Ingredients:

  • 1 (3 lb / 1.4 kg) Bone-in turkey breast, skin-on
  • 2 tbsp (30 ml) Extra virgin olive oil
  • 1 tbsp (15 g) Kosher salt
  • 1 tsp (5 g) Cracked black pepper
  • 2 tbsp (10 g) Fresh rosemary and thyme, finely minced
  • 1/2 cup (120 ml) Pasteurized mayonnaise
  • 2 tbsp (30 ml) Prepared basil pesto
  • 1 tsp (5 ml) Fresh lemon zest
  • 12 slices (500 g) Artisanal sourdough bread
  • 2 Large ripe avocados, sliced
  • 2 cups (60 g) Fresh arugula or baby spinach
  • 1 Large beefsteak tomato, sliced and patted dry
  • 6 slices (150 g) Pasteurized sharp cheddar or provolone

Instructions:

  1. Preheat your oven to 325°F (165°C). Pat the turkey breast completely dry with paper towels to ensure a crispy exterior.
  2. Rub the turkey breast with olive oil, kosher salt, black pepper, and minced rosemary and thyme.
  3. Place the turkey in a roasting pan with a rack and roast until the internal temperature reaches 165°F (74°C) as measured by a digital meat thermometer, approximately 1 hour and 15 minutes.
  4. Remove the turkey from the oven and let it rest for 20 minutes before carving into thick slices.
  5. In a small bowl, whisk together the pasteurized mayonnaise, basil pesto, and lemon zest to create the aioli.
  6. Lightly butter the sourdough slices and sear in a cast-iron skillet or toaster until golden and crisp.
  7. Assemble the sandwiches by spreading the lemon-pesto aioli on both slices of bread, then layering sliced turkey, cheese, avocado, tomato, and arugula.