Grilled Turkey Sandwich With Basil Aioli

I made this Grilled Turkey Sandwich With Basil Aioli after sampling a similar sandwich at a nearby café recently. The combination of provolone cheese, fresh sliced tomatoes, and homemade basil aioli made this simple and yet healthy sandwich truly appealing and comforting on any day. Try it with whole wheat, or a bread of your choice.

Grilled Turkey Sandwich With Basil Aioli

Ingredients

4 Slices of Roasted Turkey Breasts
4 Slices of Tomatoes
2 Slices of Provolone Cheese
4 Slices of Whole Wheat Breads
Extra-Virgin Olive Oil
Some Basil Aioli, recipe as follow

Basil Aioli
2 Cloves of Garlic, peeled
A small handful of Fresh Basil Leaves (about 20 leaves)
1 Egg Yolk

Zest of 1 Lemon
5 Tbsp Extra-Virgin Olive Oil
Sea Salt

Freshly Ground Black Pepper

Method


Basil Aioli: Place the garlic, basil leaves, egg yolk, lemon zest, olive oil, a little salt, and a few grinds of pepper in the bowl of the processor fitted with the steel blade and blend well. When the aioli is emulsified and all the oil has been absorbed; scrape it into a bowl and adjust the seasoning to taste with salt, and pepper

To assemble the sandwich: Place a cast-iron skillet pan over medium to high heat. Lightly brush one side of slice of bread with olive oil. Top two slices of bread with cheese, and place the breads (oiled side down) on the skillet until they are toasted, and the cheese has melted. Remove the toasted bread slices, layer the turkey slices on top of the cheese, spread some basil aioli, tomatoes, season lightly with salt and pepper, and cover with the other slice of bread. Press the sandwich firmly, cut into half and serve immediately.

Serves 2