Chicago Style Turkey Club
A Sandwich Inspired By One Of Chicago’s Iconic Ingredients
If you’ve ever had a really good, old school Chicago tavern sandwich, you know they don’t mess around. Everything is piled high, full of flavor, and just a little bit messy. This Chicago Style Turkey Club is my Tipsy take on that classic. Loaded with smoky bacon, melty provolone, and a semi spicy giardiniera sauce that takes it over the top.
Growing up on the Southwest side of Chicago, the classic Chicago tavern was a staple in my neighborhood. One in particular sticks out in my mind that was called Gin Mill. They had sandwiches that were piled high. It was on the corner of 47th and Pulaski. My Grandma liked to go there.
It got me thinking. In particular, I was thinking about club sandwiches. Club sandwiches are just one of those things that always hit the spot. Especially when it’s hot out or you’re sitting by a pool or the beach. There’s something about that combination. The flavors of savory roasted turkey, crispy bacon, and fresh lettuce and tomato. To me, it feels like pure comfort food. I wanted to give this classic a little bit of a Chicago twist.
Lately I’ve been really into pickled and spicy flavors. When I spotted a jar of Mauro Provisions Giardiniera in my fridge, it just clicked. Mixed this into a quick sauce. I used mayo, mustard, and a little celery salt. I then layered it into a classic club. It turned out exactly how I hoped bright, tangy, a little spicy, and completely irresistible.
The Star Of The Show
Giardiniera is a classic Italian-style mix of pickled vegetables. Usually things like carrots, cauliflower, celery, and pepper. It has usually been preserved in oil or vinegar. it is also seasoned with herbs and spices. In Chicago, it’s especially popular as a bold, slightly spicy condiment that is usually on Italian Beef Sandwiches. It adds crunch, tang, and a little heat to sandwiches. Making it the perfect way to wake up something like a turkey club.
In Chicago, giardiniera is practically a staple and shows up on everything from Italian beef sandwiches to hot dogs and deli subs. It’s typically packed in oil and often has a spicy kick. It adds crunch, heat, and a punchy, tangy flavor. This cuts through rich meats and makes every bite a little more exciting. Definitely a perfect condiment for a club sandwich sauce.
You will see how this Chicago Style Club Sauce really takes a classic turkey club to the next level.
Finding The Giradiniera
Most grocery stores have this condiment. If not the variety I shared above, they usually have some kind. But if you absolutely cannot find it, you have options.
If you don’t have access to giardiniera, you can still get a very similar flavor by making a quick substitute. Using ingredients you might already have on hand. Finely chop a mix of pickled vegetables like pepperoncini, banana peppers, dill pickles, and even a few olives. Toss everything with a little olive oil, a splash of vinegar or pickle juice, a pinch of red pepper flakes. A sprinkle of Italian seasoning or celery salt to finish. It won’t be exactly the same, but it will give you that same tangy, slightly spicy crunch that makes the sandwich so special.
Make This Sandwich Your Own
I didn’t include pickles on my version of this sandwich because I was making it for Mr. Tipsy and he’s not a big pickle guy. This is one of those recipes that you can really make your own. You could add thin sliced red onion, layer in some dill pickles for extra tang, toss on a few pepperoncini or hot peppers. You can even swap the bread if you like. It’s the kind of sandwich that welcomes all those little extras, so don’t be afraid to pile on what you love.
Make It More Chicago
If you wanted to take this to another level of Chicago, you could add thin or shaved slices of my favorite Krakus ham. It adds a salty, savory layer that pairs perfectly with the turkey and giardiniera. This makes the sandwich have that true stacked deli feel you’d expect from a great Chicago spot.
Krakus Ham Lore
Krakus Polish ham is a classic deli ham known for its unique flavor and tender texture. it is made from high quality cuts of pork and traditionally seasoned and slow-cooked. It’s slightly sweeter and more flavorful than your typical sandwich ham, which makes it perfect for layering into sandwiches like this.
If you love this kind of ham as much as I do, you’ll definitely want to check out some of my other recipes that use it. I use Krakus ham in quite a few sandwiches on my site, so feel free to scroll through my site and find a few more ideas. To me, it’s one of those ingredients that always makes everything just a little bit better.
One More Meat
If you want to switch things up or add even more depth of flavor, salami is another great option for this sandwich. It brings a slightly salty, garlicky bite. Also adds a firmer texture that pairs really well with the turkey, bacon, and that tangy giardiniera sauce. You can layer it in alongside the other meats or swap it in for the ham, and it instantly gives the whole sandwich more of that classic Chicago deli feel.
No Meat, No Problem
If you wanted to skip the turkey altogether, this actually makes an incredibly delicious veggie sandwich on its own. The Chicago-style club sauce is so flavorful and bold with the giardinier and celery salt that it carries the whole sandwich. Especially when layered with crisp lettuce, juicy tomato, cheese, and all those crunchy, pickled extras. It’s one of those cases where you won’t even miss the meat because every bite is packed with texture and flavor.
Chicago Style Turkey Club
This Chicago Style Turkey Club takes everything you love about a classic deli sandwich and gives it a bold Windy City twist with smoky bacon, provolone cheese, crisp veggies, and a tangy giardiniera spiked sauce. Stacked high on toasted bread and packed with flavor in every bite, it’s the kind of hearty, no-nonsense sandwich you’d expect from a great Chicago tavern.
Ingredients
- 12 slices thick cut turkey breast (deli turkey works great)
- 8 slices bacon
- 6 slices of provolone
- 6 slices toasted sourdough or Texas toast
- 2 tomatoes, sliced
- Romaine or iceberg lettuce
- Salt and pepper
- 1/4 cup of mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon giardiniera oil (from the jar)
- 2 tablespoons finely chopped mild giardiniera *or to taste
- Pinch celery salt
- Crack of black pepper
- Pepperoncini Peppers for garnish
Instructions
- Place the bacon on a sheet pan in a single layer and put it into a cold oven. You can also place a cooling rack on the sheet pan and layer the bacon on that. Turn the oven to 400 degrees and let the bacon cook as the oven heats up, which helps prevent splattering. Bake until the bacon is crispy, then transfer to paper towels to drain.
- In a small bowl, make the Chicago-style club sauce by combining mayonnaise, yellow mustard, a spoonful of giardiniera, a drizzle of the giardiniera oil, a pinch of celery salt, and black pepper. Stir until smooth and well blended, then set aside.
- Spread a very thin layer of mayonnaise on both sides of each slice of sourdough bread. Place the bread in a skillet over medium heat and toast until golden brown on both sides.
- Spread a generous layer of the Chicago-style club sauce onto one slice of bread. Add a layer of turkey, a slice of provolone, lettuce, tomato, and a few thin slices of red onion if using. Sprinkle a little celery salt and black pepper on the tomatoes. You can also add sliced pickles and red onion.
- Top with a second slice of bread and spread more of the sauce. Add crispy bacon, cheese slices, more turkey or additional toppings like ham or salami if desired, and a few extra scoops of giardiniera for that signature Chicago kick.
- Finish with the final slice of bread, spread with a little more sauce. Press gently, secure with toothpicks if needed, and slice into halves or quarters before serving. I add a pepperonicini pepper to the top of the sandwich and secure with a toothpick.
- You can also cut this sandwich into halves and secure with a toothpick and a pepper if you wish.