|Turkey, Smashed Pea, and Pesto Sandwich|
After being stuck in a ribs and pulled pork rut with our smoker over the past year, we decided it was time to change things up. Granted, there was nothing wrong with this rut—I don’t think I’ll ever get sick of smoked pork!—but we were anxious to see what other meats could benefit from some time in the smoker. We’d had a turkey sitting in our freezer for months and we finally decided to break it out and give it a whirl.
For the record, smoked turkey is fantastic. So fantastic, in fact, that we already know what will be gracing our Thanksgiving table next year! Even after sharing with a few of our siblings and enjoying it for a few days, we were left with quite a bit of turkey. This sandwich was easily my favorite use of the leftovers. Even without thick-cut smoked turkey, this sandwich will win you over too! Grab some of your favorite deli turkey and give this rather unusual combo a try. There’s no cheese, turkey’s standard partner, but you won’t even miss it with the bright flavor from the pesto, pickled onions, and pea spread. (Hello alliteration!) This might not be the best sandwich to pack in your lunch during the week (I imagine it’d get a bit soggy), but I can’t think of a more perfect lunch for a Saturday or Sunday!
Two Years Ago: Oatmeal Sourdough Rolls and Lemon Crinkle Cookies
Three Years Ago: Individual Zucchini, Ricotta, and Lemon Galettes and Fresh Mint Ice Cream
Four Years Ago: Black Bean Hummus and BBQ Chicken with Blue Cheese Slaw Wraps
-1/4 small red onion, sliced
-2 tbsp white wine vinegar
-2 tbsp butter
-10 oz frozen peas
-kosher salt & black pepper
-1/4 cup pesto
-8 oz sliced roasted turkey
-8 slices sandwich bread, toasted
1. Place the onion slices and vinegar in a small bowl and allow to sit for 3-5 minutes, until onion is tender and bright pink.
2. Meanwhile, heat butter in a medium skillet over medium heat. Add the peas and 1/4 tsp each salt and pepper. Cook for 5-7 minutes, until peas are heated through. Mash until peas hold together (I used my mini chopper to mash!).
3. Spread pesto on four of the sandwich slices, then top with peas, onion, and turkey. Finish with remaining slices of bread.