I found this recipe in the september issue of bon appetit, and decided it would be a lovely way to shake up the weekday turkey sandwich routine. (Havarti with dill and roland extra strong is my "usual" - still lovely no matter how many hundreds I've had by now...) The original recipe calls for arugula mayo - a mix of 1 cup chopped arugula with 3/4 cup mayo - but I skipped it to save time, and just used regular mayo and plenty of fresh arugula in the sandwich.
Grocery list: bread, turkey, a couple of red onions, arugula, mayo, blue cheese crumbles.
Slice the red onions and saute in olive oil over medium-high heat for about 8-10 minutes. Turn off the heat, and stir in 3T red wine vinegar, then season with salt and pepper. Assemble your sandwich: toasted bread, as much mayo as you like, turkey, some onions, blue cheese crumbles, topped off with arugula leaves. So easy, and definitely worth the extra 10 minutes of effort.
Posts
1 comment:
KT, you cooked this after getting home?! I had leftover pizza and blueberry cobbler...yum-yum. And guess what I had for lunch today...a banana s'wich. If I had added p'butter, it'd been 3 in a row. Love Ya, Dad
Post a Comment