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15-Minute Turkey and Avocado Club

Jessica T. Brown
A quick and nutritious Turkey Avocado Club stacked with lean turkey, crisp vegetables, smoky bacon, and creamy avocado ranch.
High in protein, fiber-rich, and ready in 15 minutes—perfect for everyday meals.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Lunch, Main Course
Cuisine American
Servings 4

Equipment

  • 1 Food Processor
  • 1 Toaster
  • 1 nonstick skillet
  • 1 Chef’s Knife
  • 1 Measuring Cups & Spoons set

Ingredients
  

Avocado Ranch:

  • 1 medium avocado
  • ½ cup Greek yogurt
  • 1 tbsp lime juice
  • ½ tsp salt
  • ⅛ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp dried dill

Sandwich:

  • 6 slices whole wheat bread toasted
  • 4 oz sliced turkey deli-style or roasted
  • 1 large tomato sliced
  • 2 cups lettuce about 4 large leaves
  • 8 slices cooked bacon
  • ½ cup avocado ranch dressing

Instructions
 

  • Blend the Avocado Ranch: Add the avocado, Greek yogurt, lime juice, salt, pepper, garlic powder, onion powder, and dried dill to a food processor.
    Blend until the mixture is completely smooth, creamy, and pale green in color.
    Scrape down the sides of the bowl once or twice to make sure all ingredients are fully incorporated.
    Taste and adjust seasoning if needed by adding a pinch more salt or lime juice.
    Transfer the finished dressing to a small bowl, cover, and set aside while preparing the sandwich layers.
  • Toast the Bread: Place six slices of whole wheat bread in a toaster or toaster oven and toast until golden brown and slightly crisp on the edges.
    Toasting gives the bread strength to hold multiple fillings without becoming soggy, while also adding a nutty flavor.
    Remove the slices from the toaster and let them cool slightly on a plate or cooling rack.
    Allowing them to cool for a minute prevents steam from softening the bread as you assemble the sandwich.
  • Build the First Layer: Lay one slice of toasted bread flat on a cutting board or plate.
    Place one large lettuce leaf on top, followed by about two ounces of thinly sliced turkey breast, arranged in folds for extra height and texture.
    Spread a generous spoonful of avocado ranch dressing on a second slice of bread and place it dressing-side down over the turkey,
    pressing gently to secure the first layer of the club sandwich.
  • Add Fresh Veggies and Bacon: On top of the second bread slice, add another large piece of lettuce to provide crispness and separation.
    Place a few slices of fresh tomato evenly over the lettuce, followed by crispy strips of cooked bacon for smoky flavor and crunch.
    For added creaminess, spread another spoonful of avocado ranch over a third toasted bread slice and gently press it on top,
    sealing the sandwich with a creamy finish.
  • Slice and Serve: Using a sharp chef’s knife, carefully cut the stacked sandwich diagonally into halves or quarters, depending on preference.
    Insert sandwich picks or toothpicks into each piece to hold the layers together neatly.
    Serve immediately with your favorite sides such as pickles, chips, or pretzels.
    If preparing ahead, wrap the sandwich tightly in parchment paper to maintain freshness and make it lunchbox-friendly.

Notes

  • Use ripe avocados for a smooth, creamy ranch; underripe avocados may create a lumpy texture.
  • Greek yogurt keeps the dressing lighter than mayonnaise while adding extra protein.
  • Toasting the bread prevents sogginess and gives structure to the stacked sandwich.
  • Prepare bacon in advance for quick assembly, or use turkey bacon for a lighter option.
  • The sandwich can be halved or quartered and secured with toothpicks for neat presentation.