With just two slices of bread, this is a slightly shorter club sandwich, but you will never miss that third slice of bread! Swirled marble rye bread is lightly toasted, then one side is spread with Russian dressing and the other get a thick schmear of mashed avocado, (a method that evolved after serving it with sliced avocado, which tended to squirt out the side of the sandwich when eating!). After that, layers of turkey, tomatoes, red onions, bacon, and Romaine are added. This was a "Top-5" choice at the cafe, with good reason!
For each sandwich:
2 slices marble rye bread, lightly toasted
1-2 Tablespoons Russian dressing (see below)
2-3 Tablespoons mashed avocado (see below)
1 large lettuce leaf (Romaine, Bibb, or your favorite)
2-3 thin slices of tomato
Slice of red onion
3 ounces of deli turkey
2-3 slices crisply cooked bacon
Spread one side of the bread with Russian dressing, the other side with mashed avocado. Add the lettuce, tomato, onion, turkey, and bacon to the bread with Russian dressing, then top with the avocado-covered bread.
Combine 1 cup of mayonnaise, 1/4 cup ketchup, 1 Tablespoon sweet pickle relish, about 4 dashes of Worcestershire sauce, and salt and pepper to taste. Will keep for a couple of months in the refrigerator.
Place a medium-sized avocado in a bowl, sprinkle with a little salt, and squeeze the juice of 1/2 lime over it. Mash with a fork or potato masher. Press plastic film firmly down onto the top of the avocado mixture if making ahead or to store any leftovers. Contact with air causes the avocado to brown, so be certain there are no areas where the plastic is not in contact with the avocado.