Turkey Recipe
Provolone, ancho mayo, lettuce, tomato, onion, and pickle.
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Ingredients
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Sandwich
Ancho Mayo
Method
Ancho Mayo
- 1
Make the ancho mayonnaise
In a small bowl, combine 3 tbsp mayonnaise, 1 tsp ancho chile powder, 1/2 tsp smoked paprika, 1/2 tsp fresh lime juice, 1/4 tsp honey (if using), 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth and uniform in color. Taste and adjust: add a pinch more salt or a drop more lime if needed. Set aside at room temperature while you assemble the sandwich (or refrigerate for up to 24 hours).
Sandwich
- 2
Prepare produce
Wash and dry the lettuce leaves. Slice 1/2 ripe tomato into 3–4 even slices. Cut 3 thin rings/slices from the red onion. If using whole pickle, cut into 4 thin slices. Toast the 2 slices of bread lightly if you prefer a bit of crunch.
- 3
Assemble sandwich
Spread about half of the ancho mayo (roughly 1 1/2 tbsp) evenly on one slice of bread and the remaining mayo on the other slice. On the bottom slice, layer the 8 oz sliced roasted turkey breast evenly, folding slices as needed to create an even pile. Place 2 provolone cheese slices on top of the turkey. Add the tomato slices over the cheese, then the 2 lettuce leaves, followed by the 3 red onion slices and 4 dill pickle slices.
- 4
Finish and serve
Top with the second slice of bread, mayo-side down. Press gently to compress the sandwich slightly. If desired, cut the sandwich in half on the diagonal. Serve immediately. Leftover assembled components (without bread) can be stored covered in the refrigerator for up to 2 days; ancho mayo will keep up to 24 hours refrigerated.