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Turkey on sprouted grain bread with apricot-fig dressing |
Lunch Time and Boring
Sandwiches
This whole boring thing has got me going.
My husband makes up 20 sandwiches at a time. he prepares them with good artisan
multi-grained bread, corn beef and butter. He freezes them, and takes out one every morning. By lunchtime, the sandwich has
thawed.
I could do that, if I had to, but I would prefer not
to. When I worked, I brought
leftovers (“planned-overs”) from my previous night’s dinner, which I always
made myself from scratch, to lunch every day except Friday, which was
eat-out-with-a-friend day, if I had a friend available. I brought the food in a wide-mouth
thermos.
One day, my friend, Hennie Mavis, asked me why I never
brought sandwiches. “I HATE
sandwiches,” I said, “they are so BORING!!!” It wasn’t entirely true, but ordinary sandwiches do tend to
get a little tiresome—and I do tend to get excited and vehement about things.
Shortly thereafter, wouldn’t you know, I started bring
sandwiches again—only rarely the same from one day to the next. I often made sandwiches from leftovers.
I now eat sandwiches several times a week.
Here is my sandwich de jour. It looks ordinary enough, but it has several “secret
ingredients” that make it “not boring.”
Turkey on Spouted grain bread with apricot-fig dressing:
slices of Boar’s Head all-natural turkey (or your turkey of
choice)
2 slices of 7- sprouted grain bread (freezer section of good
markets and health food stores)(or use your favorite bread)
spinach (or good quality lettuce)
slices of fresh tomato
apricot fig-dressing
Apricot-fig dressing:
¼ cup extra virgin olive oil
2 tablespoons fig-infused balsamic vinegar (available at
good stores)
1 T water
1 T apricot juice (or water)
1 T To the Max or
other brand apricot jelly or jam (to the max has more fruit)
salt, pepper
garlic power
Agitate well.
Makes enough for several sandwiches. Can be doubled.
Not low calorie.