This sandwich, while simple, is full of good ingredients and flavours. The jalapeno mayo elevates the flavours of the whole sandwich without overpowering, and the selection of meats compliment each other. This is a no fuss recipe perfect for a big gathering.
Turkey and Basturma Party Sized Club Sandwich
Prep Time: 15 minutes Cook Time: 18 minutes Yield: 8-12 pieces
INGREDIENTS
1 large bread ring (alternatively, use a sheet pan loaf like focaccia or Hawaiian rolls)
150 g Montréal smoked turkey breast slices
150 g basturma
200 g beef bacon
1/2 cup kewpie mayonnaise
2 mild jalapeño peppers, deseeded (use 1 if it’s a very spicy pepper)
1/2 tsp olive oil
4-6 slices of red leaf lettuce, cut into large chunks
3 firm vine tomatoes, cut into thick slices
Salt and pepper
Bagel seasoning
DIRECTIONS
Preheat the oven to 400F. Line a baking tray with parchment paper. Lay the bacon slices out on the pan. Cut your jalapeños in half and remove the seeds and stem. Rub with a little bit of olive oil and sprinkle with salt and pepper. Lay on the pan, skin side up. Bake for 18-20 mins until the bacon is crisp and the jalapeños are charred.
Mince up the roasted jalapeños into a chunky paste, and add them to a small mixing bowl with the kewpie mayonnaise, and a pinch of salt of pepper. Mix well to combine. For best results, make this one day ahead and store it in an airtight container in the fridge until ready to use.
Cut the bread ring in half, and generously spread the jalapeño mayonnaise on both sides. Put the top away while you make the sandwich.
Layer the lettuce on top of the bread, then the tomatoes. Sprinkle the tomatoes generously with salt, pepper, and bagel seasoning. Next, fold the turkey and arrange it on top of the tomatoes. Layer the basturma on next, then the cooled, crisp bacon. Close the sandwich and cut into 8-12 pieces.
NOTES
To make the sandwich easier to cut, wrap it in cling wrap then cut it. It will keep the filling in place, and your guests can unwrap it before they eat.