I just made the PERFECT turkey sandwich!!
It's my secret resipee and it's delishious. I'd tell you the resippy if you want but you have to swear you won't share it with anybody. Everything can be gotten at Traitor Joe's.
You will need:
Traitor Joe's Simply Turkey in a tub. It's thick sliced like chicken and @ $6.99 it's pretty expensive but WORTH it!
Traitor Joe's Fresh Apricot Jam
Traitor Joe's Mini Bree Bites
Traitor Joe's Bag of Pre-washed Arugoola
Traitor Joe's Sweet Baguette
Cut off 7.5 inches of Baguette and split open LENGTH-WISE.
Spread each side generously top and bottom with a GENEROUS amount of Fresh Apricot Jam.
Layer on the Simply Turkey.
Open 2 tubs of Bree and tear each Bree in half. Place the 4 halfs in a straight line on the turkey and then smoosh.
Top with a handful of Pre-washed Arugoola.
Top with the top bread half.
Pick up and eat.
Enjoy! You'll thank me later.
|by Inspiring Chef To Be||reply 38||10/07/2012|
Welcome to the Datalounge, Sandra Lee!
|by Inspiring Chef To Be||reply 1||10/06/2012|
3/10-no extra points for the deliberate spelling errors.
|by Inspiring Chef To Be||reply 2||10/06/2012|
Replace brie with mozzarella, thick-sliced tomato and green