Crispy bacon, fresh tomato, tender butter lettuce, hearty whole grain toast, homemade avocado aioli, and roasted turkey cut into thick, juicy slices — now THAT’S what we call a club sandwich. It’s extremely satisfying (especially with a dill pickle spear) and an excellent way to use up the leftover bird from Thanksgiving.

Here’s the recipe:

1. Cook 8 strips of black pepper bacon until crispy.

2. To make the avocado aioli, mash together 1 ripe avocado, 1 Tbsp lime juice, 1 tsp minced garlic, and 1 Tbsp minced fresh cilantro until smooth. Stir in ½ cup mayonnaise and season with salt and pepper.

3. Toast 8 slices of multigrain bread and spread 1 Tbsp of avocado aioli on one side of each piece.

4. On 4 slices of the toast, stack 2 oz turkey, 2 strips crispy bacon, lettuce, and slices of tomato and onion. Top with the remaining pieces of toast.

5. Slice each sandwich in half and serve immediately.