Classic Turkey & Bacon Club Sandwich
Sliced cooked turkey breast
Juicy ripe tomato
Bread of choice
100g cranberry sauce
1 tsp. chopped shallot
2 tbsp. mayonnaise
1 tsp. Dijon
Small sprig of fresh rosemary or thyme
Olive oil for thinning
Salt and pepper to taste
In advance make the cranberry aioli by putting all ingredients except olive oil into a bowl, or cup. Blend in a food processor. Slowly add a bit of olive oil if needed to thin. Salt and pepper to taste.
For the sandwich:
Heat the grill, and cook the thick-cut bacon until crispy. Remove and drain.
Next brush some of the bacon grease on to the bread and put under a hot grill. Once bread is toasted, set aside.
Time to make a double-decker club:
On a cutting board, arrange the 3 bread slices in a row. Spread mayonnaise over 1 side of each bread slice. Next, top with a generous portion of turkey.
Place two slices of bacon on top of turkey, add a lettuce stack and two thinly sliced tomatoes. Drizzle, or slather depending on your preference, with cranberry aioli. Repeat stack with a second slice of bread, and top with last slice of bread, mayonnaise side down, of course.
Pin with a cocktail stick and slice of Gherkin
Cut into halves or quarters.