Turkey Club Sandwich

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This is a great riff on the classic turkey club. Seasoned baked tomatoes add intense bursts of flavor, the Bibb lettuce is light and delicate, and the pickled onions adda bright note.

Ingredients

Mayonnaise, for spreading

18 slices thin white bread (we like Pepperidge Farm), lightly toasted

1 pound thinly sliced turkey

Fancy Oven Tomatoes

12 Bibb lettuce leaves

Pickled Red Onions

18 slices cooked bacon

Instructions

Spread a thin layer of mayonnaise on 1 slice of bread. Layer with 2 to 3 pieces of turkey, 2 or 3 Fancy Oven Tomatoes, and 1 lettuce leaf. Spread a thin layer of mayonnaise on both sides of a second piece of bread and place on top of first piece. Place a few Pickled Red Onions on top, then add 1 lettuce leaf and 2 pieces of bacon. Spread a thin layer of mayonnaise on a third piece of bread and place on top, mayonnaise side down. Place toothpicks through sandwich to secure pieces, and slice in half. Repeat with remaining ingredients.

Fancy Oven Tomatoes

Ingredients

6 plum tomatoes, cut in half lengthwise

1/4 cup olive oil

1 clove garlic, minced

2 teaspoons kosher or sea salt

Instructions

Heat oven to 250°. In a medium bowl, toss ingredients together. Spread into one layer on a rimmed sheet pan or in a casserole dish; bake about 2 hours or until tomatoes are soft and their skin is wrinkled. Yield: 12 pieces

Pickled Red Onions

Ingredients

2 to 3 red onions, thinly sliced

1/2 cup cider vinegar or white vinegar

1/2 cup rice-wine vinegar

4 garlic cloves, peeled and smashed

3 tablespoons sugar or honey

1 teaspoon black peppercorns

2 teaspoons kosher or sea salt

Instructions

In a medium saucepan, combine onions with just enough water to cover and bring to a boil. Remove from heat and drain well. In a separate medium saucepan, combine remaining ingredients and bring to a boil; add onions, reduce heat, and simmer 8 to 10 minutes. Transfer mixture to a container, cover, and refrigerate at least 1 day before serving. The onions will keep in the refrigerator up to 1 month. Yield: about 3 cups

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