Since most nights I don’t get home from work until 6:30/7:00 pm, I usually try making my dinners the night before for the next day. However, there are also nights that I am too beat, or lazy to be prepping dinner at 9:30pm. I rather be blogging, reading, or watching some television.
Here is what happens when you come home tired and need to feed your family rather quickly.
Ariana loves avocados and olives and Anabelle loves Turkey sandwiches and when I combine the ingredients together, it becomes a nice healthy sandwich in just 10 minutes.
The tomato puree that I used was just a lazy sandwich making method. Instead of having too many toppings on the sandwich, I decided to combine the ingredients that I wanted in a sandwich and make it into a puree… so instead of slicing tomatoes, etc… it became part of the puree. I actually did not even use a food processor…. just used my hands to squeeze out the pulp from the tomato. But I would not recommend you to do this if you’re serving guests.
Serves 4 – 6
- 10 Wheat Bread
- 15 Oven roasted turkey slices
- 3 Avocado, sliced
- 10 Fontina cheese, slices
Rosemary Olive Tomato Puree
- 2 tbsp olive paste*
- 1 large tomato, puree
- 1 sprig rosemary, chopped
- 1/4 cup mayo
- chili flakes
* Available in Middle Eastern stores – if can’t find olive paste, just puree black olives in a food processor.
Toast the bread and have all the items ready to assemble the sandwiches.
To prepare the puree, combine all the ingredients in a food processor and pulse for a few times until mixed together well.
To assemble the sandwiches: Spread the puree on both sides of the bread to taste and top with a layer of sliced avocados, turkey and cheese. Place the top piece of bread over and slice diagonally from the middle into two triangular portions.