[DRAFT]GLORIA, LOOKING AT THE MENU: They named you after a sandwich? JAY: No, they named a sandwich after me. GLORIA: Turkey, bacon, Swiss cheese, red peppers, anchovies on wheat? JAY: Most people stop after salty bacon, but I doubled down with the anchovies.
Recipe courtesy of Oxmoor House
Print
The Jay Pritchett
Total:
10 min
Prep:
10 min
Yield:
2 sandwiches
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
2 sandwiches
Level:
Easy

Ingredients

  • 1 garlic clove, mashed
  • Pinch of kosher salt
  • 2 anchovy fillets, chopped
  • 2 tablespoons red wine vinegar
  • 1/2 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • Sandwiches:
  • 6 slices whole-grain bakery bread, lightly toasted
  • 1/4 cup jarred piquillo peppers or roasted red peppers, cut into thin strips
  • 6 ounces thinly sliced turkey
  • 2 cups baby arugula or shredded lettuce
  • 8 slices crisp-cooked bacon

Directions

Make the anchovy aioli: In a medium bowl, using a spoon, mash the garlic, salt, and anchovy to a paste. Whisk in the vinegar, then the mayonnaise. Gradually whisk in the oil. 

Make the sandwiches: Arrange two of the slices of toast on a work surface and spread each with 1 tablespoon of the aioli. Arrange the roasted peppers, followed by the turkey and half of the arugula, on top of the aioli. Arrange two more slices of toast on a work surface and spread each with 1 tablespoon of the aioli. Top with the bacon and remaining arugula. Place them on top of the first slices. Spread each of the two remaining slices of toast with 1 tablespoon of the aioli. Place, face down, on the sandwich and press lightly to compact. Poke two skewers in each sandwich, cut them in half down the middle, and serve.

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