Club Sandwich with Pesto Mayonnaise Recipe
A fresh and flavorful Club Sandwich with a twist, featuring turkey, crispy bacon, ripe avocado, and tomato layered between sandwich thin rolls slathered with a vibrant pesto mayonnaise spread. Quick to prepare and perfect for a satisfying lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 13 minutes (mostly for cooking bacon if not pre-cooked)
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
Ingredients
For the Pesto Mayonnaise
- ⅓ cup basil pesto (store-bought or homemade)
- ½ cup mayonnaise
For the Sandwich
- 4 Oroweat Sandwich Thin Rolls
- ¾ pound sliced deli turkey
- 8 slices thick-cut bacon, cooked
- 1 large avocado, sliced
- 1 large tomato, sliced
- Microgreens (optional)
Instructions
- Prepare the pesto mayonnaise: In a small bowl, thoroughly combine the basil pesto with the mayonnaise until the mixture is smooth and well blended, creating a flavorful spread that adds a herbaceous touch to the sandwich.
- Assemble the sandwiches: Slice the Oroweat Sandwich Thin Rolls in half horizontally. Evenly spread the prepared pesto-mayo on the cut sides of each sandwich thin. Begin layering by placing the sliced deli turkey, then the crispy cooked bacon, followed by slices of fresh tomato and ripe avocado. Add microgreens on top if using for an extra bite of freshness and texture. Finally, cover with the remaining sandwich thin halves.
- Serve immediately: Once assembled, serve the club sandwiches fresh to enjoy the creamy, savory, and crunchy contrasts in every bite. These sandwiches pair well with chips or a light salad for a full meal.
Notes
- For extra flavor, toast the sandwich thins lightly before assembling.
- You can substitute turkey with chicken or ham based on preference.
- Microgreens add a fresh, peppery note but are optional.
- To make this sandwich gluten-free, substitute the sandwich thins with gluten-free bread.
- Cook bacon just until crispy but not overly dry to maintain its texture and flavor.
