This just in from the sandwich board: Today was the kind of day that needed to be easy. Easy lunch. “Easy-cheesy-peesy” or, technically, “easy peesy lemon squeazy” as the Brits might have it. Speaking of the Brits and cheese, this recipe is simple and delicious. It combines the flavors of Wensleydale cheese with cranberry and roasted raspberry chipotle sauce. I think I’ll call it Wensleydale cranberry-raspberry chipotle turkey or WCRC turkey (for short).
Here’s what it looks like.
It was more delicious than words could ever describe. . .except perhaps, the word scrumptious. It was so easy. I enjoyed my sandwich with gluten-free bread. I would recommend a dense walnut-cranberry bread, or another rustic bread that would up the gourmet game and the yummy factor.
Here are the five ingredients:
Two slices of bread
Small amount of grated Wensleydale cranberry cheese (or crumbled, because it doesn’t grate well!)
Organic turkey sliced (as many slices as you like)
Garlic butter spread
Roasted raspberry chipotle sauce (Costco has a great one!)
I used a plain old cast iron pan to make my ‘wanna be’ panini. Pull out your flat grill, if you have one. Or, maybe your flat iron–but that could get messy and you’d have to make really small sandwiches and serve hot tea.
I started with a bit of olive oil in the pan. Toast (grill) the bread in olive oil in pan. As you do, place turkey slices in same pan to heat. Then, crumble or grate cheese on top of turkey and let melt slightly. Spread garlic butter on bread side (face-up) then place turkey cheese pile on top of one slice of bread in pan. Drizzle as much chipotle sauce as you want on the turkey cheese pile, then place the other slice of bread on top, with the pan toasted side facing up. Flip if needed. Watch your timing…don’t burn the sandwich.
Change it up?
If you really like fruit, nothing keeps you from modifying this recipe with blackberry jam and diced fresh jalapenos, instead of raspberry chipotle sauce. If you decide to batter this bad boy in a sweetened egg batter and then place it in the pan a la Monte Cristo style, that’s your business. Or, if you want to spread some strawberry or chive cream cheese on the bread, just before placing it in the pan or on the flat-top, then go ahead.
I’m telling you, this little sandwich has big flavor with simple ingredients, but it welcomes complexity. (Sort of like a few people I know and love who are experts in tabletop philosophy–not to be confused with the philosophy about the table–ergo, table “qua” table). Hopefully, someone finds the distinction humorous.
The “qua” turkey sandwich, shall we say, is an easy delicious no-fuss, no mess, tasty morsel on those days you need easy in your life. It can be accomplished in less than ten minutes, which makes it ideal for mamas who eat when babies are napping. Heck, if you have a sandwich-toaster press whirligig, plug it in and try it. Or, teach your kids hospitality. Moms, they can grill while you chill (prudential judgment is advisable, here).
A few quality ingredients, when properly combined with a hearty rustic bread, give great flavor and satisfy even a more sophisticated palate. This could be called the sandwich paradox: The simple sandwich is not simple.
After I enjoyed my sandwich, I had a cup of my favorite tea. Guess what quote was on my tea bag? (No, it wasn’t. Just kidding.) I didn’t like the quote on my tea bag this time. So here is one from St. Juliana of Norwich.
And I saw that truly nothing happens by accident or luck, but everything by God’s wise providence … for matters that have been in God’s foreseeing wisdom, since before time began, befall us suddenly, all unawares; and so in our blindness and ignorance we say that this is accident or luck, but to our Lord God it is not so.— St. Juliana of Norwich
It is a small meditation on God’s loving providence, as something more than random happenstance in the metaphorical fruit salad of life.