This towering stack of roasted turkey, crispy bacon, creamy avocado, and homemade garlic aioli is the kind of sandwich that makes you slow down and savor every bite. I started making this Ultimate Club Sandwich when I wanted something more substantial than a regular deli sandwich, and the roasted garlic aioli turned it into something truly special. The turkey is juicy and flavorful, the bacon is perfectly crispy, and everything comes together between toasted bread with fresh vegetables and sharp cheddar.
If you love hearty, satisfying meals, this pairs beautifully with my Deviled Potatoes for a complete lunch spread, or serve it alongside Turkey Pinwheels for a party. For more protein-packed options, try my Chicken Piccata or Salmon Sushi Bake.
Why You will Love This Ultimate Club Sandwich
This ultimate club sandwich recipe is a total game-changer for so many reasons. First, the flavor is unbeatable. Roasting your own turkey breast instead of using deli meat makes a huge difference. The meat is juicy, tender, and has so much more flavor than anything you'd buy pre-sliced.
Second, the roasted garlic aioli is incredible. It's creamy, garlicky, and adds a depth that regular mayo just can't match. Once you make this, you'll want to put it on everything.
Third, it's surprisingly easy to make ahead. You can roast the turkey and bacon, make the aioli, and store everything in the fridge for up to a week. When you're ready to eat, just toast the bread, slice the vegetables, and assemble. It takes about 10 minutes to put together once everything is prepped.
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Ultimate Club Sandwich Ingredients
Everything here is straightforward, but the quality of the ingredients makes a big difference.
See Recipe Card Below This Post For Ingredient Quantities
For the Sandwich Fillings
- Bone-in, skin-on turkey breast: Roasting a whole turkey breast gives you the juiciest, most flavorful meat. The skin protects the meat and keeps it moist, and the bone adds extra flavor.
- Olive oil: Drizzled over the turkey before roasting to help the skin crisp up and add richness.
- Kosher salt: Seasons the turkey generously. Don't skimp on this, it brings out all the natural flavors.
- Freshly ground black pepper: Adds warmth and a little spice to the turkey.
- Bacon: Oven-baked until crispy. This method is hands-off and gives you perfectly even, crispy bacon every time.
- White sandwich bread: Soft, classic bread that toasts beautifully. Use whatever brand you like, just make sure it's fresh.
- Sharp cheddar cheese: Adds a tangy, savory bite that balances the richness of the turkey and bacon.
- Avocados: Creamy, rich, and add a smooth texture that contrasts with the crispy bacon.
- Tomatoes: Fresh, ripe tomatoes add juiciness and a little acidity that brightens everything up.
- Romaine lettuce: Crisp and sturdy enough to hold up in a multi-layered sandwich without getting soggy.
For the Garlic Aioli
- Head of garlic: Roasted until soft and sweet, it becomes the base of the aioli and adds incredible depth.
- Mayonnaise: The creamy base of the aioli. Use a good-quality mayo for the best flavor.
- Lemon juice: Adds brightness and a little acidity that balances the richness of the mayo and roasted garlic.
- Salt: Just a pinch to season the aioli and bring out all the flavors.
How to Make Ultimate Club Sandwich
Here's how to put this together, step by step.
- Prepare the bacon: Line a baking sheet with foil and place a wire cooling rack on top. Lay the bacon strips on the rack in a single layer without overlapping. This allows the fat to drip away and the bacon to cook evenly on all sides.
- Bake the bacon: Place the baking sheet in a cold oven, then set the oven to 375°F. Bake for 15 to 20 minutes, checking around 18 minutes for your desired level of crispness. Once the bacon is done, transfer it to a paper towel-lined plate to drain. Let the grease cool on the baking sheet before disposing of it.
- Roast the turkey: Reduce the oven temperature to 350°F. Place the turkey breast on a foil-lined baking sheet, skin side up. Drizzle it with olive oil and season generously with kosher salt and freshly ground black pepper. Roast for 60 to 70 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the breast.
- Roast garlic for aioli: While the turkey is roasting, cut the top off the garlic bulb to expose the cloves. Drizzle the cut side with 1 teaspoon of olive oil and a pinch of salt, then wrap the whole bulb tightly in foil. Add the wrapped garlic to the baking sheet when the turkey has about 40 minutes of cooking time remaining.
- Slice turkey and prepare aioli: Remove the turkey and garlic from the oven and let them cool for at least 10 minutes. Slice the turkey thinly against the grain. Store any leftover turkey in an airtight container in the fridge for up to 5 to 7 days. Squeeze the roasted garlic cloves out of their skins into a small bowl, mash them with a fork, and mix with the mayonnaise, lemon juice, and a pinch of salt until smooth. Refrigerate the aioli for up to 1 week.
- Assemble sandwiches: Toast three slices of bread per sandwich until golden. Spread about 2 tablespoons of roasted garlic aioli across each slice. On the first slice, layer romaine lettuce, 4 to 6 ounces of sliced turkey, and 2 slices of sharp cheddar cheese. Add the middle slice of bread on top. On that slice, layer 2 strips of crispy bacon, half an avocado (sliced), and 2 tomato slices. Top with the final slice of bread, aioli side down.
- Serve: Cut the sandwiches in halves or quarters and secure each piece with a toothpick. Serve fresh for the best texture and flavor.
Substitutions and Variations
This best club sandwich recipe is flexible, so you can customize it to your taste.
Turkey: If you don't want to roast a whole turkey breast, you can use rotisserie chicken or high-quality deli turkey. The flavor won't be quite the same, but it'll still be delicious.
Bacon: Turkey bacon or veggie bacon work if you want a lighter or plant-based option.
Cheese: Swap the sharp cheddar for Swiss, provolone, Monterey Jack, or pepper jack. Any good melting cheese works.
Bread: Use whole wheat, sourdough, or even ciabatta instead of white sandwich bread. Just make sure it toasts well.
Aioli: If you don't have time to roast garlic, use regular mayo mixed with a little garlic powder or Dijon mustard.
Add-ins: Some people like to add a fried egg, sliced cucumber, or sprouts. You can also add a thin layer of cranberry sauce for a holiday twist.
Chicken club sandwich: Swap the roasted turkey for grilled or roasted chicken breast for a classic chicken club sandwich variation.
Equipment
You don't need anything fancy to make this ultimate club sandwich.
- Baking sheet: For roasting the turkey and baking the bacon.
- Wire cooling rack: Helps the bacon cook evenly and get crispy on all sides.
- Foil: For lining the baking sheet and wrapping the garlic.
- Oven: For roasting everything.
- Small bowl: For mixing the aioli.
- Knife and cutting board: For slicing the turkey, vegetables, and sandwiches.
- Slotted spoon or tongs: For handling the bacon.
- Meat thermometer: To make sure the turkey reaches 165°F and is cooked through.
Storage and Reheating Tips
This sandwich is best fresh, but you can prep most of the components ahead.
Turkey: Store sliced roasted turkey in an airtight container in the fridge for up to 5 to 7 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight before using.
Bacon: Store cooked bacon in an airtight container in the fridge for up to 1 week. Reheat in the microwave or in a skillet if you want it warm.
Aioli: Store in an airtight container in the fridge for up to 1 week. Stir before using.
Assembled sandwiches: These are best eaten fresh. If you need to make them ahead, assemble them without the tomatoes and avocado, wrap tightly in plastic wrap, and store in the fridge for up to 4 hours. Add the tomatoes and avocado right before serving.
Reheating: If you want a warm sandwich, you can toast the assembled sandwich in a panini press or skillet for a few minutes. Just be aware that the avocado and tomatoes may get a little soft.
What to Serve with Ultimate Club Sandwich
This traditional club sandwich is hearty enough to stand alone, but it pairs beautifully with a few sides.
Serve it with classic potato chips, sweet potato fries, or a simple green salad with a light vinaigrette. Pickles, coleslaw, or a side of fruit also work really well.
For a bigger meal, pair it with Deviled Potatoes, Asian Noodle Salad, or Turkish Eggs for a fun brunch or lunch spread. If you're feeding a crowd, set out a sandwich bar with all the components and let people assemble their own.
It's also great with a cold drink, whether that's iced tea, lemonade, or even a craft beer if you're feeling fancy.
Expert Tips
Here are a few tricks to make sure your ultimate club sandwich turns out perfectly every time.
Don't overcook the turkey: Use a meat thermometer and pull the turkey out as soon as it hits 165°F. Overcooking will dry it out.
Let the turkey rest: After roasting, let it rest for at least 10 minutes before slicing. This helps the juices redistribute and keeps the meat moist.
Slice the turkey thinly: Thin slices are easier to bite through and layer better in the sandwich.
Roast the garlic until soft: The garlic should be soft, golden, and almost paste-like when you squeeze it out. If it's still firm, it needs more time.
Toast the bread properly: You want it golden and crispy, not burnt. This adds texture and helps the bread hold up under all the fillings.
Layer strategically: Start with lettuce on the bottom slice to keep the bread from getting soggy. Place wet ingredients like tomatoes in the middle or top layer.
Use toothpicks: They keep the sandwich from falling apart when you cut it, and they make it easier to pick up and eat.
FAQ
A traditional Ultimate Club Sandwich includes three slices of toasted bread layered with turkey or chicken, bacon, lettuce, tomato, and mayonnaise. The ultimate club sandwich takes it further by adding roasted turkey breast, sharp cheddar cheese, fresh avocado, and homemade roasted garlic aioli. The key is balancing protein, vegetables, cheese, and a creamy spread in every bite.
The secret ingredient is the roasted garlic aioli. Roasting the garlic until it's soft and sweet, then mixing it with mayo and lemon juice, creates a spread that's rich, creamy, and full of depth. It elevates the entire sandwich and adds a layer of flavor that regular mayo just can't match. Fresh, quality ingredients like roasted turkey and crispy bacon also make a huge difference.
An ultimate breakfast sandwich typically includes eggs, bacon or sausage, cheese, and a sauce like mayo or hollandaise, all stacked on a toasted English muffin, bagel, or croissant. Some versions add avocado, hash browns, or tomatoes. The key is balancing protein, richness, and texture for a satisfying morning meal.
The secret is using freshly roasted turkey instead of deli meat, oven-baked bacon for perfect crispness, and homemade garlic aioli for richness and depth. Layering fresh, high-quality vegetables like ripe tomatoes and crisp romaine lettuce, and toasting the bread until golden, all contribute to an excellent club sandwich that's far superior to anything you'd get at a deli.
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Ultimate Club Sandwich
Ingredients
Method
- Preheat the oven to 375°F. Line a baking sheet with foil and top with a wire rack. Lay the bacon strips across the rack without overlapping.
- Place the bacon in the cold oven and bake for 15–20 minutes, checking around 18 minutes. Remove and transfer to a paper towel-lined plate to drain.
- Reduce oven temperature to 350°F. Place the turkey breast skin-side up on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 60–70 minutes, or until internal temperature reaches 165°F.
- Prepare the garlic for aioli: slice the top off the garlic bulb, drizzle with 1 teaspoon olive oil and sprinkle with salt, then wrap in foil. Add to the oven alongside the turkey when 40 minutes remain.
- Once cooked, remove turkey and garlic from the oven. Let turkey rest, then slice thinly with a carving knife. Store leftovers in the fridge 5–7 days.
- Squeeze roasted garlic cloves into a small bowl and mash with a fork. Stir in mayonnaise, lemon juice, and a pinch of salt to make aioli.
- Toast three slices of bread per sandwich. Spread about 2 tablespoons garlic aioli across the slices. Layer one slice with romaine, 4–6 oz sliced turkey, and 2 slices cheddar. Top with the second slice, then 2 strips bacon, avocado slices, and tomato. Finish with the third slice of bread.
- Cut sandwiches in halves or quarters and secure each section with a toothpick. Serve immediately or store components in the fridge until ready to assemble.
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