Grilled Turkey Sandwich With Basil Aioli recipes
This recipe crafts a gourmet grilled turkey sandwich featuring tender roasted turkey breast, melted provolone, and fresh tomatoes, elevated by a vibrant homemade basil aioli. It uses whole wheat bread, lightly oiled and grilled to golden perfection, offering a balanced and flavorful meal perfect for lunch or a light dinner.
Equipment
- 1 Grill Pan or Skillet For even grilling and crisping the bread.
- 1 Food Processor or Mortar and Pestle Essential for emulsifying the basil aioli.
- 1 Spatula For flipping and pressing the sandwich while grilling.
- 1 Cutting Board For preparing ingredients and slicing the finished sandwich.
- 1 Chef's knife For slicing tomatoes and other prep tasks.
Ingredients
Main
- 4 Slices of Roasted Turkey Breasts
- 4 Slices of Tomatoes
- 2 Slices of Provolone Cheese
- 4 Slices of Whole Wheat Breads
- extra-virgin olive oil
- aioli
- 2 Cloves of Garlic peeled
- A small handful of Fresh Basil Leaves about 20 leaves
- 1 Egg Yolk
- Zest of 1 Lemon
- 5 Tbsp Extra-Virgin Olive Oil
- sea salt
- ground black pepper
Instructions
- To prepare the basil aioli, combine the peeled garlic cloves, fresh basil leaves, egg yolk, and lemon zest in a food processor.
- Pulse the ingredients until finely chopped and well combined, scraping down the sides as needed.
- With the food processor running, slowly drizzle in the 5 tablespoons of extra-virgin olive oil until a thick, creamy, and emulsified aioli forms. Season the aioli with sea salt and ground black pepper to taste.
- Lightly brush one side of each of the four whole wheat bread slices with extra-virgin olive oil.
- Heat a grill pan or large skillet over medium heat until hot but not smoking.
- Place two of the oiled bread slices, oil-side down, onto the heated pan.
- Immediately layer each bread slice with one slice of provolone cheese, followed by two slices of roasted turkey breast, and then two slices of tomato.
- Spread a generous amount of the prepared basil aioli on the un-oiled side of the remaining two bread slices.
- Place the aioli-spread bread slices on top of the turkey and tomato, with the aioli-side facing down and the oiled side facing up.
- Grill for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is thoroughly melted, pressing down gently with a spatula. Remove from the pan, slice in half, and serve immediately.
Notes
1. For the basil aioli, ensure all ingredients are at room temperature, especially the egg yolk, to help with emulsification. Drizzle the olive oil very slowly and steadily into the food processor while it's running for a stable, creamy texture. 2. When grilling, avoid pressing too hard initially; allow the cheese to soften and the bread to toast gradually. Pressing too early can squeeze out fillings. 3. Adjust grilling time based on your desired crispness and cheese melt, aiming for golden-brown bread and gooey provolone. A medium heat prevents burning before the cheese melts.