This turkey avocado club sandwich with Sriracha mayonnaise is a twist on the classic Club Sandwich. Over the festive season it’s an excellent way to use those Christmas turkey leftovers you have in the fridge but the rest of the year you can use chicken.

I have to confess that I made this turkey avocado club sandwich with Sriracha mayonnaise today with the sole purpose of using up some of the three containers of turkey leftovers from chef Neil Perry’s Butterflied roast turkey with stuffing, which Terence made on Christmas Eve.

There are still two and a half containers left and we’ve now been eating leftovers for three nights, so we bought some French baguettes and salad ingredients and tomorrow we’ll be making Cambodian num pang – you’ll be more familiar with its cousin Vietnamese banh mi – with turkey for our tuk tuk drivers.

This turkey avocado club sandwich with Sriracha mayonnaise recipe is based on the classic double-decker club sandwich, which traditionally includes sliced turkey or chicken, bacon, lettuce, tomato, and mayonnaise between three slices of toast. The club sandwich has a hotly-debated history, which I find absolutely fascinating.

We must have eaten hundreds of classic club sandwiches in hotel rooms around the world over the last couple of decades during the course of our work as travel writers. The classic club sandwich and/or a steak sandwich or burger have been our go-to room service dishes when we’ve checked into a hotel and it’s been too late to go out to dinner, and so late that even the hotel restaurants have closed.

Ordering a classic club sandwich is also a great way to test out the hotel room service and its menu and kitchen (for one thing, the classic club sandwich should always be a double-decker, with three slices of toast) although I have to say we’ve definitely had more bad club sandwiches that we’d prefer to forget than we have memorable room service meals.

Turkey Avocado Club Sandwich with Sriracha Mayonnaise Recipe

To the classic club sandwich recipe, I’ve just added avocado and cheddar cheese and given the mayonnaise some zing with the addition of Sriracha and cornichons – small French-style gerkhins or pickled cucumbers. Jalapenos also work as an addition or supplement to the cornichons and produce a delightfully tango mayo.

I’ve left the crusts on the bread, although many hotels remove them. I’ve simply toasted the bread and not used butter (just the mayo) although some of the more decadent contemporary renditions of the club sandwich will fry the bread. Use whatever bread you like, although I think a classic white bread works best.

I also recommend thick slices of everything – turkey, tomato and cheese – just because I think the ingredients taste better thickly sliced. But, firstly, if everything is thickly sliced this sandwich is going to be a substantial meal.

Secondly, if want your turkey avocado club sandwich with Sriracha mayonnaise to look as elegant and dainty as a classic club sandwich that you’d order from room service at a five-star hotel does, then it’s best to thinly slice everything. It will also hold together better, naturally. But will it taste as good? I don’t think so.

As we live in Cambodia, I’ve given the creamy mayonnaise a Southeast Asian kick with Sriracha sauce (Terence makes this tangy mayo a lot, serving it with fried chicken) and I’ve garnished the sandwich with freshly made purple and yellow sweet potato crisps that I buy here in Siem Reap. However, you can serve the sandwich with potato chips or crisps and cornichons as is traditionally done.

Here in Siem Reap, we tend to use the Thai Sriracha sauce from the coastal town of Sri Racha on the Gulf of Thailand, which is where the sauce originally came from. However, if you’re in North America you will probably want to use the American-Vietnamese ‘Rooster’ brand by Huy Fong Food.

Turkey Avocado Club Sandwich with Sriracha Mayonnaise Recipe

Turkey Avocado Club Sandwich with Sriracha Mayonnaise. Copyright © 2017 Terence Carter / Grantourismo. All Rights Reserved.

Turkey Avocado Club Sandwich with Sriracha Mayo – How to Use Xmas Leftovers

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Snack
Cuisine: American
Servings: 1 Sandwich
Calories: 1071kcal
Author: Terence Carter


  • 2 tbsp mayonnaise
  • 2 tsp Sriracha sauce
  • 5 cornichons small French-style gherkins
  • 3 slices white bread
  • 4-6 thick slices of roast turkey breast
  • 2 Romaine lettuce leaves washed, dried and shredded
  • 8 slices tomato sliced thick
  • 4 slices of mature cheddar cheese
  • 4 long strips of bacon
  • ½ avocado mashed
  • Sandwich toothpicks or cocktail swords


  • Fry or bake the bacon strips.
  • Make your Sriracha Mayonnaise by combining 2 finely diced cornichons, mayonnaise, and Sriracha sauce well. Refrigerate until ready to use.
  • Evenly toast your bread slices.
  • Spread a thick layer of Sriracha Mayonnaise on the bottom slice of toast.
  • Top the same slice of toast with half the turkey breast slices, shredded lettuce, tomato slices, cheese slices, and strip of bacon folded over (or chopped in half into two pieces for ease of eating).
  • Spread half the avocado mash on the underside of a piece of toast and pop that on top.
  • Spread the remainder of the Sriracha Mayonnaise on the top of that same piece of toast and repeat Steps 5 and 6.
  • Carefully add the third slice of toast to the top.
  • Using a large serrated edged bread knife, carefully slice the sandwich into four triangles.
  • Poke your cocktail swords or sandwich toothpicks into the centre of each triangle to hold everything in place.
  • Garnish the plate with homemade potato crisps or chips – we’ve used sweet potato chips – and a few whole cornichons.


Serving: 1g | Calories: 1071kcal | Carbohydrates: 57.3g | Protein: 44.1g | Fat: 76.1g | Saturated Fat: 24.1g | Cholesterol: 116mg | Sodium: 2049mg | Fiber: 14.3g | Sugar: 7.3g


And if you still have turkey leftovers, see our recipe for a Cambodian num pang barang (like a Vietnamese banh mi) with turkey leftovers.

End of Article



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