This recipe is so easy to make and so tasty. It was inspired by one of my favorite sandwiches – the club sandwich. I like my club sandwich best with turkey, ham, cheese and bacon, and of course with mayo on the bread. This recipe creates a tasty cold salad that had all of the yum of the melding of flavors on a club sandwich without the bread. I share it now because it’s also a great recipe to use with leftover turkey and/or ham, something many people are likely to have after this weekend’s upcoming Easter dinner. It can be made year round easily, and is a great use for cold cut “ends” that I like to pick up at the grocery store. Here’s how I made it.
- 1 lb pasta (I used shells this time)
- 4 oz cooked roasted turkey breast
- 4 oz cooked ham
- 6 oz chunked or cubed cheddar (American also works well)
- 3 cups mayonnaise
- 2 tbsp Italian seasoning
- 12 slices cooked bacon (I used precooked)
Boil the pasta according to directions.
While the pasta is cooking cut the bacon into small bite-size pieces with kitchen scissors.
Drain the pasta and place in large bowl.
Add the mayo and stir well. While stirring the mayo, add the seasoning.
Add the meats and stir well.
Add the bacon and stir well.
Add the cheese and stir well.
Refrigerate for 1 hour before serving.