Deli Turkey Breast Sandwich With Fried Peppers and a Side Salad!
by Chef Patricia DeMauro
INGREDIENTS
• 4 – 6 slices deli turkey breast
• 1 small loaf Italian bread
• 3 – 4 peppers (red and yellow)
• 1 small onion
• 2 – 3 cloves garlic
• 1/4 cup olive oil
• 1/2 teaspoon salt
• optional – replace salt with 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
PREPARATION
1. Rinse peppers under cold water and pat dry with paper towels. Cut each pepper in half and remove the seeds. Cut each pepper half into quarter slices.
2. Peel the outer skin of the onion and cut in half. Slice onion halves into thick strips.
3. Smash each clove of garlic with the back of a spoon then coarsely dice.
4. Cut an avocado in half lengthwise and cut each half into slices. Use 1/2 of the avocado for your or your sandwich, and the other half for your salad.
5. Heat skillet on medium heat. Add cooking olive oil to the heated skillet. When the oil is warm, place the onions in skillet and cook 3 – 4 minutes until the onions start to soften – stirring often. Add peppers to the skillet and cook another 3 – 4 minutes until peppers start to soften – stir often. Add salt and black pepper (OR optional: garlic salt). Add fresh diced garlic and continue cooking on medium heat until peppers, onions and garlic are lightly browned (cook about 5-8 minutes)-stirring often. When peppers, onions and garlic are browned, remove from the skillet and place on a platter that has been covered with 2 – 3 paper towels to help absorb any excess oil. Reserve 1 – 2 tablespoons of the oil from the skillet.
6. Cut the loaf of bread in half and place on a cookie sheet. Using a basting brush – brush each side of the bread with the reserved olive oil from the pepper mixture. Place bread on a cookie sheet in a preheated 350 degree Fahrenheit oven and bake for about 5 – 10 minutes until the bread is lightly toasted. Check the bread after 3 – 4 minutes to ensure it doesn’t burn. Remove bread from oven when toasted and place on a serving dish.
7. Add turkey breast to one side of the bread, and add 1/2 cup of the fried pepper mixture to the other half. If there is any pepper mixture leftover, you can use for a second sandwich. Add 2-3 slices avocado. Optional: Sprinkle each side of the bread with Italian seasoning and garlic salt.
Serves 3 to 4
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OPTIONAL – I SERVED THE SANDWICH WITH A SIDE SALAD. INGREDIENTS Salad • 1 – 2 cups Romaine lettuce Italian style salad dressing • 1 tablespoon extra virgin olive oil PREPARATION 1. Wash the Romaine lettuce, then pat dry with paper towels. Peel and cut red onion into slices. Using only the white bulb, cut the scallions into small pieces. Add these ingredients to a bowl. Also add black olives and grape tomatoes. 2. Place all ingredients for salad dressing into a bowl. Using a whisk or a fork, mix all ingredients and serve over the salad.
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