Dear friends ~ A reminder : 'Make Your Wish' Emile Henry giveaway ends on Tuesday, June 15th. If you haven't yet participated, please click giveaway and scroll down to the end of the post for details.
Most days I do my best channeling Michelle Obama's arms as I do my daily grunt work at water aerobics. And though the chances of me actually achieving those arms are about as high as me being sent on the next NASA space shuttle, I do try.
So when the urge to be uber healthy at dinner hits, I promptly set out for my local farmer's market for fresh produce and all of Nature's goodness in homage to the Gods that bestow such physical perfection as are those arms.
With summer here, I have no reason not to splurge on seasonal delights because though I don't invest in agro based magazines or read the farmer's almanac, my basic level of common sense makes a case for eating seasonal, local & fresh - considering Nature is cyclical, I have a reason to believe that if we eat what grows seasonally, chances are we are eating less of the other stuff they put in food that makes it glow, bulge and generally look mutant.
What I love about this sandwich is that it needs no additional butter, mayonnaise or olive oil because the ripe avocado does a great job providing the natural, good for us, fats.
The main ingredients for this sandwich are - wholegrain loaf bread (don't skimp & buy the cheap stuff), sliced turkey breast, ripe avocado, alfalfa sprouts, bunch radishes & fresh goat cheese.
Preheat the oven to broil or use a toaster oven.
Because of the dense rough texture of the bread prefer it very lightly toasted but this is a personal preference.
Prepare the ingredients -
Bread loaf - Cut just of shy of 1/2" thick slices. Place on baking tray. If you want it just lightly toasted like I do then place in the oven for 10 minutes.
If you want it toasted to a golden brown, place under broiler (gas broiler) in the bottom of your oven and watch every 5 minutes till reached desired toastiness.
Cook's Note - Make sure you keep the bread in the order of they were cut so the sandwich tops and bottom more or less fit together when you use them.
Radishes - Discard the green leafy tops. Cut away the tips. Using the thinnest setting on a mandolin slice the radishes nearly transparent. BTW, if you are in the market for a mandolin, the Kyocera mandolin which is the one I use works like a dream.
Avocado - Halve. Discard the seed. Use a dinner spoon to scoop out the avocado half intact. Cut into thin slices.
Divide all the ingredients into 8 parts before you begin assembling the sandwiches. (since these are triple deckers)
On the toasted bread slice place 2-3 avocado slices.
Place 2 turkey slices directly over the avocado. Spread about 2-3 tbs of alfalfa sprouts over the turkey. Spread the radish slices over the alfalfa.
Sprinkle crumbled goat cheese over the radishes. Press down gently the next bread slice over the cheese.
Continue the layers with the avocado slices, turkey, alfalfa sprouts, radishes & goat cheese.
Press down the final bread slice.
Finish assembling all the sandwiches in this manner.
Just before serving, hold the sandwich together and cut with a serrated bread knife.
The texture of the bread is incredible with the smoothness of the avocado and the delicate flavors of the turkey. The radishes and alfalfa add just the right touch of spice to the sandwich.
The avocado with its creamy texture more than makes up for the lack of mayonnaise or butter in the sandwich and adds so much more by way of flavor.
Wonderful with the Watermelon, Walnut & Goat Cheese salad on the side. The post for which follows.
I hope you enjoy a bite of this, this summer!