My turkey is finally gone, and I have to be honest with all of you, I am kind of glad. I’m “turkied out”. Before I close the chapter on this Thanksgiving holiday, I want to end it with a pretty awesome throw together; the turkey club with a kick. It is not often I order a club sandwich when dining, but I have always enjoyed it, and always take a peek at the club when others order it. Today I decided to make the turkey club my way, and you will possibly want to do the same as it is packed with smoked bacon, avocado, and an awesome chipotle mayo.
- Three Slices of white Bread
- Oven Roasted Turkey, to your liking
- Fresh Romaine Lettuce
- Mild Cheddar Cheese Slices
- 3 Slices of cooked, smoked bacon
- 1 Chipotle Pepper in Adobo Sauce
Begin by making the chipotle mayo. Remove a chipotle pepper from the adobo sauce, and finely chop it. Add a few tablespoons of the mayo to a bowl, and throw in the chopped chipotle pepper and stir. Next, toast the bread. Core out your avocado, by running a knife down the middle, and around the pit. Open up, and either take your knife and hit it into the pit of the avocado and removing it that way, or using a spoon. Then dig out the avocado. The hard part is over, because now we are ready to stack and have a great club sandwich.
Add the chipotle may to a slice of bread. Top with a slice of cheddar cheese, turkey, bacon, lettuce, and avocado. Add another slice of the bread and repeat the process. To the bottom of the third piece of bread, add the remaining mayo. You are ready to go. Either slice this in half, or do what I did and just open up wide, and get to it. Trustt me, the flavors of the chipotle mayo and avocado make this one a must make.
There is something to be said about the food that we can create during the seasons, and as much as I love barbecue and smoking in the summer months, I must say that I enjoy the bold and comfortable flavors of late autumn and early winter. For this past Thanksgiving, I wanted to bring a mixed green salad to the table, with the bold flavor of stilton blue cheese.
- Mixed baby greens
- Stilton blue cheese
- Smoked Bacon, cooked and crumbled.
- 1 tbsp baslamic vinegar
- 2 tbsp sherry
- 1 tbsp lemon juice
- fresh black pepper
- olive oil
Start by cooking the bacon. Once cooked, place on some paper towel to drain any excess oil. Next, add the greens to the bowl. In a seperate bowl, add all the dressing ingredients, with the exception of the olive oil. Get a whisk, and slowly add in the olive oil, continuing to whisk. Taste the dressing. It should be smooth and tart, but not too sour. If it is too sour, keep whisking in a bit more olive oil.
The goal is that you want this salad to have a very light dressing, not something that soaks the leaves.
When you are ready to serve, mix the dressing with the greens. (I like to plate individually). To your salad plate, add the greens, crumble a bit of the bacon on top, as well as the blue cheese. Serve with a bacon wrapped breadstick. Enjoy.
P.S. I have also used bacon wrapped figs on this one and it is truly delicious as well.