We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Italian “Club” Sandwiches
Holiday 2018
There’s no reason to settle for a subpar slapped together sandwich when you’ve got turkey leftovers. Elevate them with this Italian-inspired 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.
Makes 4 sandwiches
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 follows)
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
HOMEMADE BOMBA SAUCE
Bomba sauce is a spicy condiment that will inject life into any dish you put it on. Toss with some pasta, smear it on a sandwich, or serve it on a cheese board. Bomba sauce has some serious heat but also has a rich, deep flavour thanks to the good-quality olive oil, mushrooms and eggplant in the recipe. Store it in your fridge with a thin layer of olive oil covering the surface and it will stay good for weeks.
½ cup (125 mL) extra virgin olive oil, divided
5 cremini mushrooms, diced
½ eggplant (450 g), diced
2 large garlic cloves, smashed
1 tsp (5 mL) salt
1 jar (750 mL) pickled cherry peppers, stemmed and seeded
3 tbsp (45 mL) red wine vinegar
½ tsp (2 mL) fresh cracked pepper
1. Heat 2 tbsp (30 mL) olive oil in a large pan over medium. Add in the mushrooms, eggplant, garlic and salt. Cook, stirring occasionally, until deep brown and tender, about 10 minutes.
2. Transfer contents of the pan to a food processor along with cherry peppers and vinegar and pulse until mixture is smooth. Pour in remaining olive oil and the pepper and stir to combine.
Makes 2 cups (500 mL)
