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Turkey Provolone Sandwich

Prep Time 15 minutes
Cook Time 5 minutes
Servings 2
Calories 709kcal

Ingredients

Iced Ginger Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Sugar or honey, to taste
  • Ice cubes

Sandwich

  • 4 slices Sourdough bread
  • 2 TBSP Mayonnaise
  • 1 cup Arugula
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 6 oz Deli turkey breast
  • 4 slices Provolone cheese
  • 1/2 Cucumber thinly sliced
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Pepperoncini sliced
  • 1 ripe Avocado sliced
  • 1/4 tsp Salt to taste
  • 1/4 tsp Black pepper to taste
  • 1/2 tsp Oregano
  • 1 TBSP Extra-virgin olive oil

Sides

  • 1 cup Carrots peeled and cut into sticks (or baby carrots)
  • 1/2 cup Hummus
  • 2 Pickle spears
US Customary - Metric

Instructions

  • Prepare the tea: In a small pot, bring the water to a simmer. Remove from heat and steep the ginger tea bags for 10 minutes. Sweeten with sugar or honey to taste. Remove tea bags, let the tea cool, and refrigerate until ready to serve over ice.
  • Prep all ingredients per the instructions above.
  • Toast the bread: Toast the sourdough slices until golden brown.
  • Assemble the Sandwich: Spread mayonnaise on one side of each slice of bread. On one slice, layer arugula, spinach, tomato, turkey, provolone cheese, cucumber, onion, and pepperoncini. Place sliced avocado on top of the veggies. Season with salt pepper and oregano.
  • Top with the second slice of bread, mayo-side down. Press gently to secure the sandwich, then slice in half.
  • Serve the sandwich with carrots, hummus, pickles, and iced ginger tea.

Nutrition

Calories: 709kcal | Carbohydrates: 53g | Protein: 36g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 2526mg | Potassium: 1297mg | Fiber: 11g | Sugar: 12g | Vitamin A: 13385IU | Vitamin C: 35mg | Calcium: 523mg | Iron: 6mg