The Big Ass Turkey Caesar Sandwich Recipes

Steps:

• Preheat the oven to 250 degrees F.
• For the caesar dressing: Combine the garlic, mustard, Worcestershire, salt, pepper, egg yolks, lemon juice and anchovies in a food processor and puree. While pureeing, slowly drizzle in the olive oil until completely emulsified. Add more salt and pepper to taste.
• Slow roast the turkey breast until it reaches an internal temperature of 155 degrees F. Meanwhile, preheat the grill.
• Cool the turkey in the refrigerator, and then slice. Grill the turkey and set aside.
• Heat oil in a deep pot to 325 degrees F. Blanch the potatoes in the oil until three-quarters of the way cooked. Let cool. Heat the oil to 350 degrees F. Flash-fry the potatoes until fully cooked.
• Spread the Caesar dressing on one side of each bread slice, and then sprinkle about 3 tablespoons of Parmesan per sandwich on top. Add 4 ounces grilled turkey, 3 leaves romaine lettuce, a heap of potatoes and a sprinkle more Parmesan over the top for each sandwich.

Steps:

• In a small bowl, combine Parmesan, mayonnaise, lemon juice, and Worcestershire; season with salt and pepper. Spread on both bread slices.
• Break lettuce into large pieces; layer half on 1 slice of bread. Top with turkey, remaining lettuce, and bread.

Steps:

• Grill turkey directly over medium heat in an uncovered grill for 12-15 minutes, or until turkey is tender and no longer pink, turning once; set aside half of the salad dressing; brush remaining dressing on the turkey during the last 5 minutes of grilling.
• Meanwhile, stir together olive oil and garlic and brush mixture over one side of pita bread.
• Place pita bread, brushed sides down, on the grill for 2-3 minutes, or until toasted.
• To assemble, place lettuce leaves on grilled side of one pita bread half.
• Top with turkey, tomatoes and avocado (if desired); drizzle with reserved salad dressing.
• Top dressing with shaved parmesan cheese.
• Add a pita bread half to top of each.

Steps:

• Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
• Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
• Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.
• Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
• Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
• Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.

Steps:

• In a small bowl, combine Parmesan, mayonnaise, lemon juice, and Worcestershire; season with salt and pepper. Spread on both bread slices.
• Break lettuce into large pieces; lay 1/4 of total lettuce on 1 slice of bread.
• Top with turkey, remaining lettuce, and bread.