Thanksgiving leftovers: Make this amazing turkey, egg & bacon sandwich by chef Carmen González
If you have tons of turkey leftovers from Thanksgiving, don't worry because chef Carmen González, in collaboration with the American Egg Board, shared this incredible recipe for a turkey, egg, bacon and roasted garlic aioli sandwich--it's like another party of flavors. See the full recipe below and get cooking with the leftovers!
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Turkey, Egg, Bacon, and Roasted Garlic Aioli Sandwich
- 16 ounces leftover turkey breast, thinly sliced
- 8 Slices crispy applewood smoked bacon
- 4 Large eggs
- Bibb lettuce
- 4 Slices beefsteak tomatoes
- 8 Slices potato bread
- 3 Tablespoons butter
1. With a biscuit cutter, press a hole in the center of the slice of bread.
2. Heat a frying pan over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the center of the pan and crack the egg into the center of the hole. Place the other side next to it and toast.
3. Cook until the egg sets a bit on the bottom. Sprinkle the egg with salt and freshly ground black pepper. After about a minute, flip it over with a spatula and season with salt and freshly ground black pepper the other side. Keep cooking until the yolk feels soft.
4. Place the bottom part of the bread on a plate or serving platter, spread some of the garlic aioli (see recipe below), place a leaf of lettuce, a slice of tomato, turkey and bacon, spread a bit more aioli on the bottom part of the "egg slice of bread." Place on top of the turkey.
For the roasted garlic aioli
1 Cup house mayonnaise
2 Heads of roasted garlic (see recipe below)
1/4 Teaspoon kosher salt
Mix all ingredients together.
For the roasted garlic
2 Heads of garlic
Extra virgin olive oil
1. Preheat the oven to 350°F.
2. Slice each head of garlic in half. Carefully split open the garlic and drizzle with the oil. Place tops back on the garlic to close them and place the heads on a piece of foil and wrap in the foil. Roast until cloves are lightly browned and very tender, about 30 to 40 minutes.
Image via Chef's Roll/American Egg Board