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1
Rinse the turkey breast under cool water and pat dry.
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2
In a 1-gallon resealable plastic bag, add the beer, mustard, agave, salt and pepper.
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3
Stir well to combine, then add the turkey breast, making sure it is fully coated with the marinade.
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4
Put the bag into a bowl to avoid any leakage and refrigerate for 45 minutes.
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5
Do not marinate it longer than 45 minutes or the breast will become overly salty.
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6
While the turkey is brining, prepare the Red Bell Pepper Pesto.
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7
Preheat an oven to 375 degrees F.
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8
Drain the turkey brine and put the breast on a rack in a shallow roasting pan (Chef's Note: Do not rinse turkey).
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9
Roast until the internal temperature reaches 165 degrees F, on an instant-read thermometer, inserted in the thickest part of the breast, about 1 hour.
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10
Remove the turkey from the oven and allow it to cool.
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11
This entire process can be done ahead of time.
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12
Refrigerate the meat until you are ready to assemble the sandwich.
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13
After the turkey has cooled, remove all of the meat from the bone and slice it diagonally into 1/2-inch thick portions.
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14
Roughly chop 3/4 cup of the giardiniera vegetables and add them to a small bowl.
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15
Add 4 tablespoons of the Red Bell Pepper Pesto and toss to combine.
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16
Slice the bread, and lightly spread the pieces with some of the leftover pesto.
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17
Begin layering your sandwich with the provolone on the bottom, then the sliced turkey and the giardiniera mixture.
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18
Top everything with the Rojo Rings, cover with another slice of bread and then serve.
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19
Set a grill to high heat.
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20
Grill the red bell peppers until the skins have blackened.
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21
Remove them from the heat and put them in a small bowl.
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22
Cover the bowl and let them steam.
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23
Cool them from 10 minutes to 1 hour, then carefully remove the skin and seeds.
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24
Do not rinse them with water.
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25
Add the roasted peeled peppers, basil, garlic, cheese, nuts, red pepper flakes, anchovy paste, salt and pepper to a food processor.
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26
Pulse until fully combined.
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27
Gradually add in the olive oil while the processor is running and adjust seasonings, if necessary.
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28
Refrigerate the pesto until ready to use.
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29
In a heavy bottom skillet or deep-fryer, heat the oil to 370 degrees F.
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30
Combine the hot sauce, ketchup and water in a shallow bowl until incorporated.
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31
In 4 separate, shallow bowls or pie pans, separate the buttermilk, flour and panko and put all the bowls in this work order: buttermilk, flour, hot sauce mixture, panko bread crumbs.
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32
Dip the onion rings into the buttermilk, then in the flour, then into the hot sauce mixture and finish them with the panko.
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33
Submerge the rings in batches and deep-fry until bright red and starting to brown, about 2 to 3 minutes, turning as needed.
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34
Once fried, remove them from the oil to a plate lined with a paper towel and sprinkle with sea salt.
