Tcp Smoked Turkey Sandwich Recipe

char jalapeño

Heat a cast-iron skillet or gas burner to high. Place the whole jalapeño directly on the hot surface or on a grill pan. Char, turning occasionally, until the skin is blistered and blackened all over, about 3–6 minutes. Transfer to a bowl and cover with plastic wrap or a lid to steam for 5 minutes; this loosens the skin.

prepare aioli

Peel and seed the cooled jalapeño (leave some seeds if you like more heat). Finely chop the jalapeño. Mince the garlic. In a small bowl, combine mayonnaise, chopped jalapeño, minced garlic, lime juice, smoked paprika, salt, and pepper. Whisk until smooth. Taste and adjust seasoning or lime for brightness. Chill the aioli while you assemble the sandwich (at least 10 minutes) so flavors meld.

prepare greens

In a medium bowl, toss the mixed greens with 1 tablespoon extra-virgin olive oil, the juice of the lime, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss just before assembly so greens stay crisp.

prepare avocado

Halve and pit the avocados. Scoop avocado flesh into a bowl and mash lightly with a fork so there are creamy chunks. Season with a pinch of salt and a squeeze of lime to prevent browning.

toast ciabatta

Slice each ciabatta roll horizontally. Heat a skillet or griddle over medium heat. Spread about 1/2 teaspoon softened butter on each cut side of the ciabatta. Toast cut-side down until golden and crisp, about 2–3 minutes. If you prefer, toast under a broiler for 1–2 minutes, watching closely.

melt cheese on turkey (optional)

If you prefer warm turkey and melted cheddar: arrange smoked turkey slices on the bottom half of each toasted roll, top evenly with 1.5 oz (about) cheddar per sandwich, and place briefly under a broiler or in a hot skillet covered with a lid until cheese softens and begins to melt, about 1–2 minutes.

assemble sandwiches

Spread approximately 1.5 tablespoons of the charred jalapeño aioli on the inside of both top and bottom ciabatta halves. On the bottom half: layer the turkey (with melted cheddar if warmed), then spread a generous tablespoon of mashed avocado over the turkey, add a handful (about 1 cup) of the dressed crisp greens, and finish with the top ciabatta half. Press gently to compact.

Slice each sandwich in half on the diagonal. Serve immediately with a 1 oz (approx.) portion of chips per sandwich (about 4 oz total for four sandwiches) on the side. Offer extra aioli for dipping.