So many things have happened the last month, it’s hard to recap it all in one sandwich post… Let’s see… We got married and had a wonderful ceremony and party in our own back yard (fixed up for the occasion) with Anders’ sister Birgit as the Deputy Marriage Commissioner (for a day). What a fantastic day it was, lots of friends, family and food, but alas, no sandwiches. It turns out after much thinking that teaching everyone to make sandwiches would be too much work, as would assembling any great sandwich for 70 people. Instead we opted for Phil’s BBQ and some of our own appetizers. The sandwich below is pre-wedding, from back in March when we still had time to do daily sandwiches, and had a kitchen to do them in. It’s a wonderful turkey sandwich with a great old Rembrandt Gouda Cheese on top, and a chili-sauce kick to it.
- 1 slice of olive rosemary bread
- 3 tsp Italian salsa verde
- 2 slices of turkey
- 1 tsp chili sauce
- 2 tbs yellow bell pepper
- 2 tbs onion
- 1 slice of rembrandt cheese
- 5 oregano leaves
Use fresh bread if you can, but otherwise drip 10 drops of water on your bread to make it moist and toast it until golden brown.
Spread the salsa verde on the bread and cover with the turkey slices. Spread the chili sauce on the turkey, then add the chopped pieces of bell pepper, chopped onion and break the slice of cheese into chunks and lay on top. Sprinkle fresh oregano leaves on top.