No Thanksgiving is complete without a turkey sandwich cobbled together long after the last relative has toddled out the door and thoughts of having various family members committed have begun to fade. This one, an adaptation of the peppery turkey tramezzino Eric Kleinman serves at ’inoteca, requires a little advance planning, but, like ritualistic family gatherings themselves, it’s worth the effort.
’inoteca’s Tramezzini di Tacchino alla Diavola
1 teaspoon black peppercorns, coarsely ground
1 teaspoon pink peppercorns, coarsely ground
1 teaspoon white peppercorns, coarsely ground
Pinch of red-chile flakes
3 tablespoons extra-virgin olive oil
2 pounds cooked dark-meat turkey
1 ounce sherry vinegar
Pullman loaf (available at Blue Ribbon Bakery Market)
FOR THE MAYONNAISE:
2 egg yolks
1/2 teaspoon lemon juice
1 1/2 cups extra-virgin olive oil
(1) In a bowl, combine all of the ground pepper and the chile flakes with 3 tablespoons olive oil and leave in a warm place (e.g., the top of the stove) overnight. (2) Finely chop turkey. Add sherry vinegar; pour the pepper oil over the chopped turkey and mix. Marinate mixture for one hour. For the mayonnaise: Whisk egg yolks together with lemon juice. Slowly drizzle olive oil into the mixture, whisking constantly until emulsified. Season with salt and pepper. To assemble sandwiches: Combine about half the mayonnaise with the turkey and season to taste. (3) Slice Pullman loaf into ˝-inch slices and remove the crusts. Spread bread with mayonnaise and a good portion of the turkey salad. Slice diagonally and serve with pickled peppers or olives. Makes 8–10 tramezzini.