This recipe has all the delicious ingredients of a classic turkey club, but in sandwich form! Hi there, turkey club sandwich salad!
Why you are going to love this recipe
I am such a sucker for a good club sandwich. When I spot one on a menu you’d think I’d never had a club sandwich before…I immediately ignore everything else as visions of turkey, bacon, lettuce, tomato and mayo start dancing in my head.
And so I did with the turkey club sandwich what I have done with lasagna, french toast and boston cream pie…I took the basic ingredients and put it in a different form…basically allowing me to eat even more turkey club sandwich.
Only in the case, in salad form!
Now while this would be a great way to use up leftover turkey (which you may happen to have hanging around right around now…just guessing!), don’t give up!
Your deli counter will be perfectly happy to sell you a one inch wide chunk of cooked turkey the same way they are happy to sell you the thin-sliced variety.
Everything else is a variation on what you would find in a classic club sandwich: lettuce, tomato, some crusty croutons (to play the part of the bread in the sandwich), a quick mayonnaise-based dressing, and of course some of this.
Because what’s a club sandwich/salad without bacon? I ask you.
Ingredients you need to make this recipe
Ingredient notes and substitutions
Croutons: You can make them yourself (I’ve included the directions below) but it is also 100% okay to use your favorite pre-made kind. You’ll find them in the salad dressing aisle in the supermarket.
Turkey: If you don’t have leftover turkey hanging around, ask your nice supermarket deli person to cut you a nice thick slice (about a half pound) from their nicest roasted turkey and you will be all set.
How to make this recipe
STEP 1: I go back and forth between making my own croutons for this recipe, depending upon what kind of a crouton mood I am in. It is perfectly fine to use the store-made variety, but if you are full of crouton energy, go ahead and make them first.
You cut up a couple of slices of hearty bread into cubes (I always have a loaf of this homemade almost no-keand bread around…if you haven’t made it yet, you MUST! It’s heaven in bread form.)
Toss the cubes around with a little olive oil and salt and bake them at 400 degrees for about 10 minutes. Voila – croutons!
STEP 2: Cook up a few pieces of chopped bacon until they are nice and crispy, and let them drain on paper towels.
STEP 3: Mix up some mayo with some sour cream, lemon juice and chives, and spice it up with some salt and pepper.
STEP 4: Take your prettiest salad bowl (things taste better in pretty bowls) and put some chopped lettuce, tomato, the cooked bacon, some cooked turkey and croutons in it and toss everything around.
STEP 5: Now add in the dressing and toss it around again. And there you have it! Turkey Club Sandwich Salad. Bring on that leftover turkey!
PrintTurkey Club Sandwich Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- 2 large slices hearty bread, cut into 1/2 inch cubes (or 1 cup prepared croutons.
- 1 tablespoon olive oil
- 1 large slice turkey, cut up into bite sized pieces (about 1/2 to 3/4 pound)
- 6 slices bacon,cut into bite sized pieces
- 1 medium head of romaine or iceberg lettuce, torn up
- 1 pint cherry tomatoes, halved
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 2 tablespoons chopped scallions
- Salt and pepper
Instructions
- Make croutons by tossing bread cubes with olive oil. Spread in a single layer on a foil-lined baking sheet and toast in a 400 degree oven for 10 minutes or until golden. OR, skip this step and use store bought croutons. Either is a-ok!
- Cook the bacon until it is nice and crispy and then remove to drain on paper towels.
- Place turkey, bacon, lettuce, tomato and croutons in a large bowl and toss until well combined.
- Mix mayo, sour cream, lemon juice and scallions together to make the dressing. Season to taste with salt and pepper.
- Add the dressing to the bowl and toss again. Serve at once.
Theresa Murphy says
Made this for supper last night, with just a few changes. The grocery store was out of chives so I subbed in little green onions in the dressing. I decided to make this kind of spur of the moment, so used a take and bake loaf of peasant bread for my croutons. Also had to toast (ok, fry!) them in a skillet because my oven was occupied with drying out salt dough ornaments for a birthday party project. I also basically tripled the recipe. It was delicious! My 2 girls took the leftovers in their lunch to school today and were disappointed there wasn’t any left to have after school. Thanks for the super ideas!
Kate says
I love your changes, and that you worked with what you had – sometimes things turn out even better that way! :)
Theresa Murphy says
I have made this so many times since my original comment. Still make a ginormous batch to keep the teens and hubs well-fed with a healthy salad, wink-wink. I’ve taken to adding some cubed Monterey Jack cheese as well, just for a little something extra special. Cuz ya know anything with cheese has gotta be special! ?
Oh gosh, I had forgotten all about this recipe (so many recipes on the site) and now I am putting it on the list for the new kitchen!
Joanne says
I love how turning sandwiches into salads makes them instantly healthier! Thereby letting us eat more of them. Genius plan, I tell you – genius!
Kate says
Ha – you found me out! Happy after-turkey. :)
Ralph says
What a great idea ! Though, I prob will sub aples for the tomatoes ( don’t like tomatoes in winter … ) and yoghurt for the sour creme. Got enough leftover turkey ..
Kate says
I am always substituting here and there – you never know what’s going to make something better! (Although on the tomato front, I have found that cherry tomatoes tend to keep their nice flavor in the winter, unlike the big ones)…enjoy!