RECIPE #347, DAY #528
ORIGINAL RECIPE: “Spanish Turkey and Olives” from Alison Lewis’s 400 Best Sandwich Recipes*
TIMING: 15 minutes
TOOLS: Food processor, preferably small
COOK TYPE: None
HEALTH: Down side: mayonnaise, white bread and lunch meat. But with good-oil mayo, supreme white bread and nitrate-free lunch meat, you’ll have lean protein, pickles, and veggies. I would say it’s an in-between lunch, as far as health is concerned.
EXPERIENCE: I’m always looking for great sandwich recipes. When I make them, they tend to be real hit or miss. This was a strong hit.
The kids weren’t so big on it, but I adored the almost unctuous combination of olive and strong garlic with the cooling turkey and bread. Don’t plan on kissing anybody after eating it, although encounters with vampires would be fine.
NOTES: The bakery was out of baguettes, but they would have been less holey and therefore better.
You could substitute ham for the turkey, but other than that don’t make any adjustments.
- In a food processor, combine 1/3 cup mayonnaise, 1/2 cup drained and dried roasted red bell peppers, 2 cloves garlic, 2 tablespoons basil, 1 tablespoon drained and dried capers, and 1/4 teaspoon salt. Puree until smooth. Set aside.
- In a small bowl, combine 2 cloves pressed garlic, 1 cup minced Spanish olives, 2 tablespoons minced parsley, and 1/8 teaspoon black pepper. Set aside.
- Cut a short baguette into 4 pieces. Slice each piece in half. Lay out the halves.
- Spread all 8 pieces of bread with the red pepper mayo. Top 4 of the pieces with equally divided 12 ounces thin-sliced turkey (or ham), olive mixture, and 1/2 cup grated Manchego cheese. Close ’em and serve ’em.
Serve with barbecue chips or a cooling salad and an citrus spritzer.
*Recipe changed from the original.