A better turkey sandwich
by digby
Isn’t it time to make a better turkey sandwich?
To call a turkey sandwich the stuff of memories sounds far-fetched (few have waxed Proustian about a turkey club), but that’s what it is to Peruvian chef Ricardo Zarate. The chef behind Los Angeles’ Mo-Chica and Picca came to know and love the turkey sandwich not in his native Lima but while working at the Millennium hotel in London early on in his culinary career. The object of his craving: roasted turkey with fried sweet potatoes and jalapeno-cilantro aioli between two slices of buttery brioche.
“To be honest,” says Zarate, “Peruvians eat turkey only for Christmas. Christmastime it’s crazy — you know at dinner we have to have the turkey … marinated with Peruvian spices, garlic, salt, pepper, a little Pisco, soy sauce.” Now he’s inspired to make it for Thanksgiving — so he can make the sandwich he still remembers.
This week, the leftover-turkey sandwich looms especially large. According to the NationalTurkey Federation, 91% of Americans eat turkey — about 675 million pounds of it — for Thanksgiving. And much of Thursday’s bird will probably end up between a couple of pieces of bread. So, what better time to revisit the turkey sandwich?
Adapted from Michael Voltaggio of Ink.Sack
Mostarda
1 (9-ounce) Granny Smith apple, peeled, cored and diced
1 3/4 cups (9 ounces) dried apricots and raisins
1 1/2 teaspoons cider vinegar
Zest and juice of 1 orange
1 small cinnamon stick
1/4 cup (1¾ ounces) brown sugar
1/2 cup plus 2 tablespoons whole grain Dijon mustard
In a saute pan over medium heat, sweat the apples until they start to become tender, stirring frequently, 4 to 6 minutes. Stir in the dried apricots and raisins, the cider vinegar, orange zest and juice, cinnamon stick and brown sugar, and cook, stirring frequently, until the mixture begins to break down and takes on a deep, golden brown color, about 20 minutes. Remove from heat and stir in the mustard. Cool to room temperature. This makes a generous 2 cupsmostarda, which will keep, covered and refrigerated, up to 1 week.
Sandwich assembly
2 (4-inch) sections crusty French baguette, halved
10 ounces sliced turkey breast
6 slices (4 ounces) Camembert cheese
Olive oil
2 tablespoons mayonnaise
1/2 cup arugula
1/4 to ½ cup mostarda, or to taste
1. On the bottom half of each baguette section, place half of the turkey. Top the turkey with the cheese slices, then lightly drizzle over a little olive oil. Toast the open sandwiches until crisp and lightly golden, 2 to 6 minutes, depending on the heat of the toaster or oven.
2. Spoon a generous amount of the mostarda over the melted cheese, then top with the arugula. Spread 1 tablespoon mayonnaise over each toasted baguette top, then invert each top over the rest of the sandwich to assemble. Serve immediately.
.