Turkey Sandwich Recipe

Make aioli

In a small bowl combine 1 cup mayonnaise, 1 tsp minced chipotle, 1 tbsp fresh lime juice, 1 grated garlic clove, 1 tsp smoked paprika, 1 tsp honey, 1 tsp salt and 1 tsp black pepper. Whisk thoroughly until smooth and homogeneous. Taste and adjust heat or acidity — add up to another 1/2 tsp minced chipotle for more heat or more lime juice for brightness. Refrigerate at least 15 minutes to let flavors meld.

Cook bacon

Arrange 8 bacon strips in a single layer in a cold skillet. Turn heat to medium and cook, turning occasionally, until crisp and evenly browned, 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain and crisp further.

Warm turkey (optional)

If you prefer warm turkey, heat a nonstick skillet over medium for 1 minute, then add the smoked turkey slices in a single layer and warm 30–60 seconds per side until just heated through. Remove and keep warm. Cold turkey can be used directly.

Toast focaccia

Preheat a skillet or griddle over medium. Lightly spread softened butter on one side of each focaccia slice (8 slices). Place buttered side down on the skillet and toast until golden and crisp, 2–3 minutes. Flip and toast the other side 1–2 minutes so bread is warm and slightly crisp but still tender. Alternatively, preheat oven to 400°F (200°C) and toast slices on a baking sheet 5–7 minutes.

Assemble sandwiches

Lay out 4 bottom slices of toasted focaccia. Spread about 1 to 1 1/2 tablespoons chile aioli evenly on each bottom slice. Layer 3 oz (about 6 slices) smoked turkey on each, then top with 1.5 oz (about 3 slices) aged cheddar. Add 2 bacon strips per sandwich (break in half if needed), then a tomato slice or two, 1 leaf of lettuce, and optional pickle slices and red onion to taste. Spread 1 tablespoon chile aioli on each top slice of focaccia and place on top, aioli side down. Press gently to compact.

Finish

Using a sharp knife, cut sandwiches in half on the diagonal. Serve immediately while bread is still slightly warm and bacon is crisp. If making ahead, wrap tightly and refrigerate up to 24 hours; add lettuce just before serving to avoid sogginess.