This is the last of my Thanksgiving-related posts before we return to our regularly-scheduled programming.
The Book doesn't have a whole lot of recipies that are suitable for leftover turkey. This recipe* seemed quick and easy, so I decided to give it a try on the Saturday after Thanksgiving. I think this is the first sandwich that I've made from The Book. Not a bad introduction.
This recipe is a twist on the traditional turkey and mayonnaise sandwich. First, the bread is replaced by a wrap. The Book suggests whole wheat wraps, but I had some flour tortillas on hand, so that's what I used. Next, the mayonnaise is spiked with a few teaspoons of chopped chipotle peppers and adobo sauce. The mayonnaise was good. It was creamy and had a nice, smoky flavor. The spiciness was a little overwhelming for this sandwich, and it kind of took over. If I were to make this mayonnaise again, I might just use the adobo sauce and leave out the chipotles.
The real revelation of this recipe is the pickled red onions. Take a red onion and slice it thinly. Blanch it in boiling water for a minute. Then boil it for another minute or so in some more water, cider vinegar and a little salt. Let it cool and put it in the refrigerator for about two hours. The result are slightly sweet, slightly sour pickled onions that add a nice crunch and beautiful rosy color to the sandwich. This was a super-easy addition that I'll definetly re-purpose for other uses (I think that they'd be great on burgers).
I finished the wraps off with some shredded green-leaf lettuce. The Book calls for pea shoots, but says that lettuce is an acceptable alternative. I don't know where I'd find pea shoots in the spring time, never mind in November. I'm sure that pea shoots would have added another something special to the sandwich, but the lettuce was a nice contrast to the strong flavors of the mayonnaise and the pickled onions.
Date Cooked: November 29, 2008
Degree of Difficulty: Easy
* This recipe isn't on epicurious.com.
2 years ago