Jive Turkey Recipe

Make aioli

In a small bowl combine mayonnaise (2 tbs) and cranberry sauce (2 tbs). Add lemon juice (1 tsp) and 1/4 tsp freshly ground black pepper. Whisk until smooth but slightly textured if using whole-berry cranberry. Taste and adjust seasoning with up to 1/4 tsp salt. Set aside in refrigerator while assembling the sandwich to let flavors meld (about 10 minutes).

If using jarred marinara, stir 1 tablespoon to loosen and, if desired, fold in 6 torn basil leaves (reserve a couple for garnish). Warm gently in a small saucepan over low heat for 2–3 minutes or microwave for 20–30 seconds until just warm. Keep warm.

Lay the two sourdough slices flat. Spread half of the cranberry aioli evenly on the inside face of one slice (about 1 tbs) and spread the warmed basil marinara on the inside face of the other slice (about 1 tbs).

On the aioli-spread slice, arrange the roasted turkey slices in a single even layer (4 oz). Season turkey lightly with a pinch of salt and pepper (use remaining salt and pepper to taste).

Layer the pepperoni slices (8 slices) over the turkey evenly so they will warm and slightly crisp when grilled.

Place the sliced fresh mozzarella (3 oz) evenly over the pepperoni. Top mozzarella with roasted red pepper strips (3 strips) and the remaining fresh basil leaves (reserve 1 leaf for garnish if desired). Close the sandwich with the marinara-spread bread slice.

Butter the outside faces of both sourdough slices with the softened butter (about 1 tbs total, 1/2 tbs per side) to ensure even browning.

Heat a heavy skillet or griddle over medium heat until hot but not smoking (about 3–4 minutes). Place the sandwich in the skillet and press gently with a spatula or a weighted press. Grill 3–4 minutes on the first side until golden brown and the mozzarella begins to melt.

Carefully flip the sandwich and continue grilling another 3–4 minutes until the second side is golden and cheese is fully melted. If the bread is browning too quickly before cheese melts, lower heat to medium-low and cover the pan with a lid for 1–2 minutes to trap heat and help melting.

Optional: For extra crisp pepperoni, flip and press once more for 30 seconds per side over slightly higher heat, watching carefully to avoid burning.

Transfer the sandwich to a cutting board. Rest 1 minute, then slice in half on the diagonal. Garnish with the reserved basil leaf, and serve immediately with any remaining cranberry aioli on the side for dipping (if you made a double batch) and extra marinara if desired.