Turkey Sandwich with Carrots, Kale and Dukkah

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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.

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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.

 

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Then, smear and sprinkle on a thin layer of dijon mustard and dukkah spice mixture to each slice.

 

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Lay down a thickish layer of the best turkey you can find.

 

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Pile on equal parts chopped kale and shredded carrots.

 

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Carefully sandwich the two pieces of bread together. Slice it in half and eat.

 

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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
 

 

 

 

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One response to “Turkey Sandwich with Carrots, Kale and Dukkah

  • Shannon

    This looks so delish! I’ve never heard of Dukkah? Sounds yummy. And yes! I can attest to being amazed by all of your thick, yummy looking sandwiches!

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