Turkey Club Sandwich

Sandwiches Recipes

Preparation Time: 15 minutes

Start to Finish Time: 1 days

Yield: 6 sandwiches

This is a great riff on the classic turkey club. Seasoned baked tomatoes add intense bursts of flavor, the Bibb lettuce is light and delicate, and the pickled onions adda bright note.

• Mayonnaise, for spreading
• 18 slices thin white bread (we like Pepperidge Farm), lightly toasted
• 1 pound thinly sliced turkey
• Fancy Oven Tomatoes
• 12 Bibb lettuce leaves
• Pickled Red Onions
• 18 slices cooked bacon

Spread a thin layer of mayonnaise on 1 slice of bread. Layer with 2 to 3 pieces of turkey, 2 or 3 Fancy Oven Tomatoes, and 1 lettuce leaf. Spread a thin layer of mayonnaise on both sides of a second piece of bread and place on top of first piece. Place a few Pickled Red Onions on top, then add 1 lettuce leaf and 2 pieces of bacon. Spread a thin layer of mayonnaise on a third piece of bread and place on top, mayonnaise side down. Place toothpicks through sandwich to secure pieces, and slice in half. Repeat with remaining ingredients.

Fancy Oven Tomatoes

• 6 plum tomatoes, cut in half lengthwise
• 1/4 cup olive oil
• 1 clove garlic, minced
• 2 teaspoons kosher or sea salt

Heat oven to 250°.

In a medium bowl, toss ingredients together. Spread into one layer on a rimmed sheet pan or in a casserole dish; bake about 2 hours or until tomatoes are soft and their skin is wrinkled.

Yield: 12 pieces

Pickled Red Onions

• 2 to 3 red onions, thinly sliced
• 1/2 cup cider vinegar or white vinegar
• 1/2 cup rice-wine vinegar
• 4 garlic cloves, peeled and smashed
• 3 tablespoons sugar or honey
• 1 teaspoon black peppercorns
• 2 teaspoons kosher or sea salt

In a medium saucepan, combine onions with just enough water to cover and bring to a boil. Remove from heat and drain well. In a separate medium saucepan, combine remaining ingredients and bring to a boil; add onions, reduce heat, and simmer 8 to 10 minutes. Transfer mixture to a container, cover, and refrigerate at least 1 day before serving. The onions will keep in the refrigerator up to 1 month.

Yield: about 3 cups

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