Ultimate Turkey Club Sandwich with Garlic Aioli



What makes this Club Sandwich the ULTIMATE? Oven roasted turkey, crispy bacon, fresh veggies, and a homemade garlic aioli! This layered turkey club sandwich takes a little time to build, but it’s worth every step.

Side view of turkey club with garlic mayo on a plate. The bread is toasted and the mayo, avocado, bacon, tomato, lettuce and turkey are visible in the sandwich. A second half of the sandwich is behind the first.

The club sandwich is a truly special thing. While it’s generally made with deli turkey, I like to roast a whole turkey breast and slice it thin for this ultimate version. Since the oven is on, it’s worth it to make some crispy bacon and a homemade roasted garlic aioli as well!

Stacked high with vegetables and avocado, this layered sandwich is one of my favorites. I think you’ll enjoy it also!


A club sandwich can have lots of different parts and layers to it. In my opinion, the only thing that makes a club sandwich a club sandwich is two distinct layers, each with some protein element.

For this Ultimate Turkey Club, I do one section with turkey, cheese, and lettuce, and then a second section with bacon, avocado, and tomato. It’s pretty great!


The classic version of a club sandwich usually uses deli turkey for ease, but I like roasting my own if I have the time. It’s super tender and more flavorful in my opinion.

Also, rather than jarred mayo, I like to roast garlic to make a tasty aioli. It’s a small upgrade to the sandwich but really makes a difference!

Overhead view of a turkey club sandwich on its side. A lettuce salad with cucumber and tomato is on the plate behind the sandwich.


A turkey breast is much easier to roast than a whole turkey. You don’t have to worry about part of the turkey over-cooking.

I recommend getting half of a turkey breast, which is usually two to three pounds, with the bone in and skin on. Drizzle it with olive oil, salt, and pepper, and roast it at 350˚F until the turkey breast is 165˚F in the thickest part of the breast. This will usually take 60-70 minutes, but the only way to know for sure is to use a meat thermometer to test the temperature.

Once it reaches temperature, let it cool for at least 10 minutes, and then slice it thinly for sandwiches.


In my opinion, crispy bacon is essential on a club sandwich. The easiest way to make crispy, uniform bacon is by baking it in the oven! Check out my full tutorial on how to do just that!


There are a million different kinds of bread one could use for a sandwich like this, but I keep it simple for my club sandwiches: white sandwich bread. Toast it, and it’s perfect for a club sandwich.

Side view of turkey club with garlic mayo on a plate. The bread is toasted and the mayo, avocado, bacon, tomato, lettuce and turkey are visible in the sandwich.


This sandwich is pretty versatile, actually. I think turkey and bacon are pretty essential, as well as some sort of spread (like mayo). Other than that, go crazy! Here are a few ideas to change it up:

  • Sprouts
  • Thinly sliced red onion
  • Switch out cheddar for Swiss cheese
  • Make it spicy with a drizzle of sriracha


Absolutely! In fact, every piece of this sandwich can be made in advance. Roast the turkey, make the aioli, and bake the bacon all well in advance. Then, when you are in a sandwich mood, just toss it all together! All the individual pieces will keep well in the fridge for five to seven days.


Pickles and potato chips are a classic club sandwich serving side. I like to serve mine with a big salad though, either green salad or potato salad would be nice. It’s such a hearty sandwich that I like a lighter side dish for serving.


  • Turkey Grilled Cheese Sandwich with Pickled Onions
  • Toasted Turkey Cranberry Arugula Sandwich
  • Hot Turkey Sandwich
  • Cuban Sandwich (Cubano)
  • Grilled Cheese BLT

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Ultimate Turkey Club Sandwich with Garlic Aioli Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 20 minutes
  • Yield: Makes 6 large club sandwiches

This recipe makes six sandwiches to serve a large family for dinner or to use for lunches throughout the week. You can roast the turkey and cook the bacon, then keep them in the fridge to assemble the sandwiches all week long.

