Recipe video by Vic Chin
A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.
One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at Della Fattoria Café in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.
It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, make your own, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.
Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!