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a closed whole-wheat sub roll cut across the middle, with thin pale poached turkey slices, crisp bacon, red tomato slices, shredded iceberg and a smooth pale-green avocado-mayonnaise spread, without cheese or garnish
Andrew Fowler

Turkey Club Sub

Poach the turkey gently, then chill and slice it thinly so the meat reaches both ends of the roll. Avocado mayonnaise gives the club a richer base without adding a slice of cheese. The bacon and tomato still need separate layers, and the dry iceberg should be tucked inside rather than hanging out in loose shreds. Cool the toasted roll before assembly; this filling belongs in a cold sandwich, not against bread that’s still steaming.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless turkey breast cutlets about 1/2 inch thick
  • 3 cups low-sodium chicken broth
  • 1 cup water
  • 1 bay leaf
  • 8 slices bacon
  • 1 ripe avocado
  • 3 tbsp mayonnaise
  • 2 tsp lemon juice
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 medium tomatoes thinly sliced and blotted dry
  • 2 cups shredded iceberg lettuce washed and dried
  • 4 soft whole-wheat sub rolls 8 inches long

Method
 

  1. Bring broth, water and bay leaf to a gentle simmer in a wide skillet. Add turkey, cover partly and poach over low heat for 8 to 12 minutes, turning once, until the centers reach 165°F.
  2. Transfer turkey to a shallow container with 2 tablespoons of the poaching liquid. Cool for 5 minutes and refrigerate promptly for 30 minutes, then slice thinly across the grain.
  3. Meanwhile, heat oven to 400°F and bake bacon on a rimmed sheet pan for 15 to 20 minutes until crisp. Drain and cool on paper towels.
  4. Mash avocado with mayonnaise, lemon juice, salt and pepper until mostly smooth. Split the rolls, toast their cut faces briefly under the broiler and cool on a rack.
  5. Spread avocado mayonnaise over the cut faces. Layer dry iceberg, thin turkey slices, blotted tomato and two bacon slices into each roll, breaking bacon only as needed to fit the length.
  6. Close the subs and cut across the middle. Serve cold, one per person, or refrigerate covered until eating later the same day.