Turkey Club Sandwich with Chipotle Mayonnaise

Turkey Club SandwichMy 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
  • Mayonnaise
  • 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.


Pulled Beef with Peperoncini Peppers

Pulled Beef with Peperoncini PeppersI will start by giving my hats off to my Aunt Beth for this recipe. A few years back while visiting relatives in Indiana, my aunt had a slow cooker going with beef and peperoncini peppers. At first thought, I thought ‘peperoncini peppers?’, but after trying this, and packing it high on a bun, I was sold. It has been a while since I last saw my relatives in Indiana, and while shuffling through the compilation of family recipes this past weekend, led me to pulled beef with peperoncini peppers.

Before we begin, I just want to say that this takes about 30 seconds to put together, and about 8 hours to cook.


  • 1 brisket (I believe my aunt used a chuck roast)
  • 1 16oz jar of peperoncini peppers, with the juices
  • Large rolls or buns for sandwiches

Toss the ingredients in a slow cooker and let it go on low for eight hours. When you are ready to serve, the beef will just fall apart. Now you might be thinking this is too spicy, or too hot to eat due to the peppers, but you are wrong. The peppers themselves are a bit mild and tangy, and that is some of the flavor that melts into the meat, while at the same time smooths out the pepper flavor.


Chicken Salad Sandwich

Chicken Salad SandwichMy wife loves a chicken salad sandwich. It might be one of her top five favorite sandwiches. Personally, I think they are just ok, and as I have attempted to try chicken salad sandwiches at a few restaurants in my life, I found that what I did not like about them was their texture, or containing way too much mayonnaise. For the past couple of years I have attempted to make my version of a chicken salad sandwich, and one that I have truly come to love. What makes mine so good is the not only the texture, but the ingredients that go into it. Lets find out why.


  • Grilled chicken breasts, marinated with sesame and garlic, cooled and chopped
  • 2 ribs of celery, cleaned and diced
  • Fresh mint, finely chopped
  • 1/2 red bell pepper, diced
  • 1/2 cucumber, seeded, diced
  • 1 green onion, sliced thin
  • 1/2 cup mayonnaise
  • Lots of fresh ground pepper
  • Great bread

Basically, once you have grilled your chicken breasts (I did this the night before during a family get together), chopped to the texture that you desire; I prefer mine a bit on the chunky side. Prepare all of your vegetables and combine all of the ingredients into a large bowl. Add your mayonnaise, to build a light maynonnaise consistency. Now, get whatever bread you love, and build your sandwich, laying a couple of scoops of the salad on your bread. Serve with cheese if you prefer. The flavors of the onion, mint, and bell pepper really bring this sandwich to life. How do you make your chicken salad?