Usually the haunt of hotel lobby restaurants and airport lounges – here’s a reminder to not forget the charm of this classic sandwich. The essentials then, at least for me:
- Three slices, gently toasted white bread, allowed to cool
- Deli turkey
- Good bacon, cooled
- Tomatoes, fresher the better
- Gobs of mayo, I love Duke’s brand the most
- Iceberg lettuce
After that, its layering the items smartly in a triple stacker:
Gently press together then cut into diagonals before skewering into place with tooth picks for that classic look!
If you’re feeling particularly crazy, avocado works great here, as does a spritz of your favorite hot sauce.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!