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The Turkey Club Shawarma Sandwich With Pork Belly and Enhanced Mayo

kept byKpintosc
recipe bySerious Eats

For the Turkey Shawarma:
2 boneless skinless turkey thighs, about 1500 grams (3 pounds 6 ounces) total)
1000 grams (2 pounds 3 ounces) fresh pork belly, skin removed
260 grams (about 1 cup plus 1 tablespoon) buttermilk
100 grams (about 1/3 cup) brown mustard
100 grams (about 1/3 cup) ketchup
100 grams (about 1/3 cup) miso paste, preferably barley miso
1 medium yellow onion peeled and quartered, plus 2 large yellow onions peeled and left whole
1 head of garlic peeled
500 grams (about 2 cups) dry white wine
For the Bacon Mayonnaise:
250 grams (about 1 cup) rendered bacon fat, from about 1 pound of bacon (reserve cooked bacon for another use)
200 grams (about 3/4 cup) peanut oil
2 large egg yolks, plus 1 large egg
50 grams (about 3 tablespoons) brown mustard
50 grams (about 3 tablespoons) sherry vinegar
15 dashes (shakes) hot sauce
Kosher salt (about 6 grams, or to taste)
To Assemble the Turkey Clubs:
Sliced Bread, such as potato bread, toasted
Lightly salted thick tomato slices
Baby arugula



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