I like to bake my bacon so the pieces are really uniform and crispy. Check out my full tutorial on baking bacon in the oven!


  • 1 (2-3 pound) turkey breast, bone-in and skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 12 strips bacon
  • 1 loaf (18 slices) white sandwich bread
  • 6 slices sharp cheddar cheese
  • 3 avocados, sliced
  • 2 tomatoes
  • 1 head romaine lettuce

For the garlic aioli:

  • 1 bulb garlic, roasted
  • 1 cup mayonnaise
  • Juice from 1/2 lemon
  • Pinch of salt


1 Prepare the bacon: Line a baking sheet with foil, then top with a wire baking rack (cookie cooling rack). Lay the bacon strips on the wire rack perpendicular to the wires, making sure the bacon pieces don’t overlap.

2 Bake the bacon: Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15-20 minutes. Check the bacon around the 18-minute mark. Some bacon cooks faster than others. Remove from the oven; transfer to a paper towel-lined plate. (See How to Make Bacon in the Oven.)

Let the bacon grease cool. Then remove the foil and place new foil over the baking sheet. You will roast the turkey breast on the same sheet.

3 Roast the turkey breast: Reduce the oven temperature to 350˚F. Place the turkey breast on the foil-lined baking sheet, skin side up. Drizzle the turkey breast liberally with olive oil and season it well with salt and pepper. Roast the turkey breast for 60-70 minutes or until it registers 165˚F in the thickest part of the breast.

Turkey breast coated with salt and pepper on a foil lined baking tray. A head of garlic is wrapped in foil next to the turkey. Juicy turkey on a baking sheet with foil underneath to make a homemade turkey club.

4 Roast the garlic for aioli: While the turkey breast roasts, cut the top off a garlic bulb, exposing the garlic cloves. Set the garlic bulb cut side up on a square of foil large enough to enclose it. Drizzle the head of garlic with a teaspoon of olive oil and a sprinkle of salt. Wrap in the foil.

When the turkey breast has 40 minutes remaining, add the foil-wrapped head of garlic to the sheet pan with the turkey. (See our Roasted Garlic Recipe.)

5 Remove the turkey and garlic: Remove turkey breast and roasted garlic from the oven, transfer to a cutting board and let cool.

6 Slice the turkey: When comfortable to handle, slice the turkey breast into thin slices with a carving knife. (You can store any leftover turkey breast in a covered container in the fridge for 5-7 days.)

Roast turkey sliced on a cutting board and a knife for a turkey club sandwich.

7 Make the aioli: Once the garlic is cool, press out the garlic cloves with your fingers into a small bowl. They should slide out easily. Mash them with a fork, then stir in the mayo, lemon juice, and salt. Store in the fridge for up to a week.

Creamy mayo with roast garlic cloves being mixed with a fork in a small bowl.

8 Assemble the club sandwiches: When you’re ready to make a club sandwich, toast three slices of white sandwich bread. Smear one side of each slice of bread with some of the garlic aioli (you’ll use about 2 tablespoons total).

Top one bread slice with lettuce, 4-6oz sliced turkey, and 2 slices of cheese. Then add another slice of bread (center slice). Top with 2 strips of bacon, 1/2 an avocado, and 2 slices of tomato. Top with the last slice of bread.

Turkey club with garlic mayo with roast turkey and lettuce on top of a toasted piece of bread. Homemade turkey club with two pieced of bread and tomato, bacon and avocado stacked on top of the toasted bread.

9 Serve: Cut the sandwich into halves or quarters. Secure each sandwich section with a large toothpick.

Leftovers!I recommend assembling the sandwiches right before serving, but you can make the pieces well in advance. The turkey, bacon, and aioli will all keep well in the fridge for 5-7 days.

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Nick Evans

Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. His website is Macheesmo and his first book is Love Your Leftovers.

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