I’ll admit, I am not a fan of turkey. Don’t get me wrong, I can make a killer turkey at Thanksgiving but I would rather go outside the box and cook up some filet’s or salmon anything that isn’t turkey. Alas, my family (mom and dad) is so strictly traditional that anything other than turkey just won’t do. So, when I decided to plan my whole weeks menu around the new issue of Everyday Food and flipped through it only to see that Thursday was this sandwich, I was pretty hesitant if not even a bit disappointed. But, being the big girl that I am, I put on my big girl pants and trudged ahead and bought the turkey for said sandwich. I’m an open minded girl, I can sit with the big dogs if need be. Now, with all that build up, you’re wondering if I liked aren’t you? No worries, I won’t leave you in suspense much longer. This recipe also came with a side of cucumber pickles. I have never pickled anything in my entire life and I was shocked at the ease of this. I may need to look into a pickling career. That’s odd, right? Why would I even say that? Maybe it’s the screaming, wailing neighbor child. I’m being distracted. Oh, the sandwich! EXCELLENT! This will be made again my house. This was the conversation in my house after this meal was consumed: Hubby – “Where did you get that recipe?” Me – “Everyday Food magazine but I went my own way a little bit with it.” Hubby (pointing to himself with a big dorky smile – “Well, this guy liked it!” Still makes me LOL a little bit! Okay, okay, enough chitter chatter, here’s the recipe!
Toasted Turkey Sandwich with Quick Cucumber Pickles
Yields 4 servings but I managed to get 8 out of mine – yeah lunch!
For the Sandwich:
1 large round rye bread (about 8 inches in diameter) sliced in half horizontally, insides scooped out
1/3 cup tapenade (I used Culinaria a brand sold at my local Schnucks – Black Olive)
1/2 pound deli turkey, thinly sliced
1 small zucchini, thinly sliced
1 large tomato, thinly sliced
4 ounces provolone, thinly sliced
For the Cucumbers:
2 medium cucumbers, cut lengthwise into thin wedges
1/4 cup rice vinegar
2 Tbsp. sugar
coarse salt and ground pepper
For the Sandwich:
Preheat oven to 350. Cover inside of both bread halves with an even layer of tapenade. Arrange turkey on bottom half of bread. Top with zucchini, tomato, and cheese. Sandwich with top half of bread and wrap tightly in foil. Place on a baking sheet and bake until bread is toasted and cheese is melted, 25 minutes.
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| A step by step guide to the Toasted Turkey Sandwich! |
For the Cucumbers:
Meanwhile, in a large bowl, toss cucumbers with vinegar and sugar; season with salt and pepper. Let sit at room temperature, 20 minutes.
Unwrap sandwich and cut into 4 wedges (or 8) with a serrated knife. Serve with pickled cucumbers.
Source: Everyday Food
Wondering what to do with all of that leftover bread you scooped out? I gave it to my kids to fish with. You could also make breadcrumbs.
A big hug and thanks goes to Erin for allowing me to be a guest blogger! XOXO
~ Enjoy!
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Jessica says
This looks awesome! I love big sandwich rings that you get at the grocery store deli…and this is a great way to do the same thing at home! Yum!!
Jessica says
This looks awesome! I love big sandwich rings that you get at the grocery store deli…and this is a great way to do the same thing at home! Yum!!