The Magic is in the Basil

If memory serves me correctly, the first time I ever had a Croissant was not as a dessert but as the bread for a sandwich. I don’t know what it is about taking cold meats and slapping it inside a Croissant that makes it seem more elegant, top drawer if you will.

Whenever we are going on a picnic that involves sandwiches, I like to use Croissants. So glad that today is National Croissant Day. It’s a good excuse to have a delicious, beautiful and oh so special Turkey Sandwich. What makes this sandwich special, besides the Croissant? Oh where do I begin?

Good bacon always makes life more enjoyable, from a Classic B.L.T. to a Stuffed Baked Potato. Avocados add creaminess. Tomatoes the flavor of summer. Butter Leaf Lettuce is so soft and green. But the real magic is in the mayo. And not just any mayo, but Basil Mayonnaise. Yeah, this is one special sandwich.

Basil Mayonnaise Turkey Club Croissant Sandwiches
Basil Mayonnaise
2 medium Garlic Clove
Zest of one lemon
1 teaspoon Lemon Juice
1/2 cup packed Basil Leaves
4 tablespoons Olive Oil
1 cup mayonnaise

Peel and roughly chop the garlic. Set aside. Zest the lemon, set zest asides. Cut the lemon in half, set aside.

Place the basil leaves, olive oil, garlic and lemon zest in a blender or small food processor. Squeeze lemon over the basil mixture. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally.

Note: For smooth mayonnaise, use the young tender leaves; for chunkier mayonnaise, add the larger leaves as they won’t process down completely.

Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined.

Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.

Croissant Sandwiches
8 slices thick-cut Bacon
4 large Butter Leaf Lettuce Leaves
1 large Tomato
2 Avocados
4 large Croissant Rolls
16 oz Deli Roasted Turkey, sliced
Kosher Salt
Fresh Cracked Black Pepper
1/4 cup Basil Mayonnaise (above)

In a skillet over medium-high heat, fry bacon until nicely crisp. Drain on a paper towel and set aside.

Break four leaves of lettuce from the head. Rinse well, pat dry and set aside. Slice tomato into eight slices. Set aside. Pit the avocado, remove from skin. Slice avocado, set aside.

Split open the croissants lengthwise. Arrange 4 ounces of turkey meat on the bottom half of a croissant. Top each with 2 slices of bacon, a lettuce leaf, tomato slices, and avocado slices.

Season the tomato and avocado slices to taste with salt and pepper. Spread a layer of the basil mayonnaise on the top half of each croissant and place on top of the sandwich. Serve at once and enjoy.