Turkey and Bacon Club Sandwich
Makes 1 serving

INGREDIENTS
3 slices, about 108 g White bread (The third slice is what makes it a club. Leave it out and it is a decent sandwich for less.)
80 g Smoked turkey breast, sliced (Deli weight, as sold.)
60 g Bacon medallions (Medallions are back bacon with the fat cut off. Streaky would more than double the fat. Weighed raw. Back bacon with the fat on is about double.)
60 g Tomato
30 g Lettuce
1 tbsp (15 g) Light mayonnaise
To taste Black pepper

METHOD
1. Fry the medallions in a dry pan for two minutes a side until the edges crisp. Toast all three slices of bread.
2. Spread the mayonnaise thinly over one side of each slice. Build from the bottom: bread, turkey, lettuce, bread, bacon, sliced tomato, pepper, bread.
3. Press down firmly, cut corner to corner with a serrated knife, and hold each half together with a cocktail stick if it is travelling.

Contains gluten cereals, eggs and mustard.
Supermarket loaves often contain soya flour. Check the bag.

RECIPE NOTES
Light mayonnaise at 15 g is what lets a club sandwich keep its mayonnaise. Full-fat at the same weight has more than twice the fat.
White bread slices run from 30 g to 45 g depending on the loaf. Three slices from a thick-cut loaf move the carbs by a noticeable amount, so weigh one.

Full recipe: https://www.getfuel8.com/recipes/turkey-bacon-club-sandwich
