Turkey Sandwich with Carrots, Kale and Dukkah


Back when I ate gluten and cheese, sandwiches made their way into my life every day. Sometimes more than once. I don’t mean I ate a normal PB&J or ham and cheese. Instead, a cheesey-gooey Tex-Mex, PB & Apricot-Apple with Spinach, Curry Chicken & Apple, Roasted Beets, Hummus & Turkey, or Cranberry Pear Peanut Butter spanned the norm of my sandwich creations. I was obsessed with perfecting my homemade whole wheat bread recipe, and I frequently brought loaves home from my bakery job. My then-roommates regularly commented that, for sandwiches, mine were abnormallybeautiful. With a roomate that worked at a bakery gig, they ate their fair share as well.

Fast forward a few years and I rarely eat a sandwich. If I hadn’t had to forego the gluten, it is safe to say they never would have escaped from my daily ritual!

It just so happens that a dear friend gifted an awesome cookbook to me last year and periodically, when I need a homemade bread and sandwich fix, I bake up a loaf. One such baking episode and a haphazard collection of lonely ingredients in the fridge resulted in this amazing combination for lunch.

In a hurry to get out the door one morning, I pilfered through, came up with kale, carrots and the last bit of sliced turkey. I threw the kale and carrots in a dish and tossed in dukkah for good measure, spread the mustard on the turkey, and packed the bread separately.

Later, I put the whole-shebang together at work.  Holy-moly, I couldn’t believe my tastebuds! We are back in the sandwich-making business.



First, start with good bread. Make it yourself. Or find a nice bakery. Barter with your neighbor. Please, don’t waste your time with store-bought sliced bread.




Then, smear and sprinkle on a thin layer of dijon mustard and dukkah spice mixture to each slice.




Lay down a thickish layer of the best turkey you can find.




Pile on equal parts chopped kale and shredded carrots.


IMG_5482 IMG_5481












Carefully sandwich the two pieces of bread together. Slice it in half and eat.




When finished, I completely condone licking your plate clean. :)


Turkey Sandwich with Carrots, Kale and Dukkah, makes 1
Dukkah is an Egyptian spice mixture with coriander, cumin, and sesame seeds shining through. There are countless recipes for it across the interwebs. I used Deborah Madison’s recipe from Vegetable Literacy. You can also purchase the mixture at Trader Joe’s or other well-stocked grocery stores. 
2 slices bread of your choice
dijon mustard
1-2 tsp. Dukkah
2-3 oz. low-sodium deli or leftover roasted turkey
1/2 large carr0t, shredded
1/2-1 cup shredded kale




Cheesy Italian Charcuterie Sandwich

There’s this little Italian shop in Corvallis that W and I love so much.  Most people go there for the lovely Italian sandwiches.  We mostly go there for the meats, cheese, and wine.  The gentleman-owner seems to slice his cuts thinner and nicer than any other place in town.  And he knows his stuff too.  And the place just makes me want to step on over to Italy. Right now.

Now that I only get to Corvallis a couple times a month, it seems important somehow to try to stop by when I’m in town.  Though we’ve tried a variety of meats, we tend to always go back for the same ones.  A recent jaunt led us to this amazing creation.  One that though completely unplanned until the instant those ingredients were smacked on the bread, will go down as one of the best.

Though something about the bread may have added to the intrigue.  I was supposed to post about the December Daring Bakers Challenge last month.  But a month of traveling and work and planning for other life changes led me to be a bit behind on the sourdough challenge.  So when I finally did get around to it, I made a Rice, Flax, and Brazil Nut recipe that just didn’t have enough activity for me.  (Wild yeasty sourdough activity, that is).  And while I’d like to say it was the obscure ingredients, this time I think it might be that that particular cookbook just doesn’t work for me.  I own a copy and have tried multiple recipes with and without various sourdough starters.  I’ve never met with success.  And so when I saw the challenge recipe source, I really did groan as I just knew I was doomed for failure.  As such, the bread never did rise, really.  But it sure tasted good.  Not like the brick it looked like.  But real flavor that was a real match for the lovely ingredients that topped it off.  So while I won’t recommend you try this particular bread recipe, do have a go at the ingredients on top, with or without a sourdough bread.

Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create sourdough bread in our own kitchens! She provided us with sourdough recipes from Bread Matters by Andrew Whitley as well as delicious recipes to use our Sourdough bread in, from Tonia George’s Things on Toast and Canteen’s Great British Food!

Cheesy Italian Charcuterie Sandwich
good quality bread
3-4 thin slices good quality salami
3-4 thin slices good quality pepperone
1-2 thin slices medium or sharp cheddar cheese
1-2 thin slices good quality mozzarella cheese
4-5 kalamata olives, sliced
1-2 brown muchrooms, sliced
Sliced yellow bell pepper
handful fresh spinach leaves
  • Turn oven to broil.
  • Toast bread until slightly dry.
  • Layer on meats, mushrooms, pepper, olives and cheeses.  Pile spinach on top.
  • Place in the oven on broil for 2-3 minutes.  You want the cheese to sizzle and pop and the spinach leaves to start to charcoal.
  • Take out of the oven and enjoy!

DIY–Whole Grain Mustard

Sometimes we take for granted. We forget that much of our life has been built around convenience–helping us to speed ever faster forward, but perhaps enjoying neither the direction nor the journey itself.  Take mustard for instance.  Prior to learning to make my own (and being surprised how simple it is!) I’d never even thought about the process.  But the jar of fancy French Dijon or Spicy Brown that I reach for on a frequent basis is really a jar containing few ingredients that can be easily made myself.  It makes me wonder.  What else, in our quest for newer/better/faster have we lost?

At home, over the 4th of July, we had a breakfast with my family and our neighbors, my long-time friend, K’s family.  I made a tart–a recipe I will make here–out of homemade mascarpone cheese.  It was so easy.  My dad and K’s dad discussed how both their generation and ours have lost the knowledge of thrift and resourcefulness.  For instance,  I had an excess of heavy cream sitting around that I didn’t know what to do with.  So I made cheese.  The fancy kind of cream cheese that costs more in the grocery store.  There were two ingredients and it barely took any time.  I think I’m on to something!

So why have we lost the ability to know about these types of things?  It’s simple–or rather, really complicated.  It’s the 21st Century, baby.  We’re moving forward!  So should we all go back to the days where we grind our own mustard seeds (in a pepper mill here), and make our own cheese?  Perhaps not.  Though knowing that we can–or how to be resourceful to prevent waste–may prove useful.  After all, we may only be a generation or two away from our children having no thought as to how or where their food is produced.

Wholegrain Mustard, adapted from Forgotten Skills of Cooking
1/3 cup white wine vinegar
3 Tbs. yellow mustard seeds
2 Tbs. brown mustard seeds
2 Tbs. white wine vinegar
1 Tbs. honey
1 tsp. salt
  • Pour the white wine vinegar over the yellow mustard seeds and leave to soak for 3-5 days.  You may have to periodically add more vinegar so the seeds are covered.  (The longer this sits, the hotter the mustard will be).
  • When it is finished soaking, use a food processor to roughly grind the yellow seeds.  Then grind the brown seeds into a fine powder using a spice mill, mortar and pestle, or as a last resort, a pepper mill.  Mix the two mustards together with the remaining white wine vinegar, honey, and salt.
  • Alternatively, if you have a magic bullet or the like, skip the spice mill step, and throw the yellow seed mixture and the remaining ingredients into the blender with the flat blade, and after a few seconds, your mustard is done!
  • Fill into small glass jars.  Cover and store in a cool, dry place.

A recipe to use the mustard with (a lovely, summer salad) coming soon!