If you think about it, turkey is a gateway deli meat. Unassuming enough to appeal to even the most picky eaters, it is often the first foray into serious subs that people take. Some years down the road they might get into some harder stuff, like mortadella and Genoa salami, but turkey comes first; a foot in the door into the wild world of sandwiches once people are ready to move beyond the kids’ menu. 

The only issue with turkey sandwiches is that they can be, as the kids say, mid. Which is to say a bit bland and boring. Too dry, underseasoned, predictable: these are the pitfalls we knew our turkey sandwich would have to sidestep to be Sandwich Club-worthy. Here, the combination of sharp cheddar and rich avocado work in perfect tandem with turkey’s savory simplicity. But it’s the condiment that’s the true king: zesty garlic and black pepper mayo studded with bits of piquant banana pepper. This savory spread is going to be on repeat for us all summer long. 

TURKEY, CHEDDAR and AVOCADO with GARLIC and BLACK PEPPER MAYO

4 pack Iggy’s French rolls 

¾ lb. Oven Gold Turkey, thinly sliced

¼ lb. sharp white Wisconsin cheddar cheese, thinly sliced 

1 ripe avocado 

½ cup mayonnaise 

1-2 tsp. black pepper 

1 small clove garlic, minced 

2 tbsp. banana peppers, finely diced

1 ½ tsp. liquid from banana peppers

1 tomato, thinly sliced

Little Leaf Farm baby green leaf lettuce 

Make the Banana Pepper, Black Pepper and Garlic Mayo: combine mayonnaise with one minced clove raw garlic (use a microplane grater if you can), chopped banana peppers and black pepper (one teaspoon or less if you don’t like spice. Use the full two teaspoons if you like some heat). Drizzle in 1 ½ tsp liquid from the jar of banana peppers. Stir together well and let sit to allow the flavors to meld. Keeps in the fridge for up to four days.

Dice your avocado into a small bowl and mash with a fork. Season with salt and pepper. Slice French rolls horizontally and spread mashed avocado onto the bottom halves of bread. Top avocado with a few slices of cheddar and a few slices of turkey. Season turkey with salt and pepper and top with two thin slices of tomato. Season the tomato with salt and pepper. Slather the top bun with the flavored mayo and then gently tear a few lettuce leaves and place on top. Sandwich together and enjoy immediately. We’re not going to lie – this one is a little messy due to the chewy crust on the French roll and the juicy nature of the spreads and toppings (tomatoes: always so problematic), but the flavor is outstanding. We suggest you just grab extra napkins and forge ahead. If you would rather not wrestle with a juicy sandwich we’d suggest making this on a soft sub roll instead. 

BEVERAGE PAIRING SUGGESTIONS: 

The flavors in this sandwich expertly toe the line between fresh, savory and rich, with just the right kick of spice. This combination calls for wines that have a bit of texture and are fruit forward. Our first suggestion is admittedly a bit of a splurge but it would be absolutely heavenly with this sandwich: the Marine Layer Aries Chardonnay is golden straw colored in the glass with intoxicating aromas of lemon curd and jasmine. On the palate, this wine is luxurious – loaded with citrus and white peach flavors, balanced by stony minerality and a crisp, clean finish. This wine is a stunner and would be amazing with this (and to be honest, almost anything you eat).

We also thought a juicy Italian white would work well here. The Surrau ‘Limizzani’ Vermentino is a textured, approachable wine with inviting aromas of white flowers and stone fruit. On the palate there are intense fruit flavors of yellow pear, Meyer lemon and juicy peach are supported by zippy acidity and a touch of salinity on the finish. This wine is easy drinking with loads of different foods and this sandwich is no exception. 

For those looking for canned refreshments, we have a couple fun suggestions for you. First up is a canned cocktail – the Nantucket Cranberry Vodka Soda is made with Triple 8 Cranberry vodka, fresh cranberry and seltzer and it comes ready to drink, no ferry ride to the islands necessary. For beers we have two locals we love: the Barrel House Z Bluest Sky is their Pale Ale and a standout beer for the Weymouth based brewery. Dry hopped with Cascade, New Zealand Pacifica and Mandarina Bavarian hops this is a punchy, fragrant pale ale with hints of juicy citrus, pine and sweet honeysuckle. For something a bit hazier, one of our favorite New England style IPAs is the Untold Sunny Sea. Hazy orange in the glass with aromas of tangerine and stone fruit, this beer is brewed with a slight hint of lactose, lending a creaminess to the palate and slight sweetness on the finish – perfect for foiling the spicy spread on this sexy sandwich.