This is the sandwich I made with the Roasted Pepper Tomato Tapenade.
It is simply delicious and it’s something you can totally make in a rush. If you’ve got the tapenade in your fridge, the sandwich comes together in a few minutes. All you need is a whole wheat bun, some turkey, sweet onion, fresh garden tomato and some extra sharp white cheddar cheese. If you have a couple large basil leaves that is an excellent finishing touch.
I had about 30 minutes between errands and my daughter’s dance class last weekend to make myself and her something to eat. This is what I made for ME because while I had fed the kids breakfast, I ran out of time to feed myself, so by lunchtime I was starving. In a rush, I started grabbing things from the fridge and this was what became of it.
I managed to snap a few photos somehow before I chowed it down and ran out the door to get my girl to her dance class.
Turkey Tomato White Cheddar Melt
For each sandwich (two halves):
- 1 whole wheat bun, sliced in half, lightly toasted
- Roasted Pepper Tomato Tapenade (recipe here)
- Thinly sliced sweet onion
- A couple very thin slices natural smoked turkey
- A slice or two of fresh garden tomato for each side
- Slices of extra sharp white cheddar cheese
- A couple large fresh basil leaves (or several smaller ones)
- Slice each half of the bun with a good layer of roasted pepper tomato tepenade.
- Set it on a baking sheet, then arrange several thin slices of sweet onion on top of the tepenade.
- Cover with the thin slices of smoked turkey and then a slice or two of tomato (whatever fits!). Top the tomato with a couple slices of white cheddar cheese.
- Bake at 400 until the cheese is good and hot and bubbly and melty.
- Top with a couple fresh basil leaves. Enjoy!
This recipe was shared at Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Tasty Tuesday, Show & Share Wednesday, Cast Party Wednesday, Newlyweds Recipe Linky, Thursday’s Treasures, Friday Food Fight and All my Bloggy Friends.
on a bed of greens with Kiwi, Pomegranate, and a Sweet Balsamic Habanero Mustard Drizzle
This was simultaneously a long, hard week for me and a wonderfully blessed week. I am blessed with so many talented foodie friends who are such beautiful people. Four times this week I was awarded the Versatile Blogger Award.
Last Wednesday the blow to my heart that I had been fearing would come, came. As much as I told myself I was prepared for it, I wasn’t. This man I had been seeing, I let myself fall too hard. From the start I knew this wasn’t the time for this relationship. But I had made a wish and he was the one that answered. We both needed each other right then and there. And so I let it happen. And it was wonderful. Every moment I spent with him was like a taste of heaven … I know I will be okay without him, but right now my heart is torn in two. And my body tells me to eat, but I don’t even want to. I force myself to nibble at things just to make the hunger go away. If you know me at all, you know that’s not like me. I still visited my foodie friends on facebook, but my heart wasn’t in it. I couldn’t cook. I couldn’t blog. All I could do was share past recipes, past memories.
My family and friends were there for me in so many ways. My circle of foodie friends was there to comfort me too. This circle is so much more than just a bunch of people who share recipes. They are just phenomenal giving people and I am so blessed to be included in this circle. All these beautiful people I’ve never met in person were there for me. They are my angels.
This award came to me from these four beautiful bloggers.
- ChinDeep: an author, an artist, photographer and talented cook, I feel so honored to know Melissa. When I page through her hand-drawn book, I am just stunned by the beautiful artwork, not to mention the creative, wonderful ideas.
- Lisa’s Dinnertime Dish: Lisa is a sweetheart and a fantastic cook. I love the step-by-step photos she includes on every single post. Her blog is gorgeous and the foods she shares are SO yummy.
- Everyday Mom’s Meals: Krista is not your everyday mom at all! She is an awesome cook, but also a cheerleader of food bloggers, a sweet, fun person that just makes you smile.
- movita beaucoup: Movita has such a fun, refreshing sense of humor. Her words make me laugh, but all of her posts contain such beautiful amazing foods. If you don’t know Movita, you really need to meet her (and congratulate her, because she’s going to baking school!)
Now the rules of this award state that I have to pass it on to five other versatile bloggers. Since I was awarded it 4 times, I guess that means you get to meet 20 of my friends, and yet this is only a small fraction of all the beautiful people I have met through my blog.
So the awards go to these talented bloggers. Each and every one of them is so special to me.
Now, would you like to see the recipe? I didn’t want to cook, but after hardly eating anything on Thursday, I really needed to eat. So I dressed up some of my leftovers. It turned out SO pretty … and it was simple to make.
Prosciutto-Wrapped Turkey on a bed of greens with Kiwi, Pomegranate, and a Sweet Balsamic Habanero Mustard Drizzle
- Take a hunk of cooked turkey (or a cooked chicken breast) and wrap it with thin slices of prosciutto.
- Top with slices of cheese. I used Romano & Parmesan, but I think Gouda or Provolone would be better because they’re meltier.
- Broil the meat in a toaster oven (or regular oven) until the cheese is melted and bubbly.
- Lay the meat on a bed of greens and sprinkle with chunks of kiwi and pomegranate seeds, then drizzle with the vinaigrette.
Sweet Balsamic Habanero Mustard Vinaigrette
- 1 Tablespoon habanero pepper jelly (or other hot pepper jelly)
- 1 Tablespoon spicy brown mustard
- 1 Tablespoon light mayonnaise
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon turmeric
Whisk all ingredients together.
It was National Cheese Lover’s Day yesterday and since cheese is one of my very favorite foods (right next to chocolate), I just had to have a cheesilicious sandwich for lunch. My son came upstairs as I was making it, asking for a back rub. (His back is sore from shoveling snow.) I told him he had to wait … I was right in the middle of making my lunch. So he sat playing on his iPhone as I cooked up and photographed this sandwich. See the boy in the background there? I didn’t really mean to get him in the picture, but there he was …
Turkey, Prosciutto, and Gouda Sandwich on Artisanal Kumquat Cornbread
I used my Artisanal Kumquat Cornbread for this sandwich, but I think you could use another bread if you like. Ciabatta or French bread would be good. I really liked the citrus flavor from this bread with the turkey, smoky prosciutto, and creamy gouda, though.
- Slices of turkey
- Paper-thin-sliced prosciutto
- Sliced red onion
- Pesto or basil butter
- Slices of gouda cheese
- Light mayo
- Mixed greens or lettuce leaves
Top the pesto-half with turkey and prosciutto:
Then arrange the onion slices and the cheese on top of that. Bake or broil the bottom half in a toaster oven or oven until the cheese is all good and melty. While the cheese is melting, go give your son a quick back rub (just kidding … that is what I did, though!)
Toast the top half of the bread and spread it with a thin layer of light mayo.
Pile the lettuce on top of the melted cheese and top with the top half of the bread.
Voila! A perfect lunch for a hungry cheeselover.
The other day I made Rosemary Tomato Focaccia, and having a wonderful flat-ish bread like that around just screams SANDWICH!
Focaccia makes such a beautiful gourmet sandwich. I threw this elegant sandwich together last night for dinner, and it was so good I had to have it again for lunch today.
It’s very simple to make. Just cut a wedge of your focaccia and slice it horizontally. Toast the bread lightly, then spread the bottom with Pesto Cream (recipe below).
Top with turkey and sliced onion. (I always use the preservative-free turkey meat. Tastes better and doesn’t have all those nasty chemicals!)
Then add a slice of provolone and broil until the cheese is melted and bubbly.
Now add a couple slices of fresh, juicy tomato:
Then top with a tumble of organic greens and add the top of the focaccia:
Time for lunch!
- 2 oz. light cream cheese
- 2 oz. greek yogurt
- A spoonful of pesto
- About 1 oz. goat cheese
Cream together all ingredients in a small bowl until smooth. Don’t worry about it too much if there are a few stubborn hunks of goat cheese that don’t want to mix in. Refrigerate leftovers for other sandwiches, a base for a yummy pizza, spread it on crackers or celery.