|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
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)
Agitate well. Makes enough for several sandwiches. Can be doubled. Not low calorie.