We recently discovered a great food store in Little Italy in San Diego. It should be noted that Little Italy is very aptly named, since it’s basically just one street. You blink, you miss it. If you are of Italian descent, please move to San Diego so we can add a couple more streets. In Little Italy, we found Assenti’s Pasta, a wonderful little delicatessen shop where you can get fresh pasta of all shapes and forms. Arriving there at 5:59pm we were simply happy traffic had not delayed us more, and positively exuberant that Assenti let us in. Yes, we had a rushed 5 minute shopping spree, but it was great. Here we found muffaletta and tuscan bean spread as well as fresh pasta (which weren’t really for sandwiches, although Anders tried and failed).
This sandwich is our first using the muffaletta, is was delicious. It fell a bit apart due to the iceberg lettuce, which became very slippery with the oil from the muffaletta and the melted cheese. We had to add toothpicks to hold it all together long enough to take pictures.
Turkey Sandwich Recipe
- 2 slices of potato bread
- 1 tbs muffaletta
- 3 slices of Saint Faron cheese
- 1 tbs tuscan bean paste
- 2 tsp fennel seeds
- 2 large slices of turkey
- 1/4 tsp paprika,
- 1 large leaf of iceberg lettuce
- 5 fresh basil leaves
Spread the muffaletta over the bottom slice of bread, and cover it with the Saint Faron cheese.
Spread the tuscan bean paste on the top piece of bread, and sprinkle the fennel seeds on top. Spread out the turkey and sprinkle the paprika on.
Toast both pieces of bread with toppings in a toaster oven until the bread begins to turn golden and the sandwich is warm. Remove from oven, and place the iceberg and the basil on the bottom part of the sandwich before closing.
If you are slicing the sandwich in quarters as shown here, we recommend toothpicks to keep each quarter together.
Note: The picture only displays half the sandwich. There are 4 pieces like this total.