The Turkey Club Shawarma Sandwich With Pork Belly and Enhanced Mayo Recipe

Ingredients (22)

• For the Turkey Shawarma:
• 2 boneless skinless turkey thighs, about 1500 grams (3 pounds 6 ounces) total)
• 1000 grams (2 pounds 3 ounces) fresh pork belly, skin removed
• 260 grams (about 1 cup plus 1 tablespoon) buttermilk
• 100 grams (about 1/3 cup) brown mustard
• 100 grams (about 1/3 cup) ketchup
• 100 grams (about 1/3 cup) miso paste, preferably barley miso
• 1 medium yellow onion peeled and quartered, plus 2 large yellow onions peeled and left whole
• 1 head of garlic peeled
• 500 grams (about 2 cups) dry white wine
• For the Bacon Mayonnaise:
• 250 grams (about 1 cup) rendered bacon fat, from about 1 pound of bacon (reserve cooked bacon for another use)
• 200 grams (about 3/4 cup) peanut oil
• 2 large egg yolks, plus 1 large egg
• 50 grams (about 3 tablespoons) brown mustard
• 50 grams (about 3 tablespoons) sherry vinegar
• 15 dashes (shakes) hot sauce
• Kosher salt (about 6 grams, or to taste)
• To Assemble the Turkey Clubs:
• Sliced Bread, such as potato bread, toasted
• Lightly salted thick tomato slices
• Baby arugula