Italian-Style Turkey Club

Italian Style Turkey CLubWe’re back!    Sorry for dropping off, but we were still cooking just not blogging.    I will try and share some of my past experiences in the next few weeks.    Anyway, I just wanted to share this great recipe from last weekend.    It’s from America’s Test Kitchen 30 minute meals.    Hands down, it’s probably one of the best club sandwiches I’ve ever had.    My wife couldn’t stop raving about it, and I think if I were to start my own diner, this would absolutely be on the menu.   

Ingredients are definitely key here so get the best.   I got my turkey and pancetta from the deli.   The sourdough was from pepperidge farm.      If you can’t find pancetta, use bacon of course.   If you can’t find sourdough bread, you can substitute any sliced sandwich bread, but make sure that it’s hearty enough to hold up to the substantial fillings in this sandwich.    Lastly if you can’t find or don’t like arugula, use baby spinach instead.    I enjoyed the peppery bite of arugula here which complimented the other flavors perfectly.

This is a sandwich symphony of taste.   Yum 🙂

Italian-Style Turkey Club
serves 4

Ingredients
8 slices pancetta
12 slices sourdough bread
½ cup mayonnaise
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
salt and pepper
1 pound sliced smoked deli turkey
2 cups baby arugula
2 tomatoes, sliced thin

Directions

1. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees.   Arrange pancetta in single layer on rimmed baking sheet and cook on lower-middle rack until crisped and brown, about 10 minutes.   Transfer to paper towel-lined plate.   Heat broiler.   Arrange bread in single layer on second rimmed baking sheet and toast on upper-middle rack until golden brown and crisp, 1 to 2 minutes per side.

2. Meanwhile, whisk mayonnaise, rosemary, garlic, lemon zest, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper together until smooth.

3. Spread mayonnaise mixture evenly over 8 slices of bread on one side.   Divide turkey evenly among 4 of these slices.   Top turkey with arugula and plain bread slice, followed by 2 slices tomato, 2 slices pancetta, and remaining bread, mayonnaise side down.   Cut each sandwich into quarters and serve.

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