In theory, the turkey club sandwich is a great idea. Turkey, bacon, lettuce, tomato, mayo, and toast; what's not to like? Yet every element of a club sandwich, except perhaps the mayo, is fraught with peril. Dry turkey or turkey roll, rigormortis-ridden bacon that was cooked and left for dead hours before it makes it into your sandwich, iceberg lettuce browned to a not-very-crisp, and woody, cardboard tomatoes that taste more like potatoes than tomatoes, often lead to a turkey club sandwich gone horribly wrong.
That's why I am thrilled to report that there's finally a great turkey club sandwich in NY, at Cookshop. There chef Joel Hough constructs his club sandwich with gently house-smoked turkey, smoky and just sweet enough Hatfield Farms bacon from New Hampshire, ripe avocados, baby lettuces, housemade mayo, and Balthazar toasted potato batard. Each bite of this sandwich gives you smoky, sweet, creamy, tender, crisp, fresh-tasting pleasure. And isn't that what we're all looking for?
The Times take on Cookshop.
NYM's take by Hal Rubenstein.
Cookshop is at 156 10th Avenue (20th St.) 212-924-4440
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