Thursday, August 4, 2011

toasted turkey sandwich with quick cucumber pickles... 35 minutes

the goods:

1 country-style round bread loaf, sliced horizontally, insides scooped out
1/3 cup tapenade
1/2 pound deli turkey, thinly sliced
1 small zucchini, thinly sliced
1 large tomato, thinly sliced
4 ounces provolone, thinly sliced
1 medium cucumber, cut lengthwise into thin wedges
1/4 cup rice vinegar
2 tablespoons sugar

Preheat oven to 350 degrees. Cover inside of both bread halves with an even layer of tapenade. Arrange turkey on bottom half of bread. Top with zucchini, tomato, and cheese. Sandwich with top half of bread and wrap tightly in foil. Place on a rimmed baking sheet and bake until bread is toasted and cheese is melted, 25 to 30 minutes.

Meanwhile, in a large bowl, toss cucumber with vinegar and sugar; season with salt and pepper. Let sit at room temperature, 20 minutes.

Unwrap sandwich and cut into 4 wedges with a serrated knife. Serve with pickled cucumbers.

1 comment:

Soraya said...

Hi Britta
Greetings from Portugal.
I came across your blog today, during a search for some “Everyday Food Mag” recipes, and I’m loving it. What a nice blog! I like your food photography too.
I will stop by every single day.