New York Turkey Club Stack
New York deli quick-lunch tradition reading thin-sliced roast turkey breast stacked with crisp bacon, lettuce, tomato, and Dijon mayonnaise between three slices of toasted sourdough, plated with kettle chips and a dill pickle for the Manhattan weekday lunch counter classic.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice tomatoes into 5mm rounds and season with salt and pepper. Shred iceberg lettuce. Whisk mayonnaise with Dijon mustard until combined.
Sear
Lay bacon in a dry skillet over medium heat. Cook 6 minutes total, turning every 90 seconds, until crisp and deep mahogany. Transfer to paper towel.
Toast
Wipe skillet, melt butter over medium heat 30 seconds. Toast sourdough slices in batches 60 seconds per side until each face turns deep golden.
Build
Spread Dijon mayo on every cut side of toasted bread. Layer first slice base-up with turkey and lettuce. Add middle slice, layer bacon and tomato. Close with third slice. Repeat for second sandwich.
Plate
Spear each sandwich diagonally with two cocktail picks and slice into four triangles. Set on plates with kettle chips and dill pickle spear alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.