It seems that everyone loves a Classic Turkey Bacon Club Sandwich. There’s just something about that turkey, bacon and cheese combo stacked inside those three layers of toasted bread with lettuce tomato and mayonnaise. That combination just bursts with flavor as you bite into one of those cute little wedges. I think the wedges are part of the attraction and make it fun to eat, each little wedge a perfect fit in your hand.

However, this classic club has taken a bit of a back seat to some of the new varieties that are popping up in restaurants all over the country. One variety comes from California, their version includes avocado and sprouts. Here in Baltimore we are known for our Maryland Crab Cakes and we have a very popular club that includes one layer of crab cake and one layer of shrimp salad… yes it does… and it is delicious!

So now we will talk about the scrumptious club we are making today. This club would certainly be popular from California to Maryland! Why… because the ever so popular Greek Salad is the base for this wonderful club. My fusion has some of the traditional ingredients like oven roasted turkey and bacon. The twist is Feta cheese instead of American cheese, peppery Arugula replaces Iceberg, Pita bread instead of toast and mayonnaise is replaced by a wonderful olive & oregano yogurt dressing.

This club is perfect for a luncheon with friends or just a healthier version of the original. They can be made in advance, wrapped and refrigerated until you are ready to cut and serve. This is another one of those dishes that when you present them, you will get the WOW from your friends. Not only for how great they look, but how deliciously scrumptious they are! Of course you can tweak the ingredients if you don’t like kalamata olives or pepperocini, just delete these items.

Ok, before we get started just a few tips and suggestions. Let’s talk Pita bread, I know you are thinking about the gazillion calories in the three pieces that make up one club. First of all you won’t need to eat all four wedges, unless you are like me. Of course those that know my eating habits will tell you I can eat all 4, no problem! UGH… I really am trying to cut down on those portions. I just love food so much and now that I am writing this blog all I do is eat! I have always been able to eat what I want and as much as I want my whole life. I am talking double what everyone else is eating, much to the dismay of all my friend and family, haha! Well… not so much anymore, to the joy of my friends and family my hollow leg is filled with bread and pasta!

So, now I am much more aware of alternatives that can bring down the fat or calories in my recipes. Let’s start with the Pita bread, I actually used pita that was whole wheat with flax and omega 3. Only 60 calories per pita… yippee! Now if I could just cut down on those portions, for I after I took pictures of this club for the blog I ate all 4 wedges. Of course, I justified this by telling myself the pita bread had half the calories of regular pita bread! My oh my!

Now, let’s talk turkey… you can certainly buy sliced turkey from the deli, just make sure it is a good brand like Boars Head. I know we are all trying to cut down here and Greek Salad Turkey Club there, but trust me don’t cut down on the quality of the lunch meat, especially if you want to eat healthier. The cheapest brands are chunks of the turkey pressed together with fillers and water. You are not getting the pure unaltered turkey, ham or roast beef.

I can offer another option and that is to cook your own turkey breast and slice it up for sandwiches. You can get this in the meat case, it usually has the bone attached. The price per pound could be half the cost of Boars Head and it is the real thing. But wait… it gets better, they now offer just the turkey breasts, clean and removed from the bone. It is packaged in natural juices making it quick and easy to bake and slice. The best part is that this is also perfect if you are craving that Thanksgiving dinner and don’t feel like buying the whole bird. Once the breasts are cooked and cooled, slice for your club or your turkey dinner.

OK, so here we go, this is easy and much of it can be done the day before or hours before you assemble these clubs!

Greek Salad Turkey Bacon Club

Prep: 30 min
Assemble time: 20 min
Serves: 4 clubs (16 wedges)



  • 12 pieces pita bread (reg. or wheat)
  • 1 pound sliced turkey or a 1.87oz package of boneless uncooked turkey breast (I used shady brook)
  • 1 pound of bacon
  • 1 pound feta cheese
  • 2 large tomatoes
  • 1 cucumber peeled or if using an English cucumber don’t peal then slice thin
  • 1 9oz bag of Arugula


  • 2 cups Greek nonfat yogurt
  • 1 tbsp. olive oil
  • 1 tbsp. oregano
  • 1 tbsp. granulated garlic
  • 2 scallions sliced thin
  • 1/4 cup pitted kalamata olives chopped
  • 4 whole pepperoncini’s stems removed and chopped
  • Salt and Pepper to taste



Make the dressing first, place the yogurt, olive oil, oregano, granulated garlic, scallions, olives and pepperoncini in a bowl and mix until well blended, refrigerate. Slice the cucumber and the tomato in thin slices. If you bought sliced turkey from the store you are ready to go. If you bought a turkey to cook, bake according to directions, let cool and slice. You can make the turkey the day before.

Preheat the oven to 350 degrees, then place the pita bread on 2 sheet trays, they can overlap a bit. heat about 10-15 minutes until the pitas are warmed through but not crisp. Remove from oven and place four of the pitas on a cutting board. Spread yogurt dressing on each piece of pita, then place about 3 slices of bacon, cut in half on top followed by a small handful of arugula and about 4 slices of tomato. Sprinkle with just a tad of salt on the tomatoes, it helps to bring out the flavor.

Now spread more dressing on the second piece of pita and place dressing side down on top of the tomatoes. now place the slices of turkey, 6 slices of cucumber and 1/4 cup of crumbled feta. Place more dressing on the last piece of Pita and place on top of feta. Secure the club sandwich with 4 long toothpicks, make sure they go all the way down to the cutting board. With a sharp or serrated knife cut into 4 wedges. Carefully turn them on their side and place on a platter or wrap then whole and cut them before serving. The extra dressing can be used as a vegetable dip or a dressing for another salad or sandwich.




I hope you love this Greek Salad Turkey Club as much as I do and I hope for your waistline you can refrain from eating 4 wedges!

Chef Steff