Wednesday, May 11, 2016

Quick Fix: Sandwich Night Part 1

Some nights you just don't want to spend a lot of time in the kitchen - even when you love to cook.  I'm sure I'm not the alone either, in spending my commute home trying to figure out what to make for dinner because I forgot to think ahead (please, please say I'm not alone on this).

That's exactly how I ended up making this lovely and delicious Turkey, Provolone and Spinach on a Pretzel Bun Sandwich for dinner recently.  Sandwich Night is the perfect answer to quick week night meals - especially as the weather warms up and we are ready for less rich foods.

This Sandwich was hot, crispy with lovely, melted Provolone cheese and piled high with peppery deli Turkey.  What really put this sandwich over the top, besides the pretzel bun and melting everything in my toaster oven, and besides the fact that it took 15 minutes or less to make, was The Mayo.  No, seriously, it was The Mayo!

I took regular old, every day, spread-it-on-your-sandwiches-put-it-in-your-tuna-salad mayo and elevated it in moments by adding a few, simple ingredients.  Lemon zest, lemon juice, garlic, salt  and pepper.  Yes, it was that simple.

I just spooned a couple of large spoonfuls (soup spoon size) into a small bowl.  Grated in the zest of about half a lemon.  Squeezed in the juice of half of that same lemon.  Then sprinkled in some Garlic Powder, a pinch of salt and a healthy sprinkling of pepper.  Mix it up thoroughly, then spread it on the top and bottom of your split pretzel rolls.

Place a slice of provolone on the bottom slice of the roll and top that with your favorite deli turkey (I used pepper crusted turkey), put another slice of Provolone on top and top it with the other half of the roll.  Wrap in foil and bake for 10 minutes in a 400 degree toaster oven or conventional oven. Remove it from the oven, unwrap it and open it up.  Add a handful of baby spinach leaves to each sandwich, place the top back on and enjoy with your favorite beverage!

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