These aren’t your typical sandwiches filled with holiday leftovers, they’re fabulous enough to warrant their own party! Inspired by RoliRoti’s mobile rotisserie, turkey gets the porchetta treatment, arriving rolled, spiced, and ready to roast.
Contains: eggs, wheat.
Note: The turketta may arrive frozen for freshness. Store it in the refrigerator for 2 to 3 days to defrost before cooking. To ensure even cooking, let the turketta come to room temperature before roasting.
What You Get
Turketta roast (see note below)
Pickled red onions
Pre-washed baby arugula
What You'll Need
Salt and freshly ground pepper
Butter or canola oil
Preheat the oven to 375°F. Line a sheet pan with parchment.
Pat the turketta dry with paper towels. Set the turketta on a rack in a roasting pan, drizzle with 1 tablespoon olive oil, sprinkle with salt, and rub both all over the meat and skin. Transfer the turketta to the oven and roast until the internal temperature reaches 165°F, 1½ to 2 hours. For extra-crispy skin, in the last 10 minutes of cooking, turn up the oven to 450°F. Let the turketta rest for at least 30 minutes before slicing into ¼-inch-thick rounds.
Meanwhile, pick the rosemary, toss the stems, and roughly chop the leaves until you have 1½ tablespoons. Cut the potatoes into bite-size pieces. In a large bowl, toss the potatoes with the rosemary and 3 tablespoons olive oil. Season with salt and pepper. Arrange cut-side down in a single layer on the prepared pan.
If the oven isn’t already set at 450°F, turn up the heat. While the turketta is resting, transfer the potatoes to the oven and roast until tender and golden brown, stirring once or twice, 35 minutes.
To make the sage salsa verde, pick the sage leaves and toss the stems. Line a plate with paper towels. In a small frying pan over medium-low heat, melt 3 tablespoons butter or canola oil. Add the sage leaves and fry until golden and fragrant, 1 to 2 minutes. Transfer to the plate and sprinkle with salt. Crumble the fried leaves into the salsa verde and stir to combine.
Toast the rolls and slice in half. To build the sandwiches, place the rolls on plates, spread with aioli, and top with slices of turketta. Drizzle the sage salsa verde over the turketta, and scatter with pickled red onions and arugula. Serve warm, alongside the rosemary potatoes, passing the remaining aioli and salsa verde at the table.