Triple-Decker Turkey Club with Lemon Aioli & Herbed Tomatoes

Yields 4 very large sandos · Total Time: ~20 Minutes

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Triple-Decker Turkey Club with Lemon Aioli & Herbed Tomatoes
This pairing is a favorite of mine, though you can use this concept as inspiration for your own take on a big honkin' sandwich. The trick is to make sure everything is stacked in an organized fashion (hello, toothpicks) and a good mix of colors and flavors. For the aioli in this sandwich, doctoring store-bought mayo with minced garlic and lemon gives it a fresh, homemade feel. And marinating the tomatoes with some salt, fresh thyme, and olive oil similarly intensifies their flavor. -- Chef Tony Triple-Decker Turkey Club with Lemon Aioli & Herbed Tomatoes

INGREDIENTS

For the aioli:

1 cup homemade or jarred mayonnaise 

1 Tbs. fresh lemon juice plus 1 tsp. fresh lemon zest  

1 small garlic clove, minced  

Kosher salt and freshly ground black pepper  

For the sandwich:

2 large tomatoes, thinly sliced  

1 tsp. fresh thyme leaves 

1 Tbs. olive oil 

12 slices OMM Whole Wheat Bread, toasted  

8 pieces Boston lettuce (half head)  

¾ lb. sliced smoked turkey  

8 slices bacon, cooked 

1 ripe avocado, thinly sliced 

INSTRUCTIONS

1. To make the aioli, in a small bowl, mix the mayonnaise with the lemon juice and zest, garlic, and ½ tsp. each salt and pepper. Season with more lemon juice and salt to taste.

2. To marinate the tomatoes, sprinkle the slices with the thyme, ¾ tsp. salt, and the oil and let sit for 10 minutes.

3. To assemble, spread the mayo on one side of each slice of bread. Stack alternating layers of lettuce, tomato, turkey, bacon, bread and avocado. Secure the sandwiches with 2 toothpicks, slice in half, and serve.

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