Turkey and Bacon Sandwich with Arugula Mayonnaise

Serves 4

• 1 large egg yolk

• 2 tsp dijon mustard

• Sea salt

• Freshly ground black pepper

• 1 C grapeseed oil

• 3 tsp fresh lemon juice

• 1 C baby arugula, sliced + 1 1/2 C whole leaves

• 3/4 C fresh basil leaves, thinly sliced

• 1/3 C chives, finely chopped

• 4 large ciabatta rolls, sliced in half

• 1 lb sliced oven roasted turkey

• 8 slices of thick bacon, cooked until crisp

• 3 heirloom tomatoes, cut into 1/4-inch thick slices

• 2 jalapenos

• 1/2 tbsp sugar

• 1/4 C apple cider vinegar

Instructions

Thinly slice jalapenos and place them in a bowl, add sugar and apple cider vinegar. Let sit for at least 30 minutes. Whisk together the yolk, mustard, and 1/4 tsp salt in a medium bowl until well blended. Continue whisking while slowly adding the grapeseed oil in a steady stream until the mixture has emulsified. Whisk in 2 tsp of lemon juice. If the mixture is too thick, add a few splashes of water with your fingertips to thin it out. Whisk to combine. Stir the sliced arugula, basil, and chives into the mayonnaise and 1 tsp lemon juice. Add sea salt and black pepper to taste.

Turn the oven on to broil and toast the ciabatta rolls, cut side up until toasty and golden brown. Flip them over and toast the top of the roll for a few seconds as well. Remove from the oven. Spread a generous layer of herb mayonnaise onto each cut side of the roll.

On the bottom of each roll, stack the turkey, bacon, jalapeno, tomato, and arugula. Cover with the roll tops, slice in half.