Our new family diet, geared toward eating for Francis' reflux, has been an unexpected pleasure. I have sought out new recipes that are lower in fat and have an emphasis on fresh ingredients that taste good without being too spicy. This recipe is one of those.
The Sierra Turkey sandwich has been one of my favorites at Panera for several years. So, when I was thinking about different lunches I could put together for Saturdays, I came up with this one. The smoked turkey deli meat and fresh baby greens keep the bulk of the sandwich fresh, low fat and healthy, and the chipotle mayo gives it a zing without too much heat. The chipotle mostly offers smoky flavor without too much spiciness. Since I have enough personal experience eating this sandwich, I can honestly say this is a really good knock-off. And the gang liked it so much it will be on the menu frequently.
On Saturday morning, I made my own focaccia bread, which you may say is just too much trouble. And, if that's the case, stop by the bakery and pick up a loaf. But, honestly, it took less time (time involved) to make the bread than it would to go to the bakery. And, it was fresh and tasty and I know what went into it. I used a recipe for the focaccia from Pizzeria by Evan Kleiman. While I make my own focaccia fairly often, I have never before used the book's suggestion to bake the dough in cake pans, allowing the bread to get high and cake-like, making it perfect for a sandwich.
Sierra Turkey Sandwich
makes 8 large sandwiches
2 loaves 9-inch focaccia bread, each sliced into four wedges (recipe below)
1 lb. mesquite smoked deli turkey, sliced thin to medium
8 thin slices red onion (more or less to taste)
2 c. (packed) washed and dried baby greens (more or less to taste -- we like it piled on)
1/2 c. low fat mayonnaise
1 chipotle chili packed in adobo sauce, minced
1 T. adobo sauce
Mix mayonnaise, chipotle chili and adobo sauce.
Refrigerate for at least an hour.
Take each bread wedge and slice in half (to form a top and bottom).
Spread mayonnaise over bottom slice, to desired thickness
(check the spiciness of the mayo before you slather it on).
Place two slices turkey on bread, folding as needed to fit bread.
Top with a slice of red onion, a handful of baby greens, and the top of the bread.
Focaccia Bread
2-1/2 t. active dry yeast
1 c. lukewarm water
2 T. olive oil, plus more for brushing top
2 c. all-purpose flour, plus more for kneading
1 t. salt
a sprinkle of kosher salt for top, if desired
In a large bowl, dissolve yeast in warm water.
Let sit for 10 minutes.
Add flour, oil and salt and stir until dough comes together.
On lightly floured surface (or in bowl of Kitchen Aid with a dough hook)
knead dough for 7 to 8 minutes until dough is smooth and soft
(be careful not to knead too much flour in, dough should still be soft).
Place in lightly oiled bowl, turn to coat and cover with a towel.
Place in a warm place and let rest until doubled in size, about an hour.
Divide into half and knead briefly.
Lightly grease two 9-inch cake pans.
Place dough into each pan, stretching from the center to reach the edges.
Cover and let rest for 40 minutes.
Heat oven to 475 degrees F.
With hands greased with olive oil, lightly rub top of dough with oil and
poke dimples into the top of the dough,
and sprinkle with kosher salt, if desired.
Let rest on top of stove while oven heats.
Bake until golden brown, about 18 minutes.
For Sierra Turkey sandwich, remove from pan and cool before slicing.
.
makes 8 large sandwiches
2 loaves 9-inch focaccia bread, each sliced into four wedges (recipe below)
1 lb. mesquite smoked deli turkey, sliced thin to medium
8 thin slices red onion (more or less to taste)
2 c. (packed) washed and dried baby greens (more or less to taste -- we like it piled on)
1/2 c. low fat mayonnaise
1 chipotle chili packed in adobo sauce, minced
1 T. adobo sauce
Mix mayonnaise, chipotle chili and adobo sauce.
Refrigerate for at least an hour.
Take each bread wedge and slice in half (to form a top and bottom).
Spread mayonnaise over bottom slice, to desired thickness
(check the spiciness of the mayo before you slather it on).
Place two slices turkey on bread, folding as needed to fit bread.
Top with a slice of red onion, a handful of baby greens, and the top of the bread.
Focaccia Bread
2-1/2 t. active dry yeast
1 c. lukewarm water
2 T. olive oil, plus more for brushing top
2 c. all-purpose flour, plus more for kneading
1 t. salt
a sprinkle of kosher salt for top, if desired
In a large bowl, dissolve yeast in warm water.
Let sit for 10 minutes.
Add flour, oil and salt and stir until dough comes together.
On lightly floured surface (or in bowl of Kitchen Aid with a dough hook)
knead dough for 7 to 8 minutes until dough is smooth and soft
(be careful not to knead too much flour in, dough should still be soft).
Place in lightly oiled bowl, turn to coat and cover with a towel.
Place in a warm place and let rest until doubled in size, about an hour.
Divide into half and knead briefly.
Lightly grease two 9-inch cake pans.
Place dough into each pan, stretching from the center to reach the edges.
Cover and let rest for 40 minutes.
Heat oven to 475 degrees F.
With hands greased with olive oil, lightly rub top of dough with oil and
poke dimples into the top of the dough,
and sprinkle with kosher salt, if desired.
Let rest on top of stove while oven heats.
Bake until golden brown, about 18 minutes.
For Sierra Turkey sandwich, remove from pan and cool before slicing.
.
2 comments:
Barbara, I'm so glad the diet is proving successful! The sandwich sounds incredible and I am going to try it this week. Might be a bit limited in the mayo as I only have dried chipotles and powdered adobe seasoning, but I'm sure it will be good too! Will also try your focacia! Yum!
Thanks so much for posting the Focacia recipe. I had one but can't find it.
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