Turkey Arugula Sandwich with Artichoke Pepper Spread
Servings 4 sandwiches
Ingredients
- 4 oz provolone or cheddar cheese, grated or sliced
- 1 heaping cup of a mix of artichoke hearts and roasted red bell peppers*
- 8 large slices bread, toasted**
- 10-12 oz sliced turkey (or any other deli meat)
- Arugula (or other lettuce)
- Dijon mustard
- *You could also just do one or the other if you don’t want to buy an extra ingredient, but I love the mix!
- **A sandwich is only as good as the bread used to make it. I like to use local sourdough bread, but you can find good sourdough at most grocery stores.
Items you can prep ahead (optional)
- Make the artichoke spread.
Instructions
- To a cutting board, add the cheese, artichoke, and peppers in a pile. Use a knife to chop it all up together until everything is mixed and very finely chopped.
- On one piece of toast, add a generous scoop of the artichoke/pepper mixture and spread/press it evenly to cover the toast. Top with turkey, followed by the arugula. On the other slice of toast, spread a very generous layer of dijon mustard.
- Now just put the sandwich together, press it down firmly so all the ingredients can get to know each other, and slice it in half (with a bread/serrated knife).
Notes
Substitutions:
- To make vegetarian, use scrambled or fried eggs OR a plank of pan-fried or baked tofu in place of the meat. You could also mash up some beans (like in this recipe) and use that.
- To make vegan, see above + use a vegan cheese or skip the cheese.
- To make gluten-free, use a GF bread or eat it in a corn or GF tortilla. You could also make it a salad or bowl by chopping up the cold cuts into bite sized pieces. Serve that with the veg/cheese mixture over a bed of dressed greens or grains. Top with some avocado and nuts!
- Any lettuce or greens can be used in place of arugula.
Storage:
- Store leftover artichoke spread in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Make another sandwich! Try it “grilled cheese” style. Add the arugula after you grill the sandwich or serve it with a side of arugula salad.
- Leftover artichoke spread can be used in any sandwich or on toast with a fried egg on top. Try adding it to a tortilla and make a quesadilla with it!