The triple-decker: turkey, bacon, lettuce, and tomato on three toasts, cut into quarters and pinned like a tiny hotel monument.
1/2
🍅 Tomato ›
sliced and salted
Mise en place
Before you start
Prep checklist
Tomato — sliced and salted
Toast all three slices and crisp the bacon while they're warm.
Salt the tomato slices and let them sit two minutes on paper towel.
💡
Salted, drained tomato is the difference between a club and a soggy stack.
Build: toast + mayo + turkey + lettuce, then toast + mayo + bacon + tomato, then the lid.
Press gently, pin with picks, and cut corner-to-corner into four points.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Kettle chips or a simple green salad
·
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
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