Club sandwiches with smoked turkey, bacon and apricot curry mayo


(Mass Call) – If you are having a picnic or a late summer party, our next guest is here to share a delicious idea that is sure to be a crowd pleaser! Fabulous cookbook author and chef Betty Rosbottom is here to show us how to make the ultimate club sandwich, with apricot curry mayo!

For this delicious club sandwich, a whole loaf of ciabatta bread is cut in half lengthwise and the halves spread with curried apricot mayonnaise and quickly prepared. Next comes a layered garnish of lettuce, thinly sliced ​​smoked or roasted turkey, tomatoes, green onions and bacon. Then the top half of the bread is put in place and the bread is sliced ​​(vertically) into portions.
If you are carrying the sandwich, be sure to keep it cool until ready to serve. For toppings, add chips and pickles, and offer slices of fresh melon along with your favorite cookies or brownies for dessert.

Apricot curry mayo
1 cup purchased good quality mayonnaise, such as Hellman’s
3 tablespoons of apricot jam
1 teaspoon of curry powder
1 large ciabatta bun, about 12 inches long by 5 inches wide (See Baking Tip)
Boston or other soft lettuce leaves
8 ounces of thinly sliced ​​smoked or roasted turkey (See Cooking Tip)
Freshly ground black pepper and kosher salt
2-3 medium tomatoes, sliced ​​1/4 inch thick
Barely 1/2 cup thinly sliced ​​green onions (just the white and light green parts)
5 slices of bacon, fried until crisp and broken in half

  1. For the Apricot Curry Mayonnaise, whisk together mayonnaise, canned apricots and curry powder until blended in a small bowl. (Mayonnaise can be made 1 day ahead; cover and refrigerate.)
    2, With a serrated knife held parallel to the work surface, cut the ciabatta in half horizontally. Using your fingers, remove 1/2 to 3/4 of an inch of the bread in the top half, creating a cavity. (Save for making breadcrumbs or tossing.) Spread each cut side generously with 1/2 cup apricot mayonnaise. You may have mayonnaise left over depending on the size of your bread.
  2. Arrange enough lettuce leaves to cover the bottom half of the ciabatta. Top with stacked slices of smoked or roasted turkey. Season with several black peppercorns. Make a layer of sliced ​​tomatoes and season them lightly with salt and several black peppercorns. Sprinkle green onions over the tomatoes. Top with slices of bacon cut in half. Cover with the top half of the ciabatta and press.
  3. Arrange on a plate and using a serrated knife, cut (vertically) the club sandwich into 5 to 6 portions. If desired, use a skewer to secure each sandwich. For 5 to 6 people
    Cooking Tips: Buy a ciabatta that has a light, not heavy crust for easy slicing. (Crispy artisan breads don’t work well because they’re difficult to slice into portions.)
    Smoked or roasted turkey bought at the deli counter in the grocery store works well.

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