Almost every summer of my life, I’ve spent at theatre camp. You never know what type of food you’re going to get at summer camp, and some years have been better than others, but I’ll never forget the summer we ate sandwiches for lunch for about 2 weeks straight. I think we might have even had sandwiches for dinner some nights too? I do remember thinking that I never wanted to eat an other sandwich again.
It’s funny because now I am ALL ABOUT sandwiches. If you ask me where I want to go to lunch, I will always reply with Dilly’s Deli, Great Harvest Bread Co, or Sacks. I could literally eat sandwiches for breakfast, lunch and dinner.
It can’t be just any sandwich. It has to be special. If you throw me deli meat and a slice of cheese with a packet of mayo, I will not be a fan. I like my sandwiches overflowing with super fresh and flavorful ingredients. Lots of veggies are a must, and so are unique and bold flavors!
And of course the right bread. I rarely buy anything that isn’t 1 million grain, but for the right rye bread, I’ll occasionally make the exception. However, this sandwich would also be fantastic with a seedy multi grain.
With the creamy rosemary spread, smooth avocado, crunchy bacon, soft bread and crisp fresh veggies, this sandwich has the perfect combination of textures, and doesn’t give even a little bit of that sandwich mush that comes from too few ingredients. You know, when it’s just bread and cheese and you think it would be a good idea to throw greasy potato chips on your sandwich because for the love of all things holy, it feels like you might possibly be eating baby food? Just me? Not that chips on a sandwich aren’t delicious….
I just prefer bacon. Story of my life.
I ate this monster sandwich for dinner, and I didn’t need a single thing on the side. It completely filled me up, and fulfilled all of my flavor/texture cravings in one perfect, easy dish. It’s the perfect meal for those nights when all you want to do is run through the Chipotle because you’re hungry enough to eat your arm, and you’d rather lick dirt off the floor than stand in the kitchen and cook. Please tell me that sometimes you feel that way too.
Turkey Club with Creamy Rosemary Spread
yield 1 sandwich
For the sandwich:
- 2 slices fresh rye bread, lightly toasted (or gluten-free bread)
- 1.5 oz sliced turkey
- 1 slice reduced fat muenster cheese
- 2 slices cooked center cut bacon
- 1 roma tomato, sliced
- 1/4 avocado, sliced
- small handful fresh greens (or sprouts, or both!)
- 1-2 tsp stone ground spicy mustard
For the creamy rosemary spread:
- 2 tbs nonfat plain Greek yogurt
- 1/2 sprig rosemary, stem removed and very finely chopped
- In a small bowl, combine Greek yogurt and rosemary.
- Top 1 slice of toasted rye with creamy rosemary spread, and the other slice with spicy mustard. Layer remaining ingredients as desired, and enjoy!