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a closed whole-wheat bagel turkey club cut in half, showing thin roast turkey slices, crisp bacon, romaine lettuce, softened roasted plum-tomato halves and a thin pale mustard-mayonnaise layer
Rachel Kim

Turkey Club Bagels

Roast the turkey and tomatoes together, then give them time to chill before building the club. The tomatoes lose enough water in the oven to sit neatly against the lettuce, and thin slices cut across the rested turkey breast are easier to bite than a thick slab of meat. Crisp bacon supplies the familiar club flavor without needing a third bread layer inside an already substantial bagel. Spread the mustard mayonnaise over both cut faces so the first and last bites taste as complete as the middle. This is a good make-ahead filling, but assemble the bagels close to lunch so the lettuce keeps its snap.
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Prep Time 1 hour 35 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless turkey breast roast tied if needed
  • 1 tbsp olive oil divided
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 4 plum tomatoes halved lengthwise
  • 8 slices bacon
  • 4 whole-wheat bagels split
  • 1/3 cup mayonnaise
  • 2 tsp Dijon mustard
  • 4 large romaine leaves washed and thoroughly dried

Method
 

  1. Heat oven to 375°F. Rub turkey with half the oil, 1/4 teaspoon salt and pepper and place in a small roasting dish. Toss tomato halves with remaining oil and salt and put cut side up on a separate sheet pan.
  2. Roast turkey for 45 to 55 minutes until the center reaches 165°F. Roast tomatoes alongside for 40 to 50 minutes until softened and lightly browned, then rest turkey for 15 minutes.
  3. While the oven is still hot, lay bacon on a clean rimmed sheet pan and bake for 15 to 20 minutes until crisp. Drain on paper towels.
  4. Slice turkey thinly across the grain once cool enough to handle. Spread in a shallow container with a little collected roasting juice; refrigerate turkey and tomatoes promptly and chill for at least 1 hour, refrigerating within 2 hours of cooking.
  5. Toast bagel cut faces under the broiler for 1 to 2 minutes and let cool. Stir mayonnaise with Dijon and spread over both cut faces.
  6. Layer the bottoms with dry romaine, thin turkey slices, two roasted tomato halves and two bacon slices each. Close the clubs, cut in half and keep refrigerated until serving.