This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make Turkey Club Flatbreads by Rachael

True confession: I’d rather have this club sandwich than the T-Day meal, says Rach.

From Rachael Ray Every Day, November 2018.


  • 1 cup sun-dried tomatoes (from a bag, not in oil)
  • 1 tablespoon olive oil, plus more for drizzling
  • 6 slices cold meaty bacon, cut crosswise into ¼-inch-wide pieces
  • 8 to 12 ounces roast turkey, chopped or shredded (2 to 3 cups)
  • 2 small leeks or 1 large leek, trimmed, halved lengthwise and cut crosswise into ¼-inch-wide half-moons (about 1 cup)
  • Salt and pepper
  • 4 store-bought garlic naan flatbreads
  • 2 cups baby kale
  • Juice of ½ lemon (about 2 tablespoons)
  • 12 to 16 ounces Scamorza cheese or smoked mozzarella, shredded
  • A few sprigs of fresh rosemary, leaves stripped and chopped


Serves: 4


Place the sun-dried tomatoes in a medium bowl. Cover with very hot or boiling water. Let stand until softened, about 10 minutes. Drain and pat dry. Thinly slice the sun-dried tomatoes.

Preheat the broiler to high.

In a large skillet, heat 1 tablespoon oil, one turn of the pan, over medium-high. Add the bacon. Cook, stirring occasionally, until almost crisp, 5 to 6 minutes. Add the turkey. Cook until heated through and crisp at the edges, about 2 more minutes. Add the leeks. Cook, stirring often, until wilted, 1 to 2 minutes. Add the sun-dried tomatoes; season with salt and pepper. Remove from heat.

Meanwhile, heat a griddle or large cast-iron skillet over high. Splash a little water in the pan. Working in two batches, cook the naan until blistered, about 1 minute. Flip and drizzle or brush with oil. Cook until the bottoms are blistered, about a minute more. Flip again and cook for another 30 seconds. Divide between two baking sheets.

In a medium bowl, toss the kale, lemon juice, and a drizzle of oil. Divide the turkey and bacon among the naan. Top with the kale, cheese, and rosemary. Broil until the cheese browns, about 3 minutes. Cut into thirds.