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Thanksgiving Turkey BLT Sandwiches with Sriracha Mayo

Turkey BLT Sandwich

"After all of the heavy eating on Thanksgiving Day, it is normal to feel full for the remaining week. But, with a bounty of leftovers, it is the perfect opportunity to feed your friends and keep the Thanksgiving entertainment going. I like to make my friends delicious Turkey BLTs with Sriracha Mayo. It is a great way to use my leftover turkey. The sandwiches aren't too heavy, so there are no flashbacks of too much stuffing and pumpkin pie."


For the turkey BLT sandwich

  • 6 strips of Applewood Smoked Bacon
  • 4 slices of country bread
  • crisp of iceberg lettuce
  • 1 large, ripe tomato, sliced
  • 4 slices of roasted turkey breast

For the Sriracha mayo

  • 2 Cups basic mayonnaise
  • 1/2 Cup sriracha hot sauce
  • 2 Tablespoons sweetened condensed milk


For the turkey BLT sandwich

Heat a frying pan over medium heat and cook the bacon for about 5 minutes, until it is crispy. Remove from pan and rest on paper towels to absorb the oil.
To assemble the sandwiches, you should first toast the bread. Slather the inside of each piece of bread with the sriracha mayo. Add the lettuce, then turkey, then bacon and top with the tomato slices before the top piece of bread.

For the Sriracha mayo

Add the basic mayonnaise, sriracha and condensed milk to a food processor. Puree until smooth. It can be refrigerated for up to a week in an airtight container.