This sandwich came together with various odds and ends I had available. It turned out so delicious, I had to take a picture of it. I had beautiful whole grain bread from Beehive Bakery; baby kale from Bird Haven Farms; left-over roast turkey breast and my homemade mayo. I chopped the kale; massaged in some olive oil and kosher salt. Added lemon juice and parmesan cheese for quick Caesar-style salad greens. That alone is a good start to lunch. A double layer of kale, plus roast turkey and mayo on toasted whole grain bread. One word...YUM.
List of ingredients and the process:
Whole grain bread
Roast turkey breast
Baby kale leaves
Shredded Parmesan cheese
Chop the kale leaves into ribbons; massage a small amount of olive oil into the kale (roughly 1 teaspoon to 2 cups of kale) with a sprinkle of kosher salt. Squeeze fresh lemon juice onto the kale (roughly 1/2 teaspoon per 2 cups of kale); sprinkle in the parmesan cheese.
Toast the bread. Spread each slice with mayo. Place a large handful of kale salad onto the first slice of toast. Layer on slices of roast turkey. Add a second handful of kale salad; top with the second slice of bread. Enjoy.
* Link to my easy homemade mayonnaise. Homemade Mayo
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