Making lunch in the morning when you can barely scarf down your breakfast does not usually lead to inspiration. This morning Bryan was not going for the same-old Dijon-mustard routine so I started looking through our (pretty empty) fridge for anything to brighten up his plain turkey sandwich. There was freshly made pesto which he nixed for some odd reason; there was mayo which he wouldn't touch for any small amount of money; and then there was apricot jelly. It was like a light-bulb had gone off. The jelly was the chutney to my packaged smoked turkey! The cranberry sauce to a Thanksgiving roast turkey!
I was really excited about this brilliant new idea, but Bryan was wary. I gleefully spread some jelly on the bread and processed turkey for a glammed-up lunch while Bryan chose yellow mustard. I added romaine lettuce for crunch and some sliced onion to keep the sandwich sharp and away from dessert confusion category.
Lunchtime came around and man, did I enjoy it. I didn't load on the jelly, so it was just a sweet accent to the turkey making it bright and interesting. The onion was perfect, adding a strong, biting flavor to the otherwise sweet and neutral sandwich with a satisfying crunch from the lettuce.
Bryan's having it tomorrow.
Turkey Sandwich:
2 slices of bread (I used Weight Watcher's 40 calorie bread. For the calories, you can go way crazy here and use some delicious multi-grain breads to really add to your sandwich)
4 slices smoked Empire turkey
1 tsp apricot jelly (I would substitute it with whatever jelly you have on hand. Just maybe not grape.)
1 leaf romaine lettuce
2 slices onion
Calories per sandwich:
140
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