Bacon Turkey Garden Sandwich
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Panera was a great place to hang out in my part of suburban New Jersey in the early 2000s for any friend groups without a driver’s license. We would have our parents drop us off at either Panera or the movie theater. This is the epitome of that time for me – a sandwich filled with nostalgia sitting alongside my bedazzled flip phone. I still love a turkey sandwich, I just prefer to make mine at home these days. I’m sharing the recipe for my turkey bacon club sandwich inspired by the “bacon turkey bravo”. Big fan of these flavors? Then you’ll love this Tuscan turkey sandwich.
Key Ingredients in This Recipe
- Spread – The sandwich spread is similar to a Thousand Island dressing with some tweaks and additional spices for a more savory and complex flavor.
- Bacon – Baking the bacon in the oven cooks it evenly and flat making it perfect for stacking on sandwiches.
- Turkey – Rather than buying pre-packaged deli-sliced turkey, I prefer to order it freshly sliced from the deli counter. I find the texture to be much better. I use pepper crusted turkey though any deli-sliced turkey will do!
- Tomato – Drizzling the tomato slices with olive oil and seasoning it with salt brings out the natural flavor.
- Smoked Gouda – Smoked Gouda cheese is a semi-soft cow’s milk cheese from the Netherlands. It is creamy in texture with a nuttier, smokey flavor than regular Gouda. For the best layering I recommend checking the deli-counter for slices rather than slicing a block yourself.
- Green leaf lettuce – With wide, tender leaves with ruffled edges and a mild flavor, green leaf lettuce is a great addition to a sandwich. I like that it actually stays on the sandwich, unlike some other greens.
- Bread – I opt for thick-cut classic white country bread, though another bread like focaccia would also work well for this sandwich.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
Marinate your tomatoes! Drizzling tomato slices with olive oil and seasoning them with a pinch of kosher salt adds depth and brings out the tomato’s fresh flavor.
Swaps and substitutions
- Try adding some slices of avocado to the sandwich.
- The turkey slices can be swapped with slices of chicken.
How to Prep this Recipe in Advance
The homemade seasoned mayo – can be made up to 3 days in advance. Store it in an airtight container in the fridge, and give it a quick stir before assembling your sandwich.
How to Make This Bacon Turkey Garden Sandwich (Step-by-step)
In the bowl of a food processor fitted with the blade attachment, add the mayonnaise, tomato paste, vinegar, bell pepper, olives, shallot, paprika, garlic powder, onion powder and mustard powder.
Blend until smooth then season to taste with salt and pepper.
Heat oven to 400ºF (200ºC). Line a rimmed baking sheet with aluminum foil followed by a piece of parchment paper. Arrange the strips of bacon in an even single layer on the baking sheet. Cook the bacon until crispy, about 18 to 20 minutes (depending on the thickness of the bacon, I like to check it at around 16 minutes). Remove to a paper towel lined plate to cool.
Arrange tomato slices on a plate and drizzle with olive oil and season with salt. Let the slices sit to marinate, about 5 minutes.
Spread 2 tablespoons (30g) of the sauce on each slice of bread. Top with 2 pieces of lettuce and then top with the marinated tomatoes. Add the slices of cheese followed by turkey and bacon. Close the sandwich and cut each in half. Serve immediately.
FAQ – Frequently Asked Questions
Yes! The homemade seasoned mayo – featuring tomato paste, bell pepper, olives, and spices – can be made up to 3 days in advance. Store it in an airtight container in the fridge, and give it a quick stir before assembling your sandwich.
Baking the bacon on a lined sheet pan at 400°F (200ºC) creates evenly crisp, flat strips – perfect for layering. It also keeps your stovetop clean and frees up hands to prep the rest of the sandwich.
Focaccia or hearty whole-wheat bread works well too. Choose a sturdy variety that won’t get soggy. To add crunch and flavor, lightly toast the bread before assembly.
Try it with kettle-cooked chips, a crisp green salad, or pickles. The richness of the sandwich pairs beautifully with something tangy or crunchy to balance things out.
Other Recipes to Try
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Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Bacon Turkey Garden Sandwich Sandwich
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Ingredients:
For the sauce:
- ½ cup mayonnaise
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- ¼ cup diced green bell pepper
- 2 pitted green olives
- 3 tablespoons diced shallot
- ½ teaspoon paprika
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon mustard powder
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the sandwich assembly:
- ½ pound thick-cut applewood smoked bacon
- 1 medium beefsteak tomato, sliced
- 1 tablespoon extra-virgin olive oil
- Kosher salt, as needed
- 8 thick-cut slices country white bread
- ¾ pound oven-roasted, deli-sliced turkey
- 4 slices deli-sliced smoked Gouda
- 4 leaves green leaf lettuce
Instructions:
For the sauce:
- In the bowl of a food processor fitted with the blade attachment, add the mayonnaise, tomato paste, vinegar, bell pepper, olives, shallot, paprika, garlic powder, onion powder and mustard powder.
- Blend until smooth then season to taste with salt and pepper.
For the sandwich assembly:
- Heat oven to 400ºF (200ºC). Line a rimmed baking sheet with aluminum foil followed by a piece of parchment paper. Arrange the strips of bacon in an even single layer on the baking sheet.
- Cook the bacon until crispy, about 18 to 20 minutes (depending on the thickness of the bacon, I like to check it at around 16 minutes). Remove to a paper towel lined plate to cool.
- Arrange tomato slices on a plate and drizzle with olive oil and season with salt. Let the slices sit to marinate, about 5 minutes.
- Spread 2 tablespoons (30g) of the sauce on each slice of bread. Top with 2 pieces of lettuce and then top with the marinated tomatoes. Add the slices of cheese followed by turkey and bacon. Close the sandwich and cut each in half. Serve immediately.
Notes:
Nutrition:
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As someone who loves sandwiches, I highly recommend this one!
So happy to hear it!
Holy guacamole! Panera who?! This sandwhich was phenomenal. So delicious and easy. The dressing absolutely made it.
I did make some substitutions based on what I had:
Instead of green bell pepper, I used red bell pepper;
I didn’t have any green olives, so I used kalamata olives. I figured we’re just using it for the briney taste.
Anyways… 5⭐s! I will be making this one again.
Love this! I’m so glad you enjoyed it—and honestly your swaps sound perfect. Red bell pepper and kalamatas definitely bring great flavor (and yes, that briny kick is exactly what you want). Thank you for the 5-star review, I can’t wait for you to make it again Theresa!