Favorite Turkey Sandwiches
Ingredients
2 sandwich-size pieces
Kowalski's Artisan Focaccia Bread (from the Bakery Department), sliced in half horizontally
- Sun-Dried Tomato-Basil Aioli (recipe below), to taste
8 oz.
thinly sliced deli roasted turkey
4 thin slices
provolone or baby Swiss cheese
- garnishes, to taste: mixed greens, thinly sliced red onion and thinly sliced tomato
Directions
- Place a baking stone in the oven; preheat oven to 500°.
- Spread cut sides of all four pieces of bread with aioli. Pile turkey evenly on each piece of bread; cover turkey with sliced cheese.
- Place all halves in the oven on the preheated baking stone; bake until cheese is melted and just barely beginning to turn golden (about 3 min.).
- Move halves to a plate; pile greens, onion and tomato on one half of each sandwich, then top with the other halves.
- Cut sandwiches in half; serve immediately.
SUN-DRIED TOMATO-BASIL AIOLI: In a small dish, stir together ½ cup mayonnaise, 2-3 tbsp. finely minced oil-packed sun-dried tomatoes (to taste), 1-2 tsp. finely minced fresh basil (to taste), ½ tsp. freshly pressed garlic, ¼ tsp. superfine sugar and ¼ tsp. rice vinegar. Season with kosher salt and freshly ground Kowalski's Black Peppercorns to taste. Makes about ½ cup.
