TURKEY AND BACON SANDWICH WITH ARUGULA MAYONNAISE
In our house, summertime calls for sandwich making. It’s the perfect lunch for a hot day at the beach or while relaxing in the backyard with family and friends. Toasted chewy bread topped high with fresh ingredients like heirloom tomatoes, pickled jalapenos, and spicy arugula. I can honestly say, this is one of the best turkey sandwiches I have ever eaten. I made Andre split it with me so I wouldn’t devour the whole entire thing before I knew what had happened!
Makes 4 sandwiches
1 large egg yolk
2 teaspoons dijon mustard
freshly ground black pepper
1 cup grapeseed oil
3 teaspoons fresh lemon juice
1 cup organic baby or wild arugula, sliced + 1 1/2 cups whole leaves to top the sandwiches
3/4 cups fresh organic basil leaves, thinly sliced
1/3 cups organic chives, finely chopped
4 large ciabatta rolls, sliced in half
1 lb sliced oven roasted turkey
8 slices of thick bacon, cooked until crisp
3 heirloom tomatoes, cut into 1/4 inch thick slices
24 slices of quick pickled jalapeno (Thinly slice 2 jalapenos and place them in a bowl, add 1/2 tablespoon sugar and 1/4 cup apple cider vinegar. Let sit for at least 30 minutes)
Whisk together the yolk, mustard, and 1/4 teaspoon salt in a medium bowl until well blended. Continue whisking while slowly adding the grapeseed oil in a steady stream until the mixture has emulsified. Whisk in 2 teaspoons of lemon juice. If the mixture is too thick, add a few splashes of water with your fingertips to thin it out. Whisk to combine.Stir the arugula, basil, and chives into the mayonnaise and 1 teaspoon of lemon juice. Add sea salt and black pepper to taste.
Spread a generous layer of herb mayonnaise onto each cut side of the roll. On the bottom of each roll, stack the turkey, bacon, jalapeno, tomato, and arugula. Cover with the roll tops, slice in half, and serve immediately.
Adapted from Jean-Georges Vongerichten’s, Home Cooking with Jean-Georges.