Exceptional leftovers

 

Having spent half of my life in the United States, I discovered that over there, sometimes, dishes are cooked only to enjoy the leftovers. The risotto croquettes are an example of this, but leftover turkey sandwiches are the state of the art representation of how a leftover can be even more interesting than the original recipe. Here is the sandwich I created together with Pierluigi Roscioli.

for the pita bread
500 g of soft wheat flour
80 g of oats (soaked in water for 20 minutes)
200 g of water
40 g of seed oil
10 g of salt
1 teaspoon of honey

Knead and keep all the ingredients for 12 hours. Keep at room temperature. Make some balls with 100 g of dough each, cover and leave to rest for an hour. Press so they become half a centimetre high and bake at 280°C for a few minutes, until the borders become slightly darker.

for the mayonnaise
1 organic free-range egg yolk
200 g of a preferred neuter oil
1 green apple, diced
1 celery rib, diced
2 tablespoons of grainy mustard a l'ancienne
hot paprika to taste
1 tablespoon of water
4 tufts of alfalfa

Cut the turkey (or chicken or other white meat) leftovers into cubes (we usually put the chicken or turkey in a brine with 4% of salt for 12 hours, then vacuum cook it at 68°C for about 45 minutes). Mix the mayonnaise with the meat, the apple and the celery. Heat the pita slightly, open it and make room for the chicken salad. “Seal” with alfalfa and serve.