Monday, August 19, 2013

Turkey and Swiss Stuffed Sammie

Turkey and Swiss Stuffed Sammie

We're back!  Did you miss us?  Nah, I left you in very good hands and I see that Kim B., Stacy and Kim W. brought you some delicious options.  Brian and I are still in vacation recovery mode today.  It's so much fun to go away but nice to come back home.  Um...OK, I'm totally lying.  I came back kicking and screaming.  And this morning, instead of relaxing in my chaise by the water, I have to work, unpack and do laundry.  What's so nice about that?

Turkey and Swiss Stuffed Sammie
But, while I process the unhappy fact that dinner tonight won't consist of reservations, I'll share the great road food sandwich I told you about before we left.  We always bring food with us on road trips.  Partly because we'd rather not buy junk food on the road but also because we travel with Hadley and we don't want to leave her alone in the car while we go eat. Sandwiches are a great option but usually taste best fresh.  The beauty of this one is that it's great when the flavors have had a while to meld so making it the night before is just fine.  I used fillings that we like but feel free to change out the meats and cheeses to suit your own taste.  Enjoy!

Ingredients
1 Small round sourdough boule
1 Avocado
2 Tablespoons mayonnaise (I used low fat)
1 Teaspoon lemon juice
1 Tablespoon chives, chopped
1/4 lb. Pepper turkey, thinly sliced
1/4 lb. Swiss cheese, thinly sliced
1/2 Cup romaine lettuce
Salt & pepper to taste

Turkey and Swiss Stuffed Sammie
Carefully cut out a round from the top of the bread and scoop out most of the filling.  Watch out not to tear the sides of the boule.

Turkey and Swiss Stuffed Sammie
In a small bowl, mix together the mayonnaise, avocado, lemon juice and chives.  Season to taste and spread half the mixture on the inside of the bread.

Turkey and Swiss Stuffed Sammie
Add the cheese and press it down into the bread.

Turkey and Swiss Stuffed Sammie
Add the turkey and press it down into the bread.

Turkey and Swiss Stuffed Sammie
Add the lettuce and press it down into the bread.

Turkey and Swiss Stuffed Sammie
Top the lettuce with the remaining avocado dressing, place the bread top back on, wrap in plastic and refrigerate for a couple of hours or overnight.  Place a can or heavy plate on top to compress the sandwich while it chills.  A small boule will make approximately two servings but you can use whatever size bread loaf you want and just add more filling.

11 comments:

  1. I don't know about anyone else, but I missed you like crazy!

    Your sammie looks awesome! I remember seeing something like this in a magazine a couple of years ago. I'll never forget it, because they were called "encyclopedia sandwiches". The first thing I thought was how nasty paper tastes when you eat it ;)

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  2. Ugh getting back from vacay is the wooorst!

    This sammie, though? THE BEST!! OMG Aniiiitaaaa I want it!

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  3. Welcome home! I love this idea. What a great way to make a sandwich. Plus it prevents the spillage when you just use normal bread and then cut the sandwich into smaller pieces. Hate that!

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  4. Would you pack my lunchbox for tomorrow? Please??

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  5. Wow! I love this and I could do it without having to make the bread- it looks delicious and now I have all kinds of ideas running around in my head.

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  6. One of my favorite things when we lived in France was cheese dip served in a big bread boule. But that would never have traveled as nicely and neatly as this perfect sandwich. Next picnic, this is coming with me!

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  7. Damn Anita, that's the king of sammiches there. Don't judge me if I just pick up the whole bread bowl and eat it like one giant sandwich. PS Welcome back!

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  8. Welcome home! Your sandwich is truly making my mouth water...that avocado mayo sounds amazing! And packing all these goodies into a boule? Just genius!!

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  9. Holy cow!! I've never seen a sammie like this, but now I'm obsessed and I totally want a slice!!

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  10. HELLO! I wish I was eating this right this second!!

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