Thanksgiving leftovers: The classic turkey sandwich
With back-to-basics thankfully en vogue this season, we're paying homage to your free-range, farm-raised turkey with a simple, honest, classic turkey sandwich, with homemade tarragon mayonnaise. It's good; it's quick; it's healthy; and it's way better than the turkey surprise your neighbor is cooking right now.
Classic turkey sandwich with tarragon mayonnaise
- 2 egg yolks
- 1/4 tsp. Dijon mustard
- 1 teaspoon fresh lemon juice
- Canola or sunflower oil
- 1 small garlic clove, minced
- 1 tablespoon chopped fresh tarragon
- 8 slices wheat bread
- 8 slices turkey breast
- 4 ribs Romaine lettuce
- 4 slices Havarti
- 1 apple or pear, sliced thin, divided
- In a medium bowl whisk egg yolks and mustard. Add lemon juice; stream in oil while whisking until mixture is desired consistency, about 1 cup. Stir in garlic and tarragon; season with salt and freshly cracked pepper to taste. Cover and refrigerate until ready to use.
- Slather two slices of the bread with the tarragon mayonnaise; set aside. On one of the slices of bread, top with two slices of the turkey, 1 rib of the lettuce, 1 slice of Havarti and 2 slices of apple. Top apple with the remaining slice of slathered bread (mayonnaise side facing the apple). Repeat for 3 additional sandwiches. Serve immediately.