The Turkey Club Shawarma Sandwich With Pork Belly and Enhanced Mayo Recipe

Serious Eats
Serves: 12 Save

Ingredients (22)

  • For the Turkey Shawarma:
  • 2 boneless skinless turkey thighs, about 1500 grams (3 pounds 6 ounces) total)
  • 1000 grams (2 pounds 3 ounces) fresh pork belly, skin removed
  • 260 grams (about 1 cup plus 1 tablespoon) buttermilk
  • 100 grams (about 1/3 cup) brown mustard
  • 100 grams (about 1/3 cup) ketchup
  • 100 grams (about 1/3 cup) miso paste, preferably barley miso
  • 1 medium yellow onion peeled and quartered, plus 2 large yellow onions peeled and left whole
  • 1 head of garlic peeled
  • 500 grams (about 2 cups) dry white wine
  • For the Bacon Mayonnaise:
  • 250 grams (about 1 cup) rendered bacon fat, from about 1 pound of bacon (reserve cooked bacon for another use)
  • 200 grams (about 3/4 cup) peanut oil
  • 2 large egg yolks, plus 1 large egg
  • 50 grams (about 3 tablespoons) brown mustard
  • 50 grams (about 3 tablespoons) sherry vinegar
  • 15 dashes (shakes) hot sauce
  • Kosher salt (about 6 grams, or to taste)
  • To Assemble the Turkey Clubs:
  • Sliced Bread, such as potato bread, toasted
  • Lightly salted thick tomato slices
  • Baby arugula

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Directions

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