For the past number of years there has been a cocooning movement. Home improvement projects have been going through the roof as people scramble to make their nests as welcoming as possible. In spite of this sprucing up so many of us run out to pick up ready made food, or go out to eat to save time and energy. I like eating in restaurants from time to time. It can be inspiring, entertaining and a welcome change of pace. But occasionally, if I can, I really enjoy the satisfaction of making something restaurant worthy at home, if I can do it without too much fuss and bother. This sandwich would stand up to comparison with the best of the best lunch joints. It was so satisfying that it kept hunger pangs at bay for hours.
Grilled Turkey Sandwich
- 1/8 lb roasted “shaved” turkey – with no nitrates
- 1 oz mozzarella, cut into small bits
- 3 t hot pepper condiment
- 1/2 avocado, thinly sliced
- small handful of mache, arugula, watercress or lettuce
- 2 slices of healthy, whole grain bread
Thanks to Robert Bowden, [email protected] for helping us to whip our house into shape. Thanks to Stephane Payette, from West Island Kitchen in Kirkland for making my kitchen the kind of place that I want to hang out in, jittery or calm. Thanks to my bridge buddies; Shelley, Erna, Sheryl and Cheryl for agreeing to move bridge into the kitchen so that I no longer have to schlepp my ancient wobbly table up the stairs.
Where all the jittery cooking takes place. Thanks to all our friends who urged us to spruce up the 1953 kitchen.