OK, it's been a week, and I have to tell you: dinner tonight was so fantastic, I've been inspired into writing again. I called Sam just to tell him "you missed out on one of my best dinners yet." He was (justifiably) sad and jealous. Seriously, it was good. But I'm not going to tell you about dinner tonight. Because I have to talk turkey.
I have been all awash in turkey sandwiches ever since my sisters retreat. It start at Carlucci's, which happens to be next-door neighbors with Caputo's (more on that bit of heaven later). We happened upon Carlucci's for dinner one night during retreat and found the lovely place offering a smattering of tasty sandwich options. I settled on the bacon turkey sandwich, and I cannot tell you how happy I am with my decision.
The bread was so thick, but soooo soft. The turkey was perfectly thin and light. The bacon, perfectly crispy. Even the tomato was perfect, which really says a lot. I'm not one for a tomato on my sandwich. And so much mayo I almost cried out of joy. I've been thinking about this sandwich non-stop. Really and truly. I think it changed my life.
This is all there was left (because I just don't do crust.)
Either way, it sparked this kind of turkey revolution. I think I've had six turkey sandwiches since then? (although they all consistently come up short to the Carlucci's masterpiece.)
One way I am trying to make do with the Carlucci's shortage in my parents' kitchen is with this turkey creation:
Heavily mayo the bread. Sprinkle minced garlic over mayo. Layer turkey on one piece of bread (and please don't buy the pre-packaged stuff. Get it freshly-shaved from the deli.) And layer pastrami on the other piece. Put a single slice of Swiss over the turkey. Pop into a toaster oven or the oven. Heat until the bread is toasty and cheese is melty. Beware: this is a juicy sandwich. I think the combination of mayo and hot meat creates for this particular fabulous detail. The sandwich goes particular well with Sun Chips and a glass of cold milk.