April 23, 2013

Cooking, Food & Drink, Travel & Leisure

AoM Month of Sandwiches Day #17: The Turkey & Cream Cheese Sandwich

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Welcome to Day #17 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.

Today’s Sandwich: The Turkey & Cream Cheese by Brady Bellew

I picked this one for its simplicity. It’s a cold-cut base, and not too much pizzazz. This is a classic turkey sandwich, with one little twist to give it some extra gusto. Let’s see how it went!

Ingredients

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  • Bread (I used sourdough)
  • Butter
  • Olive oil
  • Turkey
  • Cream cheese
  • Swiss cheese

Step 1: Toast Bread

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I used hearty slices of sourdough and they barely even fit in the toaster.

Step 2: Spread Butter & Cream Cheese

I gave it a good slathering. I've learned from experience not go do a light spread when it comes to cream cheese on sandwiches.

I gave it a good slathering. I’ve learned from experience not to do a light spread when it comes to cream cheese on sandwiches.

Step 3: Drizzle Olive Oil

You can the drizzled oil if you look close enough.

You can see the drizzled oil on there.

Step 4: Add Turkey

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Step 5: Add Swiss Cheese

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Finished Product

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Taster’s Notes

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This is a good, normal lunch sandwich. I mean that as a compliment; you could eat this sandwich every day of the week for lunch without too much effort, and it wouldn’t feel like a splurge. I would probably leave out the butter and/or oil, as it feels like fatty overkill. I’m also curious why Brady decided to toast the bread. It made it a little bit tough to eat. Next time, I’d just use fresh bread, and it would definitely still be a winner.


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