New York Club Sandwich with Turkey and Bacon

Ingredients for 4 servings:

• 12 slices of toast (American sandwich toast)
• 4 thin turkey cutlets
• 8 slices of breakfast bacon
• 4 leaves of iceberg lettuce
• 12 cherry tomatoes
• 6 tbsp mayonnaise
• 3 tbsp ketchup
• 2 tsp horseradish
• lots of butter
• little salt
• a little pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A classic sandwich

Wash the lettuce and tear into small leaves. Wash the tomatoes, remove the seeds and any watery parts, and slice them. Mix mayonnaise, ketchup, and horseradish to taste to create a sweet, slightly spicy sauce. Season with salt and pepper. Preheat oven to 50-60°C. Place a baking tray in the lower third of the oven. Toast or grill the slices of bread in a grill pan with plenty of butter until the desired browning is achieved. A toasted aroma is important, so don’t leave them too light. Place the toasted slices of bread on the baking tray in the oven and keep warm. Fry the bacon in a non-stick pan without adding any fat until it has taken on a nice brown color. Place on kitchen paper and pat dry. Don’t wash the pan, but add a little butter. Season the meat with salt and pepper, sear it in the pan, and then cook it at a slightly lower temperature. Spread 8 of the 12 slices of bread on one side with the sauce. Cut the roasted meat diagonally into large strips and arrange them on 4 slices of toast with sauce. Top with bacon. Top each with a slice of toast without sauce. Place a few tomato slices on top and season with a little salt and pepper. Top with lettuce leaves. Place a slice of toast with sauce on top of each slice. Pierce each sandwich with two toothpicks and secure. Cut the sandwiches diagonally to make them easier to eat. Serve with a green salad, fries, chips, or coleslaw.