Wood Fired Turkey Recipe
wood fired turkey, roasted poblano, havarti cheese, rosemary habanero aioli on ciabatta roll, side fries (add bacon +4)
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Ingredients
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Turkey & Sandwich Build
Rosemary Habanero Aioli
Fries (Side)
Optional Add-on
Method
Turkey & Sandwich Build
Preheat Wood Fire or Oven
Preheat wood-fired oven or grill to medium-high heat (about 425–475°F / 220–245°C). If using a conventional oven, preheat to 450°F (230°C).
Season Turkey
Pat the turkey breast slices dry. In a small bowl combine 1 tablespoon olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and the chopped rosemary. Brush or rub the mixture all over the turkey slices so they are evenly coated.
Wood-Fire Roast Turkey
Place turkey slices on a sheet pan or grill-safe tray. Roast over the wood-fired oven or on the hot grill for about 8–12 minutes, flipping halfway, until internal temperature reaches 165°F (74°C) and edges develop light char. If using an oven, roast 10–14 minutes. Remove and let rest 5 minutes, then slice thinly if needed.
Prep Poblano and Toast Rolls
Brush poblano peppers lightly with 1 tsp olive oil. Place whole peppers directly on the grill or under broiler until skin is blackened and blistered, turning to char evenly, about 6–8 minutes. Transfer to a bowl covered with plastic wrap or a sealed container to steam for 10 minutes. When cool, peel off skin, remove seeds and stems, and slice into strips. Split ciabatta rolls and brush cut sides with remaining olive oil. Toast cut sides briefly on the grill or in the oven until slightly charred and crisp, about 1–2 minutes.
Assemble Sandwiches
Spread about 1 tablespoon of rosemary habanero aioli on the bottom half of each toasted ciabatta roll. Layer equal portions of roasted turkey (about 4 oz per sandwich), 2 slices Havarti cheese, roasted poblano strips, and optional crispy bacon if using. Close the sandwich with the top roll. If you want the cheese melted, place assembled sandwiches back on the grill or in the oven for 1–2 minutes just until cheese softens.
Rosemary Habanero Aioli
In a small bowl combine 1/2 cup mayonnaise, minced habanero (start with 1/2 pepper; add more to taste if you want more heat), 1 tsp minced fresh rosemary, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Whisk thoroughly until smooth. Taste and adjust seasoning or heat. Refrigerate at least 15 minutes to let flavors meld before spreading on rolls.
Fries (Side)
Coat and Fry - First Fry (if double-frying)
Toss dried potato sticks with 1 tsp cornstarch to help crisping. Heat oil in a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels.