Roasted turkey tenderloin, pesto mayo, and avocado make this Turkey Club Sandwich the toast of the town. It's simplicity at its finest and most delicious!
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil for easy cleanup. Place tenderloin on prepared baking sheet. Brush with olive oil and sprinkle with salt and pepper.
Bake for 45 to 50 minutes or until an internal thermometer reaches 165 degrees. Remove from oven, tent with foil, and let rest for 5 to 10 minutes before slicing.
Meanwhile, preheat a large skillet over medium heat (about 375 degrees). Arrange the bacon in a single layer, working in batches as necessary, and fry until crisp. Break slices in half.
To make the pesto mayonnaise, combine pesto and mayonnaise in a small bowl and stir to combine. Cover and chill while the tenderloin is baking.
To make the sandwiches, toast the Texas toast. Spread 1 heaping tablespoon of pesto mayonnaise on half of the toast. Top each with two slices tomato and sprinkle with salt and pepper.
Continue building the sandwiches by layering lettuce, turkey, turkey bacon, and avocado on each. Top with the remaining toast slices, cut in half, and serve.