Lechón Pavo Club Recipe

Prep the marinade

In a medium bowl whisk together olive oil, minced garlic, orange juice, lime juice, soy sauce, brown sugar, chopped oregano, adobo (if using), salt and pepper until sugar dissolves.

Marinate the turkey

Place the turkey breast (or small whole turkey) in a large resealable bag or a roasting pan. Pour half the marinade over the turkey, massaging it under the skin where possible and all over the surface. Reserve the remaining marinade. Refrigerate for at least 4 hours, preferably overnight.

Roast

Preheat oven to 375°F (190°C). Remove turkey from fridge 30 minutes before roasting to come toward room temperature. Place turkey on a rack in a roasting pan breast side up. Pour the reserved marinade into the bottom of the pan (not directly over skin) to keep meat moist. Tent loosely with foil. Roast about 20 minutes per pound, approximately 1 hour 20 minutes for a 4-lb piece, until internal temperature reaches 165°F (74°C) at thickest part. Remove foil for the last 20–30 minutes to allow skin to brown and crisp. Baste once with pan juices halfway through roasting.

Rest and slice

Remove turkey from oven and transfer to a cutting board. Tent with foil and let rest 15–20 minutes to redistribute juices. Carve thin slices for sandwiches. Reserve pan drippings for serving if desired.

Prepare bread and mayo

Butter one side of each bread slice lightly. Toast buttered sides in a skillet over medium heat or under a broiler until golden and crisp. While warm, spread mayonnaise on the untoasted sides of each slice (about 1 tablespoon per slice).

Layering (classic triple-decker)

For each sandwich: place one mayo-spread slice mayo-side up. Top with 2 lettuce leaves, 2–3 slices of tomato (season lightly with salt), and 3–4 oz (85–115 g) of thinly sliced lechón pavo. Add a second bread slice (mayo-side up), then top with 3 slices of bacon and 1–2 slices of cheese. Add the final bread slice (mayo-side up) and press gently. If you prefer a double-decker, omit the middle bread and cheese layer.

Finish and serve

Secure each sandwich with 2 toothpicks or sandwich picks, cut diagonally into halves or thirds. Garnish with pickle slices and sprinkle chopped cilantro or parsley if desired. Serve with lime wedges on the side and reserved pan juices for dipping.

Cook bacon until crisp in a skillet over medium heat or bake at 400°F (200°C) on a rack-lined sheet for 15–20 minutes. Drain on paper towels. If you want warm cheese, briefly melt cheese on bacon in a hot skillet or under the broiler before assembling.