(TEST) Gourmondo's Signature Artisanal Submarine Sandwiches

These aren't your typical deli subs—our artisanal submarine sandwiches have become a cornerstone of our corporate catering menu. Featuring premium ingredients and house-made components, they strike the perfect balance between familiar comfort and sophisticated flavor. The key is in the details: from our 24-hour sourdough fermentation to our custom spice blends for the turkey.

Ingredients (Makes 6 large sandwiches)

For the Sandwiches:

• 6 artisanal sourdough submarine rolls (8-inch)
• 2 lbs house-roasted turkey breast, sliced thin
• 12 strips applewood-smoked bacon
• 6 large vine-ripened tomatoes, sliced ¼-inch thick
• 3 cups organic mixed greens (arugula, butter lettuce, spinach)
• 6 oz aged white cheddar, sliced
• 1 large avocado, sliced (optional)

For the House-Made Herb Aioli:

• ¾ cup mayonnaise
• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon fresh oregano
• 1 tablespoon lemon juice
• Salt and white pepper to taste

For the Turkey Brine (prepare 24 hours ahead):

• 4 cups water
• ¼ cup kosher salt
• 2 tablespoons brown sugar
• 2 bay leaves
• 1 teaspoon black peppercorns
• 3 lb turkey breast

Method

Day 1 - Prepare the Turkey:

1. Make the brine: Dissolve salt and brown sugar in water. Add bay leaves and peppercorns. Submerge turkey breast and refrigerate 24 hours.

Day 2 - Assembly Day:

2. Roast the turkey: Remove from brine and pat dry. Season with herbs and roast at 350°F until internal temperature reaches 165°F (about 1 hour). Cool completely before slicing.
3. Prepare the aioli: Mix mayonnaise with garlic, herbs, lemon juice, salt, and pepper. Refrigerate until needed.
4. Cook the bacon: Bake at 400°F until crispy, about 12-15 minutes. Drain on paper towels.
5. Prep vegetables: Slice tomatoes and season lightly with salt. Wash and dry greens. Slice cheese.
6. Assemble sandwiches:
   • Slice rolls horizontally, leaving hinged
   • Spread herb aioli generously on both sides
   • Layer bottom with mixed greens
   • Add 4-6 oz sliced turkey per sandwich
   • Top with 2 strips bacon, tomato slices, and cheese
   • Add avocado if using
   • Close sandwich and wrap tightly in parchment paper

Chef's Note: Wrapping in parchment not only creates an appealing presentation but helps the flavors meld and keeps the sandwiches fresh. Cut diagonally just before serving for the best visual impact. These can be made 2 hours ahead and kept refrigerated. For events, we recommend cutting and arranging on platters just before service to maintain the crispness of the bread.