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Juicy cubes of cooked turkey breast mixed with crisp celery and creamy mayo and paired with a bold Calabrian chili sauce that adds a smoky, tangy heat. Layered with vibrant vegetables and tucked into a crusty ciabatta roll or baguette, this sandwich is the perfect balance of creamy, crunchy, and spicy.
1 bone-in, skin-on turkey breast, 1 whole chicken cutlet, or 1 rotisserie chicken breast
2 teaspoons paprika
2 teaspoons garlic powder, divided
1 teaspoon black pepper, divided
1/2 teaspoon salt, plus more to taste
3 tablespoons Gefen Olive Oil
1/4 cup water
6 stalks celery, cubed
3/4 cup Gefen Mayonnaise
1 teaspoon onion powder
1/2 cup Gefen Mayonnaise
1 tablespoon spicy brown mustard
1–2 Tuscanini Calabrian Chili Peppers, finely chopped
salt, to taste
ciabatta rolls or crispy baguettes
massaged kale
shredded carrots
sliced red onion
roasted red pepper strips (I use Gefen)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Sprinkle paprika, one teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt onto the turkey breast. Then drizzle with oil and rub it in. Place in a pan and add water. Bake for three hours.
Allow to cool fully, then cut the turkey into small cubes. Place the turkey cubes in a bowl and add the celery, mayonnaise, one teaspoon garlic powder, 1/2 teaspoon black pepper, one teaspoon onion powder, and salt, to taste, and mix. The turkey mixture can be made in advance and kept in the refrigerator for up to three days.
Place all ingredients in a bowl and mix.
Smear some sauce on both halves of each bread.
Layer kale, carrots, onion, and peppers on the bottom half, then place a generous amount of turkey over it. Cover with the top half of the bread.
Place a skewer or long toothpick through the sandwich so it remains intact.
Styling and photography by Chay Berger
Food Prep by Leah Hamaoui
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