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 information

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

Preparation

Step 1
Whisk together the yolk, mustard, and 1/4 teaspoon 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 teaspoons of the lemon juice until well blended.
Step 2
Stir in the sliced arugula, basil, chives, and remaining 1/2 teaspoon lemon juice. Season to taste with salt and pepper.
Step 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.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.

TagsSandwich Arugula Leafy Greens Vegetable Basil Herbs & Spices Chive Turkey Poultry Bacon Cured Meat Meat Tomato Jalapeño Chile Lunch Dinner Dairy Free Nut Free Easy Quick No-Cook Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes