Sliced turkey is layered with oven-baked tomatoes, pickled red onions, and crunchy bacon.
Photo Credit : Puckett, Howard L.This is a great riff on the classic turkey club sandwich. Seasoned baked tomatoes add intense bursts of flavor, the Bibb lettuce is light and delicate, and the pickled onions add a bright note.
Yield:
6 sandwichesIngredients
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
Instructions
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
Ingredients
6 plum tomatoes, cut in half lengthwise
1/4 cup olive oil
1 clove garlic, minced
2 teaspoons kosher or sea salt
Instructions
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
Ingredients
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
Instructions
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
