Ingredients
Method
- Mix mayonnaise, garlic, Dijon, lemon juice, salt, and pepper in a small bowl until smooth. Refrigerate for at least 10 minutes.
- Cook bacon in a single layer in a skillet over medium heat for 5–7 minutes, flipping once, until crispy. Drain on paper towels. Keep skillet warm.
- Butter one side of each bread slice. Place butter-side down in the skillet over medium heat and toast for 2–3 minutes until golden. Flip for 30 seconds if desired. Remove and set aside.
- Build the first layer: one slice of toast, a tablespoon of garlic mayo, 2 slices of turkey, 3 strips of bacon, a lettuce leaf, 2 tomato slices, and cheddar if using.
- Add a second slice of toast, spread with mayo, and repeat the layers. Top with a third slice of toast to complete the triple-decker stack.
- Cut diagonally into quarters with a serrated knife. Secure with toothpicks and serve immediately.
Notes
Bread choice: Thick-cut bakery-style or sourdough works best — thin slices collapse under three layers.
Keep it crisp: Spread mayo onto the toast, not directly onto the tomatoes, to prevent sogginess.
Protein swaps: Deli ham or grilled chicken breast both work well in place of turkey.
Keep it crisp: Spread mayo onto the toast, not directly onto the tomatoes, to prevent sogginess.
Protein swaps: Deli ham or grilled chicken breast both work well in place of turkey.