Recipe

January 30, 2012

Turkey & Bacon Sandwich Recipe

Recipe: Jean-Georges Vongerichten

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Try out New York City chef Jean-Georges Vongerichten’s easy Turkey & Bacon Sandwich recipe for a quick and satisfying treat.

Ingredients

  • 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

Directions

Yield:

  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.
  2. Stir in the sliced arugula, basil, chives, and remaining 1/2 tsp lemon juice. Season to taste with salt and pepper.
  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.
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Photographer:

John Kernick

Source:

Home Cooking with Jean-Georges (2011 Clarkson Potter).

Tags: bacon chef cookbook Home Cooking With Jean-Georges Jean-Georges Jean-Georges Vongerichten Leftovers New York Recipe Restaurant Sandwich turkey

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