Husband thought it was a great sandwich but that I put a bit too much blue cheese on his sandwich…it overpowered the smoked turkey, he said. You can always use less blue cheese if you just wanted a hint of it.
For the onions, cut them into thin slices (rounds). I didn’t cut mine thin enough so they took a lot longer to cook. Once they were lightly browned and softened, I added the vinegar (using 1 tablespoon of balsamic vinegar and 2 1/2 tablespoons of red wine vinegar). The balsamic vinegar added a nice sweetness that was great with the blue cheese.
This sandwich deserves something better than typical sandwich bread. The sliced Rustic Wheat Bread (made by Portland French Bakery) that I bought was perfect; it was hearty, chewy and a delicious foundation for the sandwiches. Yumm!
Smoked Turkey, Blue Cheese, and Red Onion Sandwiches
-recipe from Bon Appétit Magazine (September 2008)
by The Bon Appétit Test Kitchen
To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.
Yield: Makes 4
Active Time: 20 minutes
Total Time: 20 minutes
1 1/2 tablespoons olive oil
2 8- to 10-ounce red onions, cut into 1/3-inch-thick rounds
3 1/2 tablespoons red wine vinegar
6 cups trimmed large arugula leaves (about 4 ounces), divided
3/4 cup mayonnaise
8 1/3-inch-thick slices seeded wheat bread (such as La Brea Bakery) or four ciabatta rolls, cut horizontally in half
12 ounces thinly sliced smoked turkey
3/4 cup coarsely crumbled blue cheese (such as Maytag; about 3 ounces)
Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.
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