Killer turkey sandwich

There's a spot in Austin I love called "Easy Tiger." It's a German-style bakery, but most people think of it as a beer hall. Easy Tiger has well-balanced and creative cocktails and a cookie, entitled "The Bengal Spice Cookie," that I request for a birthday treat. 


But it's an open-faced turkey sandwich on their housemade wheat bread that I used to Favor to my house after a long day. And that's the same thing I've been trying to recreate and tailor to my tastebuds for a little over a year now.

Adding crunch with thinly sliced cucumbers and radishes to smoked turkey is one of the world's greatest ideas - and thick pieces of avocado make the sandwich even more complex. Beyond these fresh ingredients, I think what can tie a whole sandwich together is a sauce or spread created especially for that dish.

I make a simple (and fool-proof) aioli in the blender - you could use a food processor, too. It's a cool thing to be able to make since it's a staple in the French culinary world, and it also lasts up to a week in the fridge. 

This recipe makes 4 large sandwiches and about 1 cup of aioli.

What you need

For the sandwich

8 slices whole wheat bread

1/2 lb. smoked turkey, deli-sliced

8-12 radishes, sliced into thin disks

1/2 cucumber, sliced into thin disks

1 avocado

Aioli (ingredients and instructions below)

For the aioli

1 clove garlic

1 tbsp mustard

1 tsp truffle salt or kosher salt

1/2 freshly cracked black pepper

3 eggs

1 cup olive oil

How to do it

For the sandwich

Thinly slice radishes and cucumbers and set aside. Half the avocado, remove the pit and slice into 1/4-inch slices and set aside.

Spread aioli (instructions below) on each piece of bread, then assemble sandwich. Divide radishes, cucumbers, avocado and turkey on four pieces of bread, and then top with another piece of bread.

Eat immediately. These don't do super well made ahead of time because of the avocado - you could prepare everything but the avocado though and that'd be just fine.

For the aioli

Add garlic, eggs, mustard, salt and pepper to blender or food processor and pulse until combined and smooth, about 30 seconds. 

Next, drizzle measured-out olive oil into blender or food processor in one single, continuous stream while you continue to pulse the machine – this will help the aioli not to break. 

Allow aioli to pulse for 15 seconds more once the olive oil has been added completely.

Pour aioli into a bowl or jar to store, and store for up to a week in the fridge.