Prep 15 mins
Cook 0 mins
After a holiday, everyone's favorite leftover dish is a cold turkey sandwich. That sandwich might be no more complicated than thinly sliced turkey meat on bread smeared with mayonnaise. Created by Craig Claiborne and Pierre Franey, this sandwich is fit for royalty.
- 1⁄2 lb cooked skinless boneless turkey breast
- 1⁄2 cup mayonnaise (preferably homemade)
- 1 tablespoon caviar, preferably black
- 2 teaspoons chili sauce or 2 teaspoons ketchup
- 2 teaspoons cognac
- 1 tablespoon finely chopped chives
- 8 slices rye bread (toasted, if desired)
- Cut the turkey breast across the grain into very thin slices.
- Blend the mayonnaise with the caviar, chili sauce or ketchup, Cognac and chives.
- Spread the caviar mayonnaise on each of four slices of bread and arrange one-fourth of the turkey meat on top.
- Smear one side of each of the remaining four slices of bread with the mayonnaise mixture and add the slices, smeared side down over the sandwiches.
This was my first time trying caviar, and I think it was perfect in this sandwich. Based on pantry availability, I used Hellmann's mayo, black lumpfish caviar, and some chopped dill. I forgot to buy chives, and I didn't have any cognac or acceptable subs in the house, so those were left out. The caviar spread was still really tasty, though. My first instinct was to put some cheese on my sandwich because I love cheese on sandwiches, but I'm glad that I didn't -- I think it would have been too rich with the caviar spread. I don't buy rye bread because I don't like it, so I had this on a soft pretzel roll instead (which was lovely here, btw). I'd definitely like to try this again when I have cognac to add. Made small, these would be perfect sandwiches to serve at an afternoon tea or a shower. Thanks for posting, Jackie! Made by a fellow Merry Maid of Mayhem for Culinary Quest I