freezes well for up to 3 months. Thaw in the fridge overnight before using.
Don't freeze assembled sandwiches. The bread, lettuce, and tomatoes won't hold up well in the freezer.
Serving Suggestions
With crispy fries. A side of hot, salty fries is classic for a reason. It makes the whole meal feel like a diner lunch.
With a simple salad. A light green salad with lemon vinaigrette balances the richness of the Ultimate Club Sandwich.
With pickles and chips. Keep it casual with dill pickles and your favorite kettle chips.
For brunch. Serve these Ultimate Club Sandwich alongside fresh fruit and iced coffee for a relaxed weekend brunch.
Top Tip
Start the bacon in a cold oven. This helps the bacon render slowly and cook evenly without burning.
Check the turkey temperature. Use a meat thermometer to make sure the turkey reaches 165°F. This keeps it safe and juicy.
Let the turkey rest. Letting it cool for 10 minutes before slicing helps the juices redistribute, keeping the meat moist.
Toast the bread lightly. You want it just golden enough to hold up to the aioli and fillings without getting soggy.
Use ripe avocados. They should give slightly when you press them but not feel mushy. Ripe avocados spread smoothly and taste creamier.
Secure with toothpicks. Large toothpicks or Ultimate Club Sandwich skewers hold the layers together and make the sandwiches easier to eat.
FAQ
How do you make a Ultimate Club Sandwich extra flavorful?
Roast your own turkey instead of using deli meat, and make a simple garlic aioli from scratch. The homemade components add so much more depth and richness than store-bought versions. A little extra seasoning on the turkey and bacon also goes a long way.
What is the secret to a great Ultimate Club Sandwich?
Layering is everything. Toast the bread lightly to keep it from getting soggy, spread aioli on every slice, and stack your ingredients evenly so every bite has a little bit of everything. Don't skip the toothpicks, they hold it all together.
What are the 7 major types of sandwiches?
The seven major types are open-faced, closed (like this club), tea sandwiches, wraps, subs or hoagies, paninis, and pocket sandwiches like pitas. Each one has its own style and serving purpose.
What is a good sentence for Ultimate Club Sandwich?
"I made a towering Ultimate Club Sandwich piled high with roasted turkey, crispy bacon, and creamy avocado." It's simple, descriptive, and makes you want to take a bite.
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Ultimate Club Sandwich
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with foil. Place a wire rack on top and arrange bacon strips without overlapping.
- Place the bacon in the cold oven and bake 15-20 minutes, checking around 18 minutes until crispy. Transfer to a paper towel-lined plate and let cool.
- Allow bacon grease to cool, replace foil, and prepare the turkey breast on the same sheet. Reduce oven temperature to 350°F (175°C).
- Drizzle turkey with olive oil and season liberally with salt and pepper. Roast for 60-70 minutes or until internal temperature reaches 165°F (74°C).
- While the turkey roasts, cut the top off a garlic bulb, drizzle with 1 teaspoon olive oil, sprinkle with salt, and wrap in foil. When turkey has 40 minutes remaining, add garlic to the oven.
- Remove turkey and garlic from the oven. Let turkey rest before slicing and squeeze roasted garlic cloves into a small bowl.
- Slice turkey breast thinly and mash garlic cloves. Stir in mayonnaise, lemon juice, and a pinch of salt to make aioli.
- Toast three slices of bread per sandwich. Spread about 2 tablespoon garlic aioli evenly over the slices.
- On the first slice, layer lettuce, 4-6 oz sliced turkey, and 2 slices cheddar. Top with second slice of bread, then add 2 bacon strips, ½ avocado, and 2 tomato slices. Finish with the last slice of bread.
- Cut sandwiches in halves or quarters and secure with toothpicks. Serve immediately.
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