Party Foul – Turkey & Pepper Jack, Lto, Mayo Recipe

Sandwich

1. 1

   Prepare produce

   Wash and dry the lettuce leaves and set aside. Slice the tomato into 1/4-inch thick rounds. Peel and thinly slice the red onion into rings. Lightly season the tomato slices with 1/8 teaspoon salt and a pinch of black pepper; set aside.

2. 2

   Toast the bread (optional)

   If you prefer a warm or crisp sandwich, lightly butter one side of each bread slice or brush with oil. Heat a skillet over medium heat and toast bread buttered-side-down 1–2 minutes until golden and crisp. Alternatively, use a toaster or oven broiler for 1–2 minutes. Remove and keep warm.

3. 3

   Assemble mayo

   Divide the mayonnaise evenly between the two bottom slices of bread (2 tbs each). Spread to the edges for even coverage. If you want a tangy lift, mix 1/2 tsp lemon juice or a pinch of cayenne into one side of the mayo before spreading (optional).

4. 4

   Layer sandwich

   On each mayo-coated bottom bread slice, layer half of the sliced turkey (about 4 oz per sandwich). Top the turkey with two slices of pepper jack cheese. Add two lettuce leaves, two tomato slices (arranged to cover the bread), and a few rings of red onion to each sandwich. Lightly season the assembled vegetables with the remaining 1/8 teaspoon salt and a pinch of black pepper.

5. 5

   Finish and serve

   Place the top slice of bread over each sandwich. If desired, press gently and cut sandwiches in half on the diagonal. Serve immediately. Leftover sandwiches can be wrapped and refrigerated up to 24 hours; avoid toasting ahead if you plan to refrigerate to prevent sogginess.