Isn’t this sandwich beautiful?
I love lunches that require little to no cooking. Sometimes I don’t want to touch a whisk or spatula, but I wan’t food above Lucky Charms caliber. Ya know what I’m saying?
Hello Turkey, Gruyere, bacon (oh yeah), jam and arugula. If you don’t count the bread this turkey sandwich recipe meets the less than 5 ingredients criteria. I love this. It’s always great but even more so since I’m currently running a fever and the hubs may have Strep.
I only put two strips of bacon on mine. Of course if you have bacon magnets on your fridge or bacon candles currently burning you may want to add more.
If you’re not familiar with Arugula, it is a very nutritious leafy green with a peppery bite. It tastes incredible when paired correctly. It pairs well with other strong opposing flavors like citrus or Parmesan. The apricot jam complements the peppery arugula and salty bacon. I would encourage you to play with other jams (not jellies) on this sandwich in its place.
I use Boar’s Head deli meat and cheese for no other reason than they’re incredible. Frankly I’m surprised the Gruyere cheese even made it to this post. I’m Pro late-night snacking. Why is it food tastes better after 9 o’clock? Most likely because no other adorable little human is attempting to climb on me or snatch pretzels from my hands.
I also use Canyon Bake house bread. It is my current favorite gluten free sandwich bread. Considering its missing the best ingredient in bread (ahem, gluten) it has a really great texture and isn’t dry when toasted. Of course if gluten doesn’t hate your intestines (like mine) just use a delicious gluteny one.
If you love to pair your sandwiches with soup, check out this butternut squash soup. It takes a little more time than this sandwich but can be made ahead and just warmed up on the stove or in the microwave. Boom, soup and sandwich – take that Panera (also, I love you).
Turkey Sandwich Recipe
- 2 slices sandwich bread I used Canyon Bakehouse
- 4 slices Boar's Head Oven Gold Turkey Breast or favorite deli turkey
- 2 slices Boar's Head Smoked Gruyere Cheese
- 2 T. Apricot Jam
- A handful of Arugula
- 2 slices thick cut bacon cooked and broken in half
- Toast both slices of sandwich bread in the toaster. Spread Apricot Jam on one piece of toast, and with the other start your sandwich.
- FIrst fold your turkey in half and fit on bread. Then add your cheese slices. Spread the cheese with more apricot jam. Add a handful of arugula on top of that. Finish with the bacon slices and the other piece of bread, jam side touching the bacon.