Recipe video by Vic Chin

A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.

One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at Della Fattoria Café in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.

It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, make your own, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.

Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!

Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.

Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.

Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.
Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. (Wendy Goodfriend)

Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo

Makes 4 sandwiches

    Ingredients:

  • 8 ripe plum tomatoes
  • 1 tbsp olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce
  • 4 slices thick-cut smoked bacon
  • 4 ciabatta buns
  • 10–12 oz sliced leftover roast turkey
  • 4 oz sliced cheddar (about 4 sandwich-sized slices)
    Instructions:

  1. Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!
  2. Line a large rimmed baking sheet with foil and brush the foil with olive oil.
    Line a large rimmed baking sheet with foil and brush the foil with olive oil. (Wendy Goodfriend)
    Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.
    Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. (Wendy Goodfriend)
    Drizzle with 1 tbsp olive oil and sprinkle all over with salt.
    Drizzle with 1 tbsp olive oil and sprinkle all over with salt. (Wendy Goodfriend)
    Spread into an even layer, cut side up and roast for about 1 1/2 hours.
    Spread into an even layer, cut side up and roast for about 1 1/2 hours. (Wendy Goodfriend)
    Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.
    Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. (Wendy Goodfriend)
  3. While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.
  4. Mince the seeded chipotle chiles.
    Mince the seeded chipotle chiles. (Wendy Goodfriend)
    Stir together the mayonnaise and chipotle and adobo.
    Stir together the mayonnaise and chipotle and adobo. (Wendy Goodfriend)
    In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.
    In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. (Wendy Goodfriend)
  5. Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.
  6. Spread each cut side of the bread with the chipotle mayo.
    Spread each cut side of the bread with the chipotle mayo. (Wendy Goodfriend)
    Layer the bottom of each bun with cheddar.
    Layer the bottom of each bun with cheddar. (Wendy Goodfriend)
    Next add a layer of turkey.
    Next add a layer of turkey. (Wendy Goodfriend)
    Then add a layer of roasted tomatoes.
    Then add a layer of roasted tomatoes. (Wendy Goodfriend)
    Finally, add a layer of bacon.
    Finally, add a layer of bacon. (Wendy Goodfriend)
    Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.
    Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. (Photos: Wendy Goodfriend, Video: Vic Chin)
Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo 22 November,2017Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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