Smoked Turkey Sandwich with Spicy Mayo
smoked turkey sandwiches on toasted rye bread with spicy mayo, melted havarti cheese, bacon, sprouts, avocado, marinated red onions, and dill
yield: 4 sandwiches
Ingredients
Scale
- 1 small red onion, thinly sliced
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¾ lb raw, thinly sliced bacon
- 1 cup mayonnaise
- 1 tbsp hot sauce
- 2 tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp kosher salt
- 8 slices of fresh rye bread (approx. 8” in diameter + ¾” thick)*
- 6 oz thinly sliced havarti cheese
- ¾ lb thinly sliced smoked turkey
- 2 oz alfalfa sprouts
- 2 small avocados, halved + thinly sliced
- flaky sea salt
- 2 tbsp fresh dill leaves
Instructions
- Preheat the oven to 375°F. Prepare a half sheet pan with a piece of parchment paper.
- Add the sliced red onions, olive oil, and vinegar to a bowl. Toss well to coat the onions. Let the onions sit at room temperature for 30 minutes to marinate, tossing halfway through.
- Lay the bacon onto the sheet pan. Roast for 20-25 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels to drain. Remove the parchment and replace with a new piece. Raise the oven temperature to high broil.
- Meanwhile, combine the mayonnaise, hot sauce, smoked paprika, cayenne, and salt in a small bowl. Whisk to combine.
- Place all 8 slices of bread onto the sheet pan. Spread half of the spicy mayo onto the “bottom” 4 slices of bread and top with the slices of cheese. Place the pan into the oven and broil for 1-2 minutes, or until the bread is toasted and the cheese is melted. Spread the remaining spicy mayo onto the remaining “top” 4 slices of bread.
- Distribute the turkey, bacon, alfalfa sprouts, avocado (sprinkle with flaky sea salt), marinated red onions, and dill onto the bottom slices of bread. Close the sandwiches and cut each in half before serving.
Notes
I found a great rye bread for this sandwich that had similar qualities to sourdough – really crusty on the outside and soft/airy/chewy on the inside. If you don’t find a loaf of rye bread that seems similar, I would use sourdough!