Please wait (up to a minute) while we process your order.
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.
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.
Stir the arugula, basil, and chives into the mayonnaise and 1 teaspoon of lemon juice. Add sea salt and black pepper to taste.
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.
Makes 4 sandwiches