Smoked Turkey & Cheddar Sandwich (Alma)

Ainekset

Ingredients (for 2 sandwiches):

1/2 lb (8 oz) wild-acres style smoked turkey breast, thinly sliced

4 slices 2-year aged cheddar cheese

1 cup shredded romaine or green leaf lettuce

1 medium tomato, sliced

1/4 cup dill pickles, thinly sliced lengthwise

2 French rolls or small baguettes (split but not fully sliced)

Aioli (see quick recipe below)

Herb vinaigrette (see recipe below)

Optional: freshly ground black pepper, pinch of salt

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Quick Aioli (Garlic Mayo):

1/3 cup mayonnaise

1 small garlic clove, finely minced or grated

1 tsp lemon juice

Salt to taste

Instructions: Mix all ingredients until smooth. Let sit 10+ minutes for flavor to meld.

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Herb Vinaigrette:

2 tbsp olive oil

1 tbsp white wine vinegar or champagne vinegar

1 tsp Dijon mustard

1 tbsp chopped fresh parsley

1 tsp chopped fresh thyme

1 tsp chopped fresh basil or chives

Salt & pepper to taste

Instructions: Whisk together until emulsified. Adjust acidity and herbs to taste.

Ohjeet

Assembly Instructions:

Toast the French rolls lightly if desired — crusty but not hard.

Spread aioli generously on the top and/or bottom halves of the rolls.

Add a layer of aged cheddar slices.

Pile on the smoked turkey slices.

Add a layer of lettuce, tomato slices, and dill pickles.

Drizzle or brush on herb vinaigrette over the veggies.

Close sandwich and slice in half diagonally.

Serve with kettle chips or a pickle spear for a deli-style touch.