Thanksgiving Turkey BLT Sandwiches With Sriracha Mayo

Thanksgiving Turkey BLT Sandwiches With Sriracha Mayo
4 from 1 ratings
"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."
  • 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
  • 2 cup basic mayonnaise
  • 1/2 cup sriracha hot sauce
  • 2 tablespoon sweetened condensed milk
  1. 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.
  2. 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.