Jalapeno club crunch sandwich
Ingredients:
Cajun roasted turkey breast- 2.5 to 3 pound turkey
- 1 tablespoon vegetable or canola oil
- 2 to 3 tablespoons Cajun seasoning
Avocado and cilantro sandwich sauce
- 1 avocado
- 1 egg yolk
- 3 tablespoons vegetable oil
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon salt
- big pinch of cilantro, leaves and stems (1/4 cup or less)
Sandwich assembly
- 1 ciabatta roll (jalapeno cheddar ciabatta recipe here)
- avocado and cilantro sandwich spread (from above)
- 3 to 5 ounces slices of roasted turkey (from above)
- 2 slices of cooked bacon, broken in half
- 1 Pepper Jack cheese, slice (can use Cheddar)
- large handful of jalapeno kettle chips
Directions:
Cajun roasted turkey: preheat your oven to 375 degrees F (190 degrees C).
Pour one tablespoon of vegetable or canola oil on top of your turkey breast and rub it around with your hands, rubbing it all over the breast, making sure not to miss any spots.
Start sprinkling all of your Cajun seasoning all over the turkey breast. The oil should help all of the seasonings begin to stick to the turkey. Make sure you do not leave any areas of turkey unseasoned.
On a rack in a roasting pan or a rack in a sheet pan, roast your turkey breast for around one to one and a half hours. Preferably, you will have an instant-read thermometer to watch for overcooking the turkey.
You are shooting for 165 degrees F (74 °C), but you can pull the turkey out around 155 or 160 °F, and it will carry over five to ten degrees while the meat is resting.
Once the turkey is done, let it sit for an hour and then refrigerate. You can slice it after 10 or 15 minutes of resting time, but it will be easier to slice thinly if your turkey is cold.
Avocado and cilantro sandwich spread: combine all ingredients except for the cilantro in a blender and puree until they are fully combined.
Add the cilantro and pulse one or two times to make sure the cilantro starts to get broken up in the spread.
Move to a sealed container and store in the refrigerator for up to a week.
Sandwich assembly: slice a piece of ciabatta and add some avocado and cilantro sandwich spread to the bottom.
Top the spread with sliced turkey and a layer of bacon pieces. Add cheese on top. Place the sandwich and the top of the bread open-faced under your broiler for 3 or 4 minutes or in a 375°F (190°C) oven for 7 to 10 minutes or until the cheese has melted and the top of the bread is a bit toasty.
Remove the sandwich, add a pile of jalapeno kettle chips on top of the cheese, and maybe some more avocado spread to the top of the roll. Close the sandwich and serve.