Goy Vey Recipe

Sandwich

1. 1

   Prepare vegetables

   Wash and thoroughly dry the lettuce leaves. Slice the tomato into 6 even slices about 3–4 mm (1/8–1/4 in) thick. Lightly season the tomato slices on both sides with about 1/4 teaspoon kosher salt and a pinch of black pepper; set aside.

2. 2

   Cook beef bacon (if not already cooked)

   If your beef bacon is uncooked, cook it in a skillet over medium heat 3–5 minutes per side until crisp, or bake in a 200°C (400°F) oven on a rack-lined sheet for 10–12 minutes. Transfer to a paper towel-lined plate to drain and cool. If using pre-cooked bacon, briefly crisp in skillet 30–60 seconds per side for best texture, then drain.

3. 3

   Lightly toast challah (optional)

   If you prefer a slightly toasted sandwich, very lightly butter one side of each challah slice (use a thin smear, about 1/8 tsp per slice) and toast in a skillet over medium heat 30–60 seconds per side until just golden. Alternatively, use a toaster or broiler for 30–60 seconds. Sandwich can also be assembled with bread completely cold per description.

4. 4

   Assemble mayonnaise mixture

   In a small bowl combine 6 teaspoons mayonnaise with 2 teaspoons Dijon mustard (optional) and remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Stir until smooth. This yields a lightly seasoned spread for all sandwiches.

5. 5

   Build sandwiches

   Lay out 4 slices of challah as the bottoms. Spread an even layer of the mayonnaise mixture (about 1.5 tsp per bottom slice). On each bottom slice, layer: 75 g (about 2 oz) sliced turkey (divide the 300 g evenly among 4 sandwiches), one to two slices of cheddar, 1–2 leaves of lettuce (folded to fit), and 1–2 tomato slices (one sandwich gets 1–2 slices depending on size). Top with 1–2 slices of crisp beef bacon per sandwich. Spread remaining mayonnaise mix (about 1.5 tsp) on the inside of the top challah slices and press tops onto sandwiches to close.

6. 6

   Finish and serve

   Cut each sandwich in half on the diagonal with a sharp knife for clean slices. Serve cold on a platter. If preparing ahead, wrap sandwiches tightly in plastic wrap and refrigerate up to 6 hours; add tomato just before serving if you want to avoid bread sogginess. Makes 4 sandwiches (8 halves).