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Turkey sandwiches


You'll need

2 vine-ripened tomatoes, thickly sliced crossways ½ small clove of garlic, finely chopped 2 tsp thyme leaves 2 tsp extra-virgin olive oil 1 tsp red wine vinegar 1 tbsp olive oil 4 rashers of rindless short-cut bacon 4 slices of sourdough bread To top: inner leaves of half a baby cos, washed 200 gm shredded roast turkey (preferably leg meat)   Mayonnaise 2 egg yolks 2 tsp Dijon mustard 1 tbsp white wine vinegar 200 ml olive oil

Method

  • 01
  • For mayonnaise, pulse egg yolks, mustard and vinegar in a food processor until combined, then, with motor running, add oil in a thin, steady stream until emulsified and thick and season to taste with sea salt and freshly ground white pepper. Makes 1 cup. Mayonnaise will keep refrigerated for up to 2 weeks.
  • 02
  • Preheat oven to 160C. Place tomato, cut-side up on a small baking paper-lined oven tray. Combine garlic, thyme, extra-virgin olive oil and vinegar in a small bowl, season to taste with sea salt, freshly ground black pepper and a pinch of sugar, then spoon over tomatoes. Cook for 45 minutes or until semi-roasted, then cool.
  • 03
  • Meanwhile, heat olive oil in a frying pan over medium-high heat, add bacon and cook for 2-3 minutes on each side or until golden and cooked to your liking. Drain on absorbent paper.
  • 04
  • To assemble, place 2 pieces of bread on a clean work surface, spread each with some mayonnaise, top with lettuce, roast tomato, bacon and turkey, then sandwich with remaining bread and serve immediately.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Rosé Champagne.

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