The rooftop pool where I spend my lunch breaks is closed for the season (yes, it as amazing as it sounds), The Jesus and Mary Chain, Elvis Costello, and Iggy Pop closed out the summer music festival scene last night, and the evenings are steadily becoming crisper. As I planned my menu for this week I found myself craving apples, smokiness, and a little spice. I had forgotten how much I love this sandwich, because it feels specific to chillier weather to me, and it has absolutely not been a cool summer here in dear Chicago.
When I'm planning what to make and eat for the week I often have a sandwich that I can easily assemble in the evenings. I eat a fairly big lunch but then have pretty small dinners which, by the way, is how most of the rest of the world eats and how I remember my grandparents eating. The word lunch was not in their vocabulary, it was breakfast, dinner and supper, dinner being the largest of the three. Recently there was an exhibit at the New York Public Library about the history of lunch that explores its rise as a result of urbanization and industrialization, I guess if you are already reading a food blog you might be curious to learn more about automats, the original street foods (oysters!), and that up until 1969 The Plaza would not serve women unescorted by men (thank Betty Friedan for leading the charge on turning that around...and then thank her for dozens of other things too).
Smoked Turkey Sandwich with Granny Smith Apples and Sriracha Mayonnaise
Place buttered slices of either Italian or sourdough bread, two slices of smoked turkey, and sharp white cheddar or Provolone in a skillet with medium-low heat. Cover with a lid while the first side browns to ensure that the cheese is thoroughly melted. Flip and brown on the other side.
Meanwhile, prepare the Sriracha mayo (pretty self explanatory: mix some mayo and some Sriracha...how much depends on how spicy you're feeling), slice a Granny Smith apple into thin quarters, thinly slice a red onion, rinse some greens (typically I use organic, baby lettuces).
Once the sandwich has sufficiently browned bread and melty cheese, assemble and enjoy hopefully outside while it is still warm enough to do so.
Cost
Bread- $2.49 for an Italian loaf
Apples- $ .69 each (I bought two)
Baby lettuces- $2.49
Cheese- $4.49 (I used Provolone this time)
Red onion- $ .82
Mayonnaise- $3.99 (you probably already have some on hand)
Sriracha- $5.00 (if you don't, you should probably have some on hand)
Total per sandwich
$1.45
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