Layers of crisp bacon, savory turkey, crunchy lettuce, and juicy tomato stack up between golden, toasted layers for that unmistakable triple-decker crunch in every bite. A generous swipe of creamy mayonnaise on each layer keeps things rich and cohesive, while a light hit of salt and pepper on the tomato brightens the whole stack. It's built the classic way — toasted, layered, pressed, and cut into clean triangles for easy eating. This one's a genuinely solid pick for a gluten free lunch spread, delivering all that stacked, deli-counter satisfaction without any fuss. Serve it with toothpicks in and a napkin close by, because it's going to get delightfully messy.
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Cook the bacon in a large skillet over medium heat, turning once, until the fat is rendered and the strips are crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate to drain.
Toast all 6 slices of bread until golden and firm enough to hold the layers without going soggy.
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