I’ve thrown plenty of turkey sandwiches into my panini press, but they usually aren’t as gussied up as Week 24, Meal 2: Roasted turkey with gruyere and cornichons.
This sandwich plays with bold flavors as much as the prosciutto and fennel slaw sandwich before it did, but this meal is more diner than bistro.
Chef Brian’s a good thinker-aheader.
He knew that I was ready to get back in the kitchen and thoughtfully put together an easy-to-make spread of one of my favorite foods: the noble sandwich.
Two of the meals are really quick to make and the finale to the menu isn’t bad either. Three cheers for an easy week in the kitchen. Here’s the menu:
Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw
Week 24, Meal 2: Roasted turkey with gruyere and cornichons
Week 24, Meal 3: Grilled vegetable panini with ricotta and roasted bell pepper puree
Each recipe makes two servings. Continue reading for the shopping list.
Continue reading Week 24: Sandwitches
