I love a great sandwich, especially in the summer. My sis (and floral-design mentor) Hellen and her son Will are great cooks; last summer they served up one of their own inventions. I loved it so much, I asked for the recipe. Now I make it often.
You’ll notice there are no amounts given in the instructions that follow. That’s because everybody’s got a different idea about how much is enough for a sandwich.
Will & Hellen’s Turkey Sandwiches
Sliced sourdough bread
Provolone, Swiss or Monterey jack cheese
Deli roasted turkey, sliced thin
Red onions, sliced thin and separated into rings
Tomato, sliced (homegrown if you got ’em, otherwise try for heirlooms from your local farmers market)
Mince up a jalapeno and stir into mayonnaise.
Fry bacon till crisp. Drain the grease from the pan and warm the turkey slices in the same pan.
Spread butter and/or olive oil on the bread and grill in a frying pan; melt a slice of cheese on one slice of the bread for each sandwich.
Serve open-face, piling the bacon, turkey, romaine, thin slices of red onions, tomato slices on one side. Let each person add however much jalapeno mayo he or she needs before slapping the top slice over the stack. This sandwich tastes great with bread-and-butter pickles and and my favorite – Lays potato chips.
I love these sandwiches, my honey loves them, and I bet you will too!