YOUR SOLIN GENERATED RECIPE
Clean Italian Deli Cold Cut Sandwich
Layered nitrate-free turkey and provolone on a toasted sourdough roll, finished with a zesty herb vinaigrette and crisp, peppery arugula.
INGREDIENTS
1 medium sourdough roll
4.5 oz nitrate-free roasted turkey breast
1 slice provolone cheese
0.5 cup arugula
2 slice tomato
1 tbsp red onion
1 tsp extra virgin olive oil
1 tsp red wine vinegar
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp dijon mustard
PREPARATION
Slice the sourdough roll in half lengthwise and lightly toast the cut sides until golden and slightly crisp.
In a small ramekin, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper to create a bright vinaigrette.
Spread the Dijon mustard in a thin, even layer across the bottom half of the toasted roll.
Layer the nitrate-free turkey breast onto the roll, folding the slices to create airy ribbons for a better mouthfeel.
Place the provolone cheese over the turkey, then top with the tomato slices and thinly shaved red onion.
In a small bowl, toss the fresh arugula with the prepared vinaigrette until the leaves are just coated.
Pile the dressed arugula over the vegetables and place the top half of the roll firmly over the greens.
Slice the sandwich diagonally and serve immediately while the bread is still warm and the greens are crisp.