Valleybrink Road | Recipes | Turkey And Bacon Sandwich With Arugula Mayonnaise | Makes 4 sandwiches 1 large egg yolk 2 teaspoons dijon mustard sea salt freshly ground black pepper 1 cup grapeseed oil 3 teaspoons fresh lemon juice 1 cup organic baby or wild arugula, sliced + 1 1/2 cups whole leaves to top the san.

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Turkey And Bacon Sandwich With Arugula Mayonnaise
Steps
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Description

In our house, summertime calls for sandwich making. Toasted chewy bread topped high with fresh ingredients like heirloom tomatoes, pickled jalapenos, and spicy arugula. I can honestly say, this is one of the best turkey sandwiches I have ever eaten. 

Get Started
Step 1

Whisk together the yolk, mustard, and 1/4 teaspoon salt in a medium bowl until well blended. Continue whisking while slowly adding the grapeseed oil in a steady stream until the mixture has emulsified. Whisk in 2 teaspoons of lemon juice. If the mixture is too thick, add a few splashes of water with your fingertips to thin it out. Whisk to combine.

Next Step
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Step 2

Stir the arugula, basil, and chives into the mayonnaise and 1 teaspoon of lemon juice. Add sea salt and black pepper to taste.

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Step 5

Turn the oven on to broil and toast the ciabatta rolls, cut side up until toasty and golden brown. Flip them over and toast the top of the roll for a few seconds as well. Remove from the oven. Spread a generous layer of herb mayonnaise onto each cut side of the roll. On the bottom of each roll, stack the turkey, bacon, jalapeno, tomato, and arugula.

Next Step
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Step 6

Cover with the roll tops, slice in half, and enjoy!

Done!
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Ingredients
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Shopping List
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 Makes 4 sandwiches

  • 1 large egg yolk
  • 2 teaspoons dijon mustard
  • sea salt
  • freshly ground black pepper
  • 1 cup grapeseed oil
  • 3 teaspoons fresh lemon juice
  • 1 cup organic baby or wild arugula, sliced + 1 1/2 cups whole leaves to top the sandwiches
  • 3/4 cups fresh organic basil leaves, thinly sliced
  • 1/3 cups organic chives, finely chopped
  • 4 large ciabatta rolls, sliced in half
  • 1 lb sliced oven roasted turkey
  • 8 slices of thick bacon, cooked until crisp
  • 3 heirloom tomatoes, cut into 1/4 inch thick slices
  • 24 slices of quick pickled jalapeno (Thinly slice 2 jalapenos and place them in a bowl, add 1/2 tablespoon sugar and 1/4 cup apple cider vinegar. Let sit for at least 30 minutes)