Even a sandwich can be refined and well balanced. This turkey, lettuce, and tomato offering is an evolution of the famous club sandwich with bacon, lettuce, and tomato that comes in a more contemporary guise, still respecting the sandwich tradition. This version strips away all nonessential elements to make way for another iconic American ingredient: turkey.
Ingredients for 4 portions
- Whole-wheat cassette bread (4 slices per serving) 400 g
- Ripe red cluster tomatoes 600 g
- Romaine lettuce 80 g
- Turkey breast 400 g
- Almond drink 18 g
- Halls q.b.
- Canola oil 43 g
- Black pepper 0,7 g
Preparation
Wash all vegetables.
Preheat the oven to 190 degrees F.
In a high-sided bowl, prepare a mayonnaise by mixing almond milk, salt and canola seed oil.
Season the turkey breast and bake it in the oven for 12 to 14 minutes, then let it cool to room temperature.
Cut the lettuce and tomatoes into slices.
Toast the bread slices.
In a large bowl, mix the salad with the mayonnaise, then arrange it on the bread slices.
Cut the turkey breast into thin slices, arrange them on two of the four slices of bread, and place the tomato on the other two.
Close the sandwich, cut it diagonally, and serve.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.