The Cultured Californian Sandwich

Recipe Category: Sandwiches

: The Cultured Californian Sandwich

: Winning recipe from Michael Ashley Schulman

  1. 1/8 cup natural mayonnaise
  2. 3 cloves fresh garlic, minced
  3. 1 tablespoon fresh lemon juice
  4. 1/8 cup virgin olive oil
  5. Pepper and salt
  6. 6 large fresh basil leaves
  7. 1 cup sliced fresh poblano pepper
  8. 1 small fresh green zucchini, sliced
  9. 1 red Bermuda onion, sliced
  10. 1 small fresh yellow squash, sliced
  11. 2 (6-x6-inch) focaccia pieces
  12. 1/2 cup crumbled goat (or feta) cheese
  13. 8oz Plainville Farms Hickory Smoked Turkey Breast
  14. 8oz Plainville Farms Virginia Brand Uncured Ham

  1. In a bowl, mix the natural mayonnaise, a hefty pinch of salt and pepper, fresh minced garlic, and fresh squeezed lemon juice. Set aside in the fridge.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place peppers on the grill and cook for two minutes on each side before adding zucchini, onion, and squash on to the grill. Cook all the veggies (including the peppers) for about 4 minutes, flip them, and cook for another 4 minutes. Remove from grill, and set aside.
  4. Slice the focaccia to split it and grill the inside faces for one minute
  5. Take the mayonnaise mixture from the fridge and spread some of the mixture on the cut sides of both slices of bread, and sprinkle each one with the cheese. Layer the bottom focaccia slice with copious quantities of Plainville Farms Hickory Smoked Turkey Breast, then a few basil leaves, followed by layers of your freshly grilled vegetables, then place delicious slices of Plainville Farms Virginia Brand Uncured Ham on top of the veggies and seal with the top focaccia slice.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

5 :  ★★★★★ 1 review(s)