Back when I ate gluten and cheese, sandwiches made their way into my life every day. Sometimes more than once. I don’t mean I ate a normal PB&J or ham and cheese. Instead, a cheesey-gooey Tex-Mex, PB & Apricot-Apple with Spinach, Curry Chicken & Apple, Roasted Beets, Hummus & Turkey, or Cranberry Pear Peanut Butter spanned the norm of my sandwich creations. I was obsessed with perfecting my homemade whole wheat bread recipe, and I frequently brought loaves home from my bakery job. My then-roommates regularly commented that, for sandwiches, mine were abnormallybeautiful. With a roomate that worked at a bakery gig, they ate their fair share as well.
Fast forward a few years and I rarely eat a sandwich. If I hadn’t had to forego the gluten, it is safe to say they never would have escaped from my daily ritual!
It just so happens that a dear friend gifted an awesome cookbook to me last year and periodically, when I need a homemade bread and sandwich fix, I bake up a loaf. One such baking episode and a haphazard collection of lonely ingredients in the fridge resulted in this amazing combination for lunch.
In a hurry to get out the door one morning, I pilfered through, came up with kale, carrots and the last bit of sliced turkey. I threw the kale and carrots in a dish and tossed in dukkah for good measure, spread the mustard on the turkey, and packed the bread separately.
Later, I put the whole-shebang together at work. Holy-moly, I couldn’t believe my tastebuds! We are back in the sandwich-making business.
First, start with good bread. Make it yourself. Or find a nice bakery. Barter with your neighbor. Please, don’t waste your time with store-bought sliced bread.
Then, smear and sprinkle on a thin layer of dijon mustard and dukkah spice mixture to each slice.
Lay down a thickish layer of the best turkey you can find.
Pile on equal parts chopped kale and shredded carrots.
Carefully sandwich the two pieces of bread together. Slice it in half and eat.
When finished, I completely condone licking your plate clean. :)
Turkey Sandwich with Carrots, Kale and Dukkah, makes 1 Dukkah is an Egyptian spice mixture with coriander, cumin, and sesame seeds shining through. There are countless recipes for it across the interwebs. I used Deborah Madison’s recipe from Vegetable Literacy. You can also purchase the mixture at Trader Joe’s or other well-stocked grocery stores. 2 slices bread of your choice dijon mustard 1-2 tsp. Dukkah 2-3 oz. low-sodium deli or leftover roasted turkey 1/2 large carr0t, shredded 1/2-1 cup shredded kale