Michael McCarty’s Turkey BLT


Steve Pool


  • English muffin, preferably Bays
  •   Mayonnaise, preferably Hellmann's or Best Foods
  • thick slices leftover turkey breast
  • slices vine-ripened tomato
  •   Salt and freshly ground black pepper, to taste
  • slices applewood-smoked bacon, cooked until crisp
  • leaf butter lettuce

One of my favorite things after Thanksgiving is making BLTs with the leftover turkey. I never stint on the good stuff. Along with generous slices of white meat, I use only the finest ingredients. For the bread, it’s got to be Bays English muffins, which are the perfect size, shape, consistency, and flavor to complement the filling. There’s applewood-smoked bacon, which adds crunch and smoky-sweet savor. Moisture is always essential in a good sandwich, and it comes here from generous dollops of my favorite store-brand mayonnaise (Hellmann’s east of the Rockies, Best Foods west of the Rockies); sweet, juicy slices of vine-ripened tomato; and a tender-crisp leaf of butter lettuce.

The directions here yield one sandwich, but just multiply it for a crowd. It’s that easy, and that delicious!

For more turkey talk, visit The Daily Meal's Ultimate Guide to Thanksgiving!


Split and toast the English muffin. Spread the cut side of each half generously to taste with mayonnaise. On the bottom half, arrange a generous layer of turkey. Place the tomato on top and season to taste with salt and pepper. Arrange the bacon slices next, then top with a leaf of butter lettuce and place the other English muffin half on top. With a sharp serrated slicing knife, carefully cut the sandwich in half.

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