Turkey Bannock Recipe

Toast and butter

Heat a heavy skillet over medium heat. Add 1 tbs unsalted butter and let it melt and foam. Add the two bannock slices and toast 1–2 minutes per side until golden and slightly crisp. Remove to a plate and keep warm. Alternatively, toast in a toaster or oven and spread butter on one side of each slice.

Warm and season turkey

If your turkey is cold, warm the 4 oz of thinly sliced cooked turkey briefly in the same skillet over medium-low heat with 1 tsp olive oil, 1/4 tsp salt, and 1 tsp freshly ground black pepper. Sauté 1–2 minutes just until warmed through (do not overcook). Remove and set aside on a warm plate.

Whisk chile mayo

In a small bowl combine 3 tbs mayonnaise, 1 tsp sriracha, 1/2 tsp lime juice, 1/4 tsp smoked paprika, 1/8 tsp garlic powder, and 1/8 tsp salt. Whisk until smooth and taste; adjust heat or lime to preference. Cover and refrigerate briefly if desired to let flavors meld.

Place one toasted bannock slice on your work surface, buttered side up. Spread half (about 1 1/2 tbs) of the chile mayo evenly over the surface.

Layer the warmed turkey evenly over the mayo. Fan the slices so the meat covers the bannock.

Top the turkey with two thin slices of cheddar cheese. If you prefer the cheese slightly melty, return the open-faced sandwich to the skillet for 30–45 seconds or place under a broiler for 20–30 seconds—watch closely to avoid burning.

Add the washed lettuce leaves and the three tomato slices on top of the cheese. If using pickles or pickled red onion, add them now. Sprinkle chopped cilantro or parsley if using.

Spread the remaining chile mayo (about 1 1/2 tbs) on the second toasted bannock slice and place it mayo-side down atop the toppings to close the sandwich.

Press gently, then slice the bannock sandwich in half if desired. Serve immediately while bannock is warm and crisp.