Saturday evening the love and I packed a picnic, drove to the beach, and watched the sunset while sipping chilled white wine and munching on sandwiches. It was one of those Saturdays of running errands all day long and skipping lunch, so by the time we had spread out our blanket on the sand around 5pm, we were ravenous. I packed turkey sandwiches using a recipe from the September issue of Bon Appetit, which I was so excited to try and, although the love was enthusiastic about them, was a bit disappointed.
I really liked the arugula component of the sandwich. Finely chopped mixed with mayonnaise as the spread, as well as whole leaves packed on top of the turkey and onions. The bitter taste was a nice balance with the other layers.
I think the onion part is where I went wrong: I used balsamic vinegar instead of red wine vinegar (it can't make that big of a difference) and I piled huge amounts on top of the slim turkey. As much as I love sauteed onions, the ratio should have been reversed. If you're going to make this, make it a turkey sandwich, not an onion sandwich.
The onions would be perfect on great on a big, cheesy burger. This turkey sandwich? Yes, but the turkey is not salty enough so adding some salt (and pepper) to taste is definitely a good idea. Same with the arugula spread.
My only regret is not enough turkey. Oh, and the blue cheese! Crumbled blue cheese is excellent, however, stick to coarsely crumbled normal types, as the recipe suggests. I had on hand a really creamy, stinky blue that was not crumble-able and really just did not go well at all. Overall it could have been better but really, I can't remember the last time weather in November allowed a picnic dinner on the beach, so no complaints from me.