Recipe courtesy of Oxmoor House

The Jay Pritchett

[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.
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 sandwiches
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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

  1. 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. 
  2. 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.