Two Turkey Sandwiches to Try
We’ve been eating sandwiches more often lately, and I’m not going to complain about that at all. I like sandwiches, but it does mean that I’m cooking a little less (for better or for worse.) We’ve started eating sandwiches on Sunday after church. I mentioned this to a theatre student I saw in the grocery store after on Sunday.
Me: Hi, [student’s name], how are you?
Student: I’m looking for Ezekiel bread. Have you seen it at Meijer?
Me: No, you’d have to go to Harvest Health to find that, but it’s closed on Sunday.
Student: Too bad. I’m making a gift basket of my girlfriend’s favourite foods for Valentines Day and I wanted to put this bread in it. It’s really good; have you had it?
Me: No, but I know what it is. I’m shopping to get some stuff for sandwiches. We’re making a new tradition of eating sandwiches after church on Sunday.
Student: (really excited) That’s great! My family did that! My mom doesn’t like to cook, so we always ate sandwiches on Sunday and then for dinner we had to eat whatever we could find. I love that!
(Continued conversation about sandwiches, Ezekiel bread, and Evelyn, whom I then introduced to the student.)
Well, the following is what Justin made after this exciting conversation. (I’m not exaggerating; I’m quite fond of this student because he reminds me so much of my brother.)
Turkey and Cranberry/Lingonberry Sandwiches with Curry Dressing
1/4 C. mayonnaise
3/4 t. curry powder (You can make your own using this recipe here.)
1/8 t. salt
Stir together and set aside
Firm texture wheat or multi-grain bread
12 oz. thinly sliced turkey
1/2 C. whole berry cranberry sauce or lingonberry sauce, if you keep Swedish food in the house
Chopped lettuce, watercress, or alfafa sprouts
I think you can figure out how to make a sandwich; this should make 4-6. You can also make double-decker sandwiches if you use 3 pieces of bread for each one.
And then this evening, with the leftover turkey and homemade sauerkraut, we made Turkey Reubens. You can find the recipe here.