Turkey (Tonnato) Sandwiches
Neither Michel Richard nor I made a true vitello tonnato on the days we cooked together, but
my version is more closely related to the classic Italian appetizer than his-it remains true to
the idea of a strong mayonnaise moistening and flavoring slices of meat that, well, might
need it, because they've become dried out from overcooking or relatively long storage, or
because they were not super moist to start out.
But instead of calling for slices of roast veal-which would take some work-I went for whitemeat turkey, an easily found option (I bought mine at a deli), and one that doesn't differ all that much in taste and texture from cold veal.
1 cup mayonnaise
1 (6-ounce) can tuna packed in olive oil (preferably imported from Italy)
1/4 cup fresh parsley leaves
2 tablespoons capers, drained
2 tablespoons minced shallots
6 anchovy fillets, minced
About 1/4 cup olive oil or hot water
Salt and black pepper
8 slices sandwich bread, toasted if desired (or use French bread)
8 (1/4- to 3/8-inch-thick) slices whitemeat turkey
1. Combine the Mayonnaise with the tuna, parsley, capers, shallots, and anchovies. Whisk in enough olive oil (or water), a little at a time, to achieve a creamy consistency. Taste, and add salt and black pepper as necessary.
2. Lay out 4 slices bread. Top each with a thin layer of sauce; cover with a slice of turkey, then more sauce, then another slice of turkey, then finally more sauce and top layers of bread. Slice the sandwiches in half to display the interior layers, and serve.