From: Chef Eric Kleinman, ‘inoteca, New York, NY. Yield: 8-10 servings.
1 tsp. black peppercorns, coarsely ground
1 tsp. pink peppercorns, coarsely ground
1 tsp. white peppercorns, coarsely ground
1 pinch red chili flakes
3 Tbsp. extra-virgin olive oil
2 lb. pulled or cooked dark turkey, skin and bones removed
1 oz. sherry vinegar
8 focaccia squares, split
2 cups good quality mayonnaise
as needed, fresh arugula leaves, washed, drained, chilled
as needed, pickled peppers or olives
In a bowl, combine all of the ground peppers and chili flakes iwht olive oil. Cover and marinate in warm placae overnight. Finely chop cooked turkey and mix in sherry vinegar. Pour pepper oil over chopped turkey and mix. Cover and marinate in the refrigerator for about 1 hour.
To assemble sandwiches: Combine bout half the mayonnaise with the turkey and season to taste.
To order: Spread split focaccia squares with remaining mayonnaise. Layer bottom half of focaccia squares with chilled arugula. Evenly divide portions of turkey salad and add atop arugula. Cover with focaccia top. Slice diagonally and serve with pickled peppers or olives.