Description
This unique take on a classic turkey sandwich is sure to be a new addition to your sandwich rotation! It makes the perfect easy-to-assemble quick lunch.
Equipment:
Ingredients
Units
Scale
- 1/3 large zucchini, cut lengthwise into 1/4–1/2 inch. thick strips
- 1 tsp olive oil
- Salt & pepper
- 2 slices sourdough bread
- 1–2 tbsp butter
- 2–4 tbsp roasted red pepper hummus
- 1–2 oz crumbled feta cheese
- 3–4 oz deli turkey slices
- Sprouts
Instructions
- Grill the zucchini. Brush some olive oil on both sides of the slices of zucchini, and season with salt and pepper. Heat a cast iron grill pan over medium-high heat and brush the pan with some oil. Place the zucchini slices in the pan and cook for 2-3 minutes per side, until grill marks appear. Remove from heat and set aside.
- Assemble the sandwich. Add butter to the outside of two slices of sourdough bread. To the inside of one slice, spread roasted red pepper hummus. Add crumbled feta cheese, then folded slices of deli turkey, sprouts, and the grilled zucchini slices. Top the the other slice of buttered bread.
- Toast the sandwich. You can use the same cast iron grill pan, or use a flat cast iron skillet to toast the sandwich. Heat the pan over a medium heat, then add 1/2 tbsp oil and 1/2 tbsp butter. When the butter is melted, place the sandwich onto the skillet. Toast for 2-4 minutes or until bread is golden brown to your liking. Flip and cook the other side for 2-4 minutes. Then remove from the plate, let cool slightly on a cutting board, but in half, and serve!
Notes
- If toasted bread tends to cut up the roof of your mouth, you can still toast the bread but have the toasted side on the inside of the sandwich and leave the outside of the sandwich untoasted.
Nutrition
- Serving Size: 1
- Calories: 547
- Sugar: 6.4 g
- Sodium: 1127.8 mg
- Fat: 34.8 g
- Carbohydrates: 38.7 g
- Protein: 19.7 g
- Cholesterol: 105.4 mg
