Turkey Sandwich With Muffuletta Salsa
Number of servings : Prep time: Cooking time: Type of meal : | Sandwiches | Sandwiches Special diet : Ingredients
Number of servings :
Type of meal : | Sandwiches | Sandwiches
Special diet :
½ cup (125 mL) artichoke hearts, packed in water
2 tbsp (25 mL) green olives
2 tbsp (25 mL) pitted black olives
1 tbsp (15 mL) hot pickled peppers, finely chopped
1 clove garlic, minced
2 ripe plum tomatoes, halved, seeded and chopped
1 tbsp (15 mL) mayonnaise
2 tbsp (25 mL) fresh basil, shredded
4 whole wheat kaiser buns
¾ lb (375 g) turkey, thinly sliced
¼ lb (125 g) fontina cheese, thinly sliced
baby arugula leaves
- To make the salsa, chop artichoke hearts, olives, pickled peppers and garlic in a food processor or by hand. Combine with tomatoes, mayonnaise and basil. Season with salt, if desired.
- For the sandwich, cut kaiser buns in half horizontally. If bread is very thick, cut out a centre slice or remove some of the bread. Layer slices of turkey onto the bottom half, followed by cheese and arugula. Top with salsa and the other bun half, then press down firmly.
- Wrap tightly in plastic wrap and weigh down with a brick or heavy frying pan. Refrigerate for about one hour.
Imported on 2011-01-20 20:26:46 — Original ID:3991