A simple lunch idea from New York restaurateur Jean-Georges Vongerichten. "I like to make my sandwiches more French than American, which is to say, I use less meat. Here, there’s just enough turkey proportional to the other ingredients. Be sure to use high-quality roasted turkey here to best enjoy the bright, fresh arugula mayonnaise. Of course, the best turkey option will come from your Thanksgiving leftovers."
1 large egg yolk
2 tsp Dijon mustard
Kosher salt and freshly ground black pepper
1 cup grape seed or other neutral oil
2-1/2 tsp fresh lemon juice
2 oz. arugula, sliced (1-1/2 cups), plus 2 oz. whole arugula leaves (1-3/4 cups)
3/4 cup fresh basil leaves, sliced
1/3 cup finely chopped fresh chives
4 large ciabatta rolls, split
1 lb. sliced roasted turkey
8 slices good bacon, cooked until crisp
12 slices tomato (from about 3 tomatoes)
24 slices jarred pickled jalapeño
Step 1: Whisk together the yolk, mustard, and 1/4 tsp salt in a medium bowl until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in 2 tsp of the lemon juice until well blended.
Step 2: Stir in the sliced arugula, basil, chives, and remaining 1/2 tsp lemon juice. Season to taste with salt and pepper.
Step 3: Toast the ciabatta and spread a generous layer of the arugula mayonnaise on the cut sides. On the bottom of each roll, stack the turkey, whole arugula, bacon, tomato, and jalapeño. Cover with the roll tops, slice each sandwich in half, and serve immediately.
See more recipes from Jean-Georges Vongerichten.
Reprinted with permission from Jean-Georges Vongerichten's Home Cooking with Jean-Georges (2011 Clarkson Potter).