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This recipe was inspired by my mother, who deprived me of a normal childhood. While my upbringing wasn't quite like an Augusten Burroughs book, I certainly didn't have normal school lunches. Sandwiches were swapped out for kuku and baby carrots, and Fruit Roll-Ups were replaced with fresh herbs and lavashak (a Persian fruit roll-up).
What I wanted was a simple sandwich—one with turkey and lettuce and tomatoes and maybe some chips inside. What the cool kids were eating.
Turkey Sandwich with Pepper Jack, Barbecue Chips and Spicy MayonnaiseRecipe from the Tasting Table Test Kitchen
Yield: 4 sandwiches
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
For the Spicy Mayonnaise:
½ cup mayonnaise
1 tablespoon ketchup
1 teaspoon fresh lemon juice
½ teaspoon sweet paprika
½ teaspoon Colman's Mustard Powder
¼ teaspoon cayenne
For the Sandwich:
8 slices whole-grain bread
1 pound thinly sliced turkey
8 thin slices pepper jack cheese
3 cups shredded iceberg lettuce
2 beefsteak tomatoes, thinly sliced
Kosher salt and freshly ground black pepper, to taste
4 dill pickles, thinly sliced
One 6-ounce bag barbecue chips, lightly crushed
1. Make the spicy mayonnaise: In a small bowl, combine all the ingredients. Set aside.
2. Make the sandwich: Spread one side of each slice of bread with the dressing. Divide the turkey, cheese, lettuce and tomatoes between 4 of the bread slices, and season with salt and pepper. Top with the pickles, a small handful of the chips and the remaining bread slices. Serve immediately.
Cinnamon Rolls →
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