Alfred Portales Christmas Turkey Sandwich Recipes

ALFRED PORTALE'S CHRISTMAS TURKEY SANDWICH

Steps:

• Cut bread into 8 thin slices and toast.
• Spread a generous layer of stuffing over one side of four slices; top with turkey, red onion, tomato, lettuce and mayonnaise.
• Top with remaining slices of bread.
• If desired, serve with leftover cranbery relish, chestnuts, pickles and potato chips.

ALFRED PORTALE'S TUNA TARTARE WITH HERB SALAD, CUCUMBER, LIME, SCALLION AND GINGER

Steps:

• Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold.
• Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side.
• Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. Set aside until ready to use.
• Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1-inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
• Yield: 2 cups herb salad
• Preheat oven to 300 degrees F.
• Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and then drizzle with olive oil. Set aside until ready to assemble.
• Yield: 18 croutons