Talk about a quick lunch with bacon. I was hungry but I didn’t want a limp and sorry-looking sandwich. I wanted something filling, semi-healthy, and of course, robust. (I think robust is a good word to describe this sandwich.) The only shortcut I took here is to buy a few slices of honey-roasted turkey from the grocery deli. Using one loaf of French bread, this recipe fed two hungry people.
4 slices of honey-roasted turkey breast
4 slices of bacon
1 avocado, halved, pitted, thinly sliced
1 portobello mushroom
1 bunch of arugula, rinsed and patted dry
French bread, halved, toasted
For onion relish:
1 yellow onion, thinly sliced
1/8 cup dark brown sugar
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 egg yolk
1 garlic clove, minced
1 tsp Dijon mustard
2 tbsp sherry vinegar
oil, salt, pepper
1. Make onion relish. In a saucepan, boil the onions in water until soft. Remove from heat and drain. Return to the pot and add brown sugar, red-wine vinegar and balsamic vinegar. Simmer in low fire until liquid is thick–I had this simmering until I was ready to assemble the sandwich. Stir occasionally.
2. In the meantime, roast portobello mushroom. Preheat oven to 400º. Place mushroom, pleats side up, on a baking sheet. Drizzle some olive oil and balsamic vinegar on mushroom and roast until soft. When cool to the touch, slice and set aside.
3. Cook bacon. Using a skillet, cook about 4 slices of bacon until crisp. Remove to a paper towel-lined plate. Set aside.
4. Make aïoli. In a blender, purée yolk, garlic, mustard and sherry vinegar until smooth and creamy, 2 minutes. Slowly drizzle olive oil into running blender until completely emulsified, about 2 minutes. If aïoli gets too thick, add a small amount of warm water, 1 tsp at a time. Season with salt and pepper and cover and refrigerate until ready to use.
5. Assemble sandwich! Lay toasted bread halves on a chopping board. On one half, spoon the onions and top with the meats and vegetables. Drizzle with aïoli. Top with the other half and hold together using a toothpick.