This is my sandwich. I shared it with my husband…
“I’m in love,” is what he said– with a sandwich. Perhaps you will enjoy this as well as he did…
Turkey Adobo BLT ~
~ Skirt in the Kitchen ~
Fry 8 slices of turkey bacon strips.
French bread–
cut diagonally,
then in half…
Then slice both halves
in half…
This way, you won’t have too much bread since the sandwich is going to be a mile high, anyhow.
Drizzle olive oil on all sides of bread.
Quickly toast bread sections in the oven at 500 degrees F.
To make the spicy-good mayonnaise for this irresistible sandwich, measure 3/4 cup of your favorite regular mayonnaise with– fresh thyme, finely chopped pineapple parsley, the juice of one small lime, 2 minced garlic cloves, 1/2 minced shallot, and 3 finely chopped peppers in adobo sauce.
Mix together well, adding coarse black pepper and just a little kosher salt, not much.
Add a good sprinkle of smoked paprika.
Spread Dijon mustard over the bread layer that will hold the bacon strips.
Over a layer of 4 turkey bacon strips, arrange pepper-jack cheese to be slightly melted.
Take 1 scallion…
slice it in half, lengthwise.
Place the scallion in its sections over the cheese-melt.
Add more pepper-jack, don’t melt at all or just partially; ying-yang in everything makes it more interesting, even better… and it tastes better…
Dab on spicy adobo mayo.
Put on your second layer of 4 turkey bacon strips.
Break the stems of romaine hearts so the lettuce lays better and tomato slices will not fall out and off your sandwich.
Slice Roma tomatoes and put in place.
Cover the under-side of the sandwich top with the adobo mayonnaise, and close.
Homemade cranberry relish is ideal with this, preferably– Star Golden Jelly ~ Gourmet Jams & Preserves brand (my own, 🙂
My older son gave me the inspiration to make this sandwich.
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