Italian “Club” Sandwiches

There’s no reason to settle for a sub-par slapped-together sandwich when you’ve got turkey leftovers. Elevate them with this Italianinspired turkey club made with guanciale, arugula and a homemade spicy bomba sauce. Guanciale (Italian cured pork jowl) stands in for bacon in this recipe. Often fattier, it has a more delicate texture and a seductive porky flavour. You can find it at specialty delis and some butcher shops. The kick of this sandwich comes from the homemade spicy bomba, a sauce made from hot cherry peppers, garlic, eggplant and mushrooms. Stacked with a thick layer of mayonnaise and fresh tomatoes, this sandwich is a reason to cook a turkey, holiday or no holiday.

8 slices guanciale, ¼ inch (5 mm) thick ¼ cup (60 mL) mayonnaise

8 slices focaccia bread, toasted

1 cup (250 mL) arugula

8 tomato slices (about 2 medium tomatoes) 8 slices of turkey, ¼ inch (5 mm) thick ¼ cup (60 mL) Bomba Sauce

(recipe next page)

1 Place slices of guanciale in a medium skillet and heat over medium. Cook until deep red and crisp, about 12 minutes, stirring often.

2 Remove guanciale slices from pan and place on a paper-towel-lined plate.

3 Spread 1 tbsp (15 mL) mayonnaise on a slice of bread. Top with ¼ cup (60 mL) arugula, 2 tomato slices and 2 slices of turkey. Layer 2 pieces of the guanciale on top of turkey. Spread 1 tbsp (15 mL) Bomba Sauce on another slice of bread to close the sandwich. Repeat with remaining ingredients to make 3 more sandwiches.

Makes 4 sandwiches