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~ On the Light Side of a Turkey & Pastrami Sandwich ~

IMG_2741Smoked turkey and pastrami.  This duo is one of my favorite sandwich combinations.  That said, I don't typically want to eat mine grilled with ooey-gooey melted cheese and piled high and sloppy with crunchy 'slaw or 'kraut and/or Russian dressing.  More-often-than-not I just want to enjoy this sandwich "light-and-easy-like", made simply and served cold with shredded lettuce, shaved onion and the oh-so-wonderful addition of a thin-sliced Summer-ripened tomato.  When all is said and done, I can taste the flavor of every ingredient, especially the smoked turkey and pastrami.

Hearty enough to feed two, w/the light feeling of Summer:

IMG_2703For each sandwich:

2  slices soft-rye bread, seeded or unseeded and untoasted

2-3  tablespoons mayonnaise

1/2-3/4  cup chiffonade of iceberg lettuce

1/4  cup very-thin-sliced red onion

3-4  thin slices lacey-Swiss cheese

4-5  ounces very-thin-sliced pastrami

4-5  ounces very-thin-sliced smoked turkey breast

4-5-6  thin slices tomato, depending on the size of the tomato (Note:  These are Campari tomatoes., which are my favorite tomatoes to use in place of home-grown local tomatoes.)

potato chips  and/or dill pickles, for accompaniment (optional)

IMG_2710 IMG_2710 IMG_2710 IMG_2710~Step 1.  Place one slice of the rye bread on a plate or a small sandwich board and slather the top of it with the mayonnaise.  Scatter the chiffonade of lettuce over the the mayo, followed by a scattering of the red onion atop the lettuce.  Error on the side of being generous with everything.

IMG_2720 IMG_2720 IMG_2720 IMG_2720 IMG_2720~Step 2.  Place cheese slices atop the onions -- I do this by using ribbon folds to keep the cheese light and airy.  Using the same ribbon folds, place the pastrami atop cheese and turkey atop the pastrami.  Place a layer of tomato slices atop the turkey.  Top with the second slice of rye bread and be sure to secure everything in place with 2-4 sandwich picks.

Slice & serve ASAP -- it tastes as good as it looks.  

IMG_2741On the Light Side of a Turkey & Pastrami Sandwich:  Instructions to make 1 very large sandwich/1-2 servings.  

Special Equipment List:  cutting board; chef's knife; sandwich picks

6a0120a8551282970b0240a45e8ab8200cCook's Note: There is nothing quite as satisfying as a BLT or a club sandwich, made with a just-picked perfectly-ripe tomato.  Tick, tock.  It is going be an impatient two-week wait for my own or any locally-grown tomatoes to be at my fingertips, so, hold-that-beautiful-thought, give pause to the beloved tomato for a moment, and allow me to change the conversation:  there is another tart fruit to consider.  It's the brine-cured olive, and, in the form of tapenade, there is no reason to compromise your BLT with a not-so-great tomato.  Try my ~ Bacon, Lettuce, Tapenade & Chicken Club Sandwich ~ too!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021) 


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