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Ultimate Grilled Turkey Club Sandwich

An elevated twist on the iconic club sandwich that is full of flavor and texture. The sandwich meat is thinly-sliced, bacon-wrapped turkey breast that has been slow cooked on the rotisserie over the grill flame. The juicy meat is loaded onto thick-sliced sourdough bread and layered with mustard aioli, greens, lettuce, tomato, avocado, cheese and pickled onions. Not only is this sandwich simple to make, but the turkey comes out juicy and satisfying.

  • 6-8 Servings
  • 15 mins Prep Time
  • 2 3/4 hrs Total Time


  • 1 package Boneless Bacon Wrapped Seasoned Turkey Breast (Turketta)
  • ½ cup mayonnaise
  • 2 tbsp. brown or Dijon mustard
  • 1 tsp. mustard seeds
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Sourdough bread, sliced
  • Greens of your choice
  • 3-4 medium tomatoes, sliced
  • 2-3 avocados, sliced
  • ⅔ cup pickled onions
  • ½ lb. mozzarella or cheddar cheese slices (or more for extra slices)

Recipe by: Star Infinite Food

  • Step 1

    Preheat the middle burners of the grill to medium-low.
  • Step 2

    Place the turketta onto a plate, then use kitchen twine to tightly wrap the turketta to keep the bacon in place while it cooks. Use a sharp knife to add a small slit into the end of the turketta, then carefully insert the rotisserie pole into the slit and continue through the entire turkey breast. Use the large rotisserie teeth to insert into the sides of the turkey breast to secure it so it stays put during the cooking process. (Note: The recipe instructions require a rotisserie attachment for your grill. If you don't have a rotisserie, you can yield similar results by smoking the turketta at a temperature of 225-250°F for 5-6 hours or roasting it in the oven at a temperature of 350°F for 65-75 minutes).
  • Step 3

    Place the rotisserie pole onto the grill and set it into place. Close the grill and cook for 120-180 minutes (2-2 ½ hours) at a temperature between 275-300°F. Check the meat every 30 minutes, and remove it when it reaches an internal temperature of 165°F. Remove the turkey, allow it to cool and rest for 10 minutes, then thinly slice the meat. Set aside.
  • Step 4

    Make the aioli. Add the mayonnaise, mustard, mustard seeds, garlic, salt and pepper.
  • Step 5

    To assemble the sandwiches, add a smear of the aioli to one slice of bread, followed by the greens, tomatoes, avocado, pickled onions, and 1-2 slices of cheese.

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