Now I am certain that nobody needs me telling them that a BLT is one of the most awesome sandwiches – EVER! I am partial to bacon though, so perhaps my view of the world is a bit slanted.
With Thanksgiving looming over us this week, I decided it was time to share with you a couple of my Twice Cooked (a.k.a. leftovers) secrets. For me, after day 3, turkey is no longer exciting – at all. I start getting desperate for a way to change it up. I know that I have several versions of turkey soup in my not to distant future, and that I can live with. But what about all that meat that we have left over from the big day? Sandwiches are a natural choice, as any good American can tell you. But even then, the typical turkey sandwich gets boring, fast. What is the answer? Bacon! Always. I love making a stacked BLT with turkey. Not exactly a club, but not exactly a BLT either. What really pushes this sandwich over the top is the spicy aioli. Combined with super fresh ingredients like butter lettuce, heirloom tomatoes and avocado, this sandwich is certain to make you love eating turkey again. At least for one more day.
Steph’s Spicy Aioli
1 egg yolk
1 clove garlic
1 tsp. dijon or brown mustard
1 T. Kolander Grubb’s Habanero BBQ sauce
2/3 c. walnut oil
1/3 c. olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
In a blender, puree yolk, garlic, mustard, BBQ sauce and vinegar until smooth, about 1-2 minutes. Combine the oils (I typically just measure them both into the same cup for 1 full cup of oil) and then with the motor running, slowly drizzle into the blender until emulsified. Add salt and pepper and give one last whirl to combine. Refrigerate until ready to use.
For more on where to get Kolander Grubb’s sauces, please visit their site. These are great holiday gifts for the foodie in your life.