You may be among those of us wondering what to do with leftover turkey. The obvious: turkey sandwiches. Or, at least that’s what I always look forward to on the Friday after Thanksgiving. And I’m guessing my friend Chef Bill Briwa won’t mind if we adapt his grilled chicken sandwich with romesco sauce for use with turkey.
Chef Briwa is a senior chef-instructor at the Culinary Institute of America’s Greystone campus in California’s Napa Valley. Like me, he’s passionate about high-quality extra virgin olive oil. And he’s a connoisseur of the foods of the world.
His romesco sauce makes anything taste good – grilled veggies, a fried egg, you name it. The famed Spanish sauce typically combines a bit of fried bread, garlic, almonds, and paprika. Variations abound.
In a traditional romesco recipe, the ingredients are pounded into a smooth paste using a mortar and pestle. These days, of course, a food processor provides much quicker results. In Spain, romesco often is served as an accompaniment to seafood, such as lobster or shrimp.
Chef Briwa combines romesco with mayonnaise to create a delicious spread for a grilled chicken breast sandwich. I’m thinking of just adding the romesco sauce, as is, to my turkey sandwich. All I’ll need to pick up is a loaf of crusty bread.
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
