Monday, June 4

Turkey Club with Sweet Herb Aioli

Do you have a favorite meal? Something that you long to eat? I love
Italian food. I LOVE Tex-Mex. I love my Mother's Sunday Roast with ALL of the trimmings. But I must admit, I could eat sandwiches everyday. A wide variety of sandwiches of course. I made myself a sandwich today for lunch and Mr.P came through and stopped to comment, "that's a good looking sandwich you made". Okay, you know what the man was wanting......he wanted either half of my sandwich or he wanted me to make him one as well. I love Mr.P but he wasn't getting half of my sandwich, at least NOT today. Please don't not think 'oh poor Mr.P, she didn't share'. I asked him far in advance if he wanted one as well. 'No, not today', came his reply. I made him wait a bit while I ate and made
snacks for Ms.E and her friends. Elizabeth had her girlfriends and their boyfriends over to swim today. I served platters of fresh fruit, cool drinks and of course sandwiches! This sandwich is new to me, but it has quickly become a favorite of mine and the other Three P's. Give it a Try. 
I hope you Enjoy it as Well!!

Turkey Club with Sweet Herb Aioli


For the Spread:

  • 1/2 cup low-fat mayonnaise
  • 2 tablespoons stone ground mustard
  • 3 tablespoons peach preserves
  • 1 tablespoon minced fresh thyme

The other fixins':

  • 2 slices of Italian artisan bread
  • 2 tablespoons olive oil
  • 1/4 cup fresh baby spinach leaves
  • 1/4 Fuji apple, very thinly sliced
  • 1/2 avocado, thinly sliced
  • 2 strips bacon {I like Oscar Meyer's pre-cooked bacon
  • because it is super thin, always crispy and ready in seconds}
  • 1 red onion, sliced
  • 1 tablespoon brown sugar
  • 1 slice provolone cheese
  • 1/4 lb deli turkey, very thinly sliced or shaved


  • To make the aioli, mix ingredients, set aside.
  • Drizzle the bread with olive oil and throw on the grill for a quick toast, leaving lovely char marks.
  • Drizzle the sliced red onions with a little olive oil and add to a hot non-stick skillet.
  • Sprinkle with a dusting of brown sugar. Flip onions. Onions are done when there is a slight char and caramelization.
  • Spread 2 slices of grilled bread with the herb aioli.
  • Building from the bottom up:
             Spinach leaves
             Apple slices
             Provolone cheese
  • Throw the open-faced sandwich on foil and add to the still-warm grill to allow the cheese to melt
  • Top with second piece of bread, slice sandwich on a diagonal.

For a picnic, lunch at home or work wrap each sandwich half in parchment or wax paper, pack with a side of chips, crisp grapes, strawberries and a cookie. For dinner, serve with a side salad and ice cream for dessert!

I love this sandwich - I will for sure be adding it to the Porter rotation!



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