Juicy cubes of cooked turkey breast mixed with crisp celery and creamy mayo and paired with a bold Calabrian chili sauce that adds a smoky, tangy heat. Layered with vibrant vegetables and tucked into a crusty ciabatta roll or baguette, this sandwich is the perfect balance of creamy, crunchy, and spicy.

Serves 6

• 1 bone-in, skin-on turkey breast, 1 whole chicken cutlet, or 1 rotisserie chicken breast
• 2 tsp paprika
• 2 tsp garlic powder, divided
• 1 tsp black pepper, divided
• 1/2  tsp salt, plus more to taste
• 3 Tbsp olive oil
• 1/4  cup water
• 6 stalks celery, cubed
• ¾ cup mayonnaise
• 1 tsp onion powder

Calabrian Chili Sauce

• 1/2 cup mayonnaise
• 1 Tbsp spicy brown mustard
• 1–2 Tuscanini Calabrian Chili Peppers, finely chopped
• salt, to taste

For Serving

• ciabatta rolls or crispy baguettes
• massaged kale
• shredded carrots
• sliced red onion
• roasted red pepper strips (I use Gefen)

Preheat oven to 350°F (175°C).

Sprinkle paprika, 1 tsp garlic powder, ½ tsp black pepper, and ½ tsp salt onto the turkey breast. Then drizzle with oil and rub it in. Place in a pan and add water. Bake for 3 hours.

Allow to cool fully, then cut the turkey into small cubes. Place the turkey cubes in a bowl and add the celery, mayonnaise, 1 tsp garlic powder, ½ tsp black pepper, 1 tsp onion powder, and salt, to taste, and mix. The turkey mixture can be made in advance and kept in the refrigerator for up to 3 days.

To prepare the sauce, place all ingredients in a bowl and mix.

To prepare the sandwiches, smear some sauce on both halves of each bread. Layer kale, carrots, onion, and peppers on the bottom half, then place a generous amount of turkey over it. Cover with the top half of the bread. Place a skewer or long toothpick through the sandwich so it remains intact.