Friday, February 24, 2017

turkey, apple, and brie sandwich with Maggiano's chopped salad copycat... 25 minutes

the goods:

sliced sourdough bread
3 granny smith apples, thinly sliced
1 package (8 ounces) brie cheese, sliced into thin strips
1/2 pound thick cut turkey breast (from the deli)
2 tablespoons apple cider vinegar
6 tablespoons mayonnaise
baby spinach

1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1 pint cherry tomatoes, chopped
1 avocado, chopped
1/4 cup blue cheese crumbles
1/2 cup chopped pancetta, pan fried until crispy

1/2 teaspoon dried mustard
2 tablespoons sugar
1/4 cup water
1 and 1/2 teaspoons minced garlic
2 tablespoons red wine vinegar
1/2 cup white wine vinegar
3/4 cup canola oil
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon ground pepper
1/4 teaspoon oregano
1/4 cup grated parmesan

Make dressing: In a blender, combine dried mustard, sugar, water, garlic, red wine vinegar, and white wine vinegar. Blend until combined. With the blender running, slowly pour in the oils. Add red pepper flakes, pepper, oregano, and parmesan and blend to combine.
Make sandwiches: In a small bowl, stir together mayonnaise and apple cider vinegar. Lightly spread mayonnaise on inside of bread slices. Top with turkey, brie, apples, and spinach. Top with another slice of bread.
Make salad: In a large bowl combine iceberg and romaines lettuces. Drizzle with dressing and toss to combine. Add tomatoes, avocado, pancetta, and blue cheese crumbles. Gently stir to incorporate.
Serve sandwiches sliced alongside salad.

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