Turkey and Bacon Sandwich with Arugula Mayonnaise

Name: Turkey and Bacon Sandwich with Arugula Mayonnaise
Yield: Makes 4
Ingredients: 1 large egg yolk; 2 teaspoons Dijon mustard; Kosher salt and freshly ground black pepper; 1 cup grapeseed or other neutral oil; 2 1/2 teaspoons fresh lemon juice; 2 ounces arugula, sliced (1 1/2 cups), plus 2 ounces 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 pound sliced roasted turkey; 8 slices good bacon, cooked until crisp; 12 slices tomato (from about 3 tomatoes); 24 slices jarred pickled jalapeño

January 24, 2012

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 mayonnaise. Of course, the best turkey option will come from your Thanksgiving leftovers (page 146).

Recipe notes

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