Triple-Decker Turkey Club
- 2 bacon slices
- 3 slices whole-wheat bread
- 3 tablespoons mayonnaise
- 3 slices roasted turkey breast
- Salt and freshly ground pepper, to taste
- 2 small green lettuce leaves
- 2 tomato slices
Line a plate with 2 paper towels. In a small fry pan, arrange the bacon slices flat and without overlapping. Set the pan over medium heat and cook the bacon until it is golden brown on the bottom, about 4 minutes. Using a table fork, turn the slices over. Be careful: The bacon can pop and the grease is very hot! Continue cooking until the bacon is golden brown on the other side, about 4 minutes more. Turn off the heat. Using the fork, carefully lift the bacon slices from the pan and lay them on the paper towels. Ask an adult to help you discard the bacon grease.
Toast the bread until golden. Set the slices side by side on a work surface. Using a table knife, spread 1 tablespoon of the mayonnaise on top of each slice of toast.
Fold the turkey slices so they fit on 1 slice of the toast and lay them on it. Sprinkle with salt and pepper. Place a second slice of toast on top of the turkey, mayonnaise side up. Stack the lettuce leaves and tomato slices on the toast. Arrange the cooked bacon slices on the tomatoes in the shape of a cross. Sprinkle with salt and pepper and top with the remaining toast, mayonnaise side down. Press gently.
Put 4 picks into the sandwich, placing them in the shape of a cross. Using a sharp knife, cut the stack into 4 triangles. The picks will hold the layers together. Serve immediately. Makes 1 big serving.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).