The bacon and an extra slice of bread make it a club sandwich, but homemade garlic aioli (with a hint of cayenne pepper) kicks this one up a notch. Don’t forget to cut it into quarters and serve with toothpicks! 


  • 12 slices Aunt Millie’s Honey Wheat Bread, toasted
  • 2 cups baby arugula
  • 1 large heirloom tomato, sliced
  • 6 oz double crème Brie cheese, sliced
  • 12 slices bacon, cooked crisp
  • 1 lb roasted turkey breast, sliced
  • 1/4 small red onion, sliced very thinly
  • Garlic Aioli:
  • 1/2 cup mayonnaise
  • 1 tbsp finely chopped fresh parsley
  • 1 tsp lemon juice
  • 1 clove garlic, minced
  • Pinch cayenne pepper

Yield:4 Sandwiches


  1. Stir together mayonnaise, parsley, lemon juice, garlic and cayenne. Cover and refrigerate for at least one hour or for up to 3 days.
  2. Spread Garlic Aioli evenly over slices of bread. Layer arugula, tomato slices and Brie over 4 slices of bread. Top each with a slice of bread, bacon, turkey and onion. Cap with remaining bread.
  3. Insert 4 toothpicks in each sandwich (1 in each corner). Cut each sandwich into 4 triangles. Serve with pickles.


Use leftover roasted turkey or a rotisserie chicken from the grocery store’s prepared foods section.