I Tried Bob Saget's Favorite Sandwich and It's My New Go-To Lunch
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In a 2019 appearance on the Today Show's 'Cold Cuts with Al Roker' segment, Saget walked Al and viewers through his go-to sandwich, which is basically a jazzed-up turkey and Swiss on sourdough. It's something he perfected after spending six years as a deli clerk. The recipe is delightfully simple, made with basic ingredients and it's easy to recreate at home. To make the sandwich at home, I followed this recipe that the Full House star revealed during the Today Show interview.
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Here's what you'll need: olive oil, sourdough bread, red pepper aioli, mayonnaise, sliced roast turkey, roasted red peppers, romaine lettuce, Jarlsberg cheese and pickle slices. In my experience, or at least at the supermarkets near me, it was nearly impossible to find red pepper aioli on shelves. It's easy enough to make at home, though. All you have to do is combine garlic aioli (or just plain mayo) and roasted red peppers in a food processor—or just finely chop and mix them by hand like I did.
My local Whole Foods was also completely out of frozen turkey for me to cook, so I picked up some sliced roasted turkey from the deli counter. According to Saget, cold cuts or sliced roasted turkey work equally well.
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I don't have a grill (hello, apartment living!), but my trusty cast iron skillet worked great. I started by toasting the sourdough in olive oil until golden. While the grill is on, heat the romaine and peppers. One slice got a layer of red pepper aioli, the other got mayo—although I kept it light because I'm not a big condiment person.
Next, I layered roast turkey on one side, then slightly sautéed romaine lettuce and roasted red peppers on the other. I added the Jarlsberg cheese while the peppers were still warm to help it melt, and skipped the pickle slices (that's just my personal preference!).
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This sandwich? Much like Full House, it's a hit! The mix of charred romaine and roasted red pepper adds depth, while the turkey and cheese keep it classic. I was skeptical about doubling down on red pepper with the aioli and the roasted peppers, but the flavors were perfectly balanced. It's sweet, savory, smoky and yet somehow still nice and light.
Grilling this sandwich would definitely elevate the flavor even more. Even on the stovetop, thought, this sandwich came together in about 20 minutes and tasted amazing. My final verdict? Bob Saget had great taste, and this sandwich deserves a spot in your lunch rotation.
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