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one large buttery croissant turkey club cut into two halves, each half visibly built with exactly three horizontal croissant bread layers—bottom, a substantial separate middle bread slice and domed top—with thin roast turkey and green lettuce below the middle slice and turkey, crisp bacon, lettuce and thin red tomato slices above it on an ordinary plate, with no cheese, avocado, sandwich picks or garnish
Andre Lewis

Turkey Club Sandwich

A large croissant can carry the club's three layers without another stack of white toast, provided you split it carefully and keep the filling level. Use chilled leftover roast turkey, crisp bacon and well-dried lettuce, with thin tomato slices that won't push the buttery middle layer out when you cut the sandwich.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 large bakery croissants about 4 oz each
  • 4 slices bacon
  • 8 oz chilled leftover roast turkey skin removed and thinly sliced
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 4 small green-leaf lettuce leaves washed and dried
  • 1 medium tomato cut into thin slices
  • 1/8 tsp fine salt
  • 1/8 tsp black pepper

Method
 

  1. Cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain and cool for 2 minutes.
  2. Slice each large croissant horizontally into 3 layers with a serrated knife, keeping the middle layer intact. Mix mayonnaise with Dijon and spread over the filling-facing surfaces.
  3. Layer half the turkey and a lettuce leaf on each bottom layer, then add the middle croissant layers.
  4. Add remaining turkey, bacon and lettuce. Blot tomato slices, season with salt and pepper, lay them over the bacon and close with the croissant tops.
  5. Press gently to settle the layers, cut each sandwich across the middle with a serrated knife and serve immediately.