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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I created this because I got a request for sandwich with no lettuce and no mayonnaise and that didn't mind being smashed a bit. This sandwich is good meatless and/ or grilled. Add more or subtract the red pepper flakes based on your heat preference. Ingredients:
2 slices rye bread or 2 slices pumpernickel bread or 2 slices sourdough bread |
2 tablespoons roasted red pepper and eggplant spread |
1/2 teaspoon crushed red pepper flakes |
1/8 teaspoon salt (or to taste) |
1 ounce sliced low-sodium turkey breast |
3 slices tomatoes, sliced an 1/8 to 1/4 inch thin and patted dry |
1 slice provolone cheese or 1 slice muenster cheese |
Directions:
1. Spread both slices of bread (on one side) with the roasted vegetable spread.
2. Sprinkle the spread with the red pepper flakes and salt.
3. Layer the turkey, tomatoes, cheese, and the other slice of bread; press gently but do not flatten.
4. Cut in half and serve or wrap tightly in plastic wrap, foil, or with parchment paper and a rubber band and refrigerate for 4-8 hours.
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