Turkey Club with Feta & Spinach-Yogurt Spread

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I love a great club sandwich. The original classic club sandwich was created at the Union Club in New York City at the end of the 19^th century. While it’s remained a classic ever since, it’s also gone through countless tweaks and transformations, with every chef adding his or her own twist. Mine is a Greek recipe for a club sandwich. You wouldn’t have expected anything less, right? Instead of mayo, spread a little of the spinach-tzatziki on the bread. I think you’ll be pleasantly surprised at this Mediterranean diet-inspired recreation of an all-American classic!

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Turkey Club with Feta & Spinach-Yogurt Spread

By Diane Kochilas

Prep Time 15

Cook Time 10

Total Time 25

Servings

Mediterranean, Mediterranean Diet, Recipes, Region, Sides, Snacks, Special Diets

Prep Time 15

Cook Time 10

Total Time 25

Servings

Mediterranean, Mediterranean Diet, Recipes, Region, Sides, Snacks, Special Diets

Ingredients

12 pieces sliced whole - or multi-grain bread
2 tbsp extra virgin Greek olive oil
12 tbsp Spinach-Yogurt spread
1 head Romaine or large head of Bibb lettuce
12 firm, ripe tomato slices
Greek sea salt
Freshly ground black pepper
8 pieces bacon, cooked cooked
4 slices or wedges Greek feta
8 slices turkey
8 slices ham

Instructions

Toast bread until golden, then brush a little olive oil on both sides of every slice
Spread a little spinach-yogurt mixture on one side of one slice of bread. Top with a quarter of the lettuce and 3 tomato slices, then season lightly with salt and pepper. Place 2 bacon slices on top.
Spread more spinach-yogurt on both sides of a second piece of bread and place on top of bacon. Top with 1 piece of feta, 2 slices each of turkey and ham. Spread the spinach-yogurt mixture on one side of the last piece of bread and place on top of sandwich, spinach-yogurt side down.
Secure with toothpicks and cut into 4 triangles.
Repeat with remaining bread and ingredients to create 3 more sandwiches.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Turkey Club with Feta & Spinach-Yogurt Spread