Not So Basic B Turkey Sando


If you can swing it, roasting your own turkey (or using roasted turkey leftovers) will yield the best results here. That way you can slice the turkey into thicker, more substantial pieces which is always a pleasure. If roasting turkey is not in the cards for you, deli style turkey will also do the trick!

Active Time: 25 Mins

Total Time: 25 mins



  • 1 cup packed cup cilantro leaves
  • 1 cup packed cup parsley leaves
  • 2 jalapeno peppers
  • 3 scallions
  • 1 avocado
  • 1 head little gem lettuce


  • ½ cup mayo
  • 2 teaspoons capers in brine, drained
  • 1 tablespoon Sherry vinegar, plus more
  • Kosher salt, freshly ground black pepper
  • 2 5” inch squares focaccia (or 2 slices sourdough)
  • 2 handfuls salt ‘n vinegar potato chips


  • 8 ounces roasted turkey, thickly sliced

1. Make the chimichurri mayo:

  • Finely chop 2 teaspoons of drained capers.
  • Finely chop 1 cup cilantro and 1 cup flat leaf parsley.
  • Trim the stems from 2 jalapenos. Finely chop (discard the seeds if spice averse).
  • Thinly slice 3 scallions.
  • In a medium bowl, whisk together ½ cup mayonnaise, the chopped capers, cilantro, parsley, scallions, and 1 tablespoon sherry vinegar.
  • Season the chimichurri mayo with salt and pepper.

2. Assemble:

  • Cut two 5 inch pieces of focaccia in half, to split it.
  • Slather each side with chimichurri mayo.
  • Top each with a few thick slices of turkey (about ½”).
  • Slice 1 avocado and layer the avocado on top. Season the avocado with salt and pepper and a drizzle of sherry vinegar.
  • Top with a few little gem leaves and a handful of potato chips. Place the top piece of focaccia on top, cut in half and serve.

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