We’ve all bad a bad turkey sandwich before – whether you were stuck in an airport or a hospital cafeteria, you’ve reluctantly chowed down on a soft and soggy rendition of the American classic. Thanks to social media star and culinary creator Owen Han, however, you can now make the turkey sandwich that will counteract all of those past negative experiences. Enter the turkey crunch sandwich with frico chips, straight from his cookbook Stacked: The Art of the Perfect Sandwich.

“The Parmigiano-Reggiano crisp called frico…is shredded cheese melted in a skillet to make a golden brown ‘chip,'” Han explains. “They are very quick to make, and you may find yourself making extra for nibbling.” Sounds like a plan!

Next time you run to the grocery store, pick up a few turkey slices — or, follow this advice from Han: “I usually make this with turkey from the deli, but when you have leftover turkey after a holiday dinner, make this sandwich!” You don’t have to tell us twice.

Oh, and as an added bonus, Han has thrown in his quick recipe for Calabrian chili mayo, which adds just a kick of spice. You should absolutely add this to your sandwich, yes, but we won’t tell if you also decide to take a lick of it by itself. It almost rivals the greatness of the salty, munchable frico crisps; you’ll find yourself integrating both into your regular lunchtime routine.

Owen Han’s Turkey Crunch Sandwich with Frico Crisps

Makes 2 sandwiches

Ingredients

Basil Pesto

2 cloves garlic, crushed and peeled
1 cup (30 g) packed fresh basil leaves
½ cup (50 g) freshly grated Parmigiano-Reggiano cheese
¼ cup (35 g) pine nuts
½ cup (120 ml) extra virgin olive oil, plus more for topping
Fine sea salt and freshly ground black pepper

Frico crisps

1 cup (100 g) freshly grated Parmigiano-Reggiano cheese

Sandwiches

4 slices sourdough bread, lightly toasted
10 ounces (280 g) thinly sliced turkey, preferably oven-roasted style
4 to 5 frico crisps (see below)
2 red onion slices, separated into rings
Mild or hot pickled banana pepper rings
2 tablespoons Calabrian mayonnaise (see below)

Instructions

Make the basil pesto: With the food processor running, drop the garlic through the feed tube to mince the garlic. Add the basil, cheese, and pine nuts, then process until the basil is minced. With the machine running, gradually pour the oil through the feed tube and process until thick and smooth. Season with salt and pepper. (To store, transfer the pesto to a covered container. Pour a thin layer of additional olive oil on the surface to seal the pesto. Cover and refrigerate for up to two weeks or freeze for up to three months. If using frozen pesto, thaw before using. In either case, stir in the oil on the surface before using.)
For each sandwich, spread 1 tablespoon of the pesto on a slice of bread. Top with half of the turkey, followed by half of the crisps (broken to fit, if necessary), half of the red onion, and as many peppers as you like. Spread a second slice of bread with 1 tablespoon of the mayonnaise and use it to cap the sandwich. Cut in half and serve.

Frico crisps

Heat a medium nonstick skillet over medium heat. For each frico, sprinkle about 3 tablespoons of the cheese into the center of the skillet, making a 3- to 4-inch (7.5 to 10 cm) round, spreading the cheese into shape with a fork.
Cook until the cheese is bubbling, melted, and browning around the edges, about 1½ minutes. Using a spatula, loosen the edges of the frico all around, flip it over, and cook just to set the other side, about 10 seconds.
Carefully transfer to paper towels to cool and set further. Repeat with the remaining cheese to make 4 or 5 crisps. Frico crisps are best used within an hour or so of making (humidity can cause them to soften).

Calabrian Mayonnaise