Turkey and Caviar Sandwiches
"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."
photo by Muffin Goddess
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
4 sandwiches
ingredients
- 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)
directions
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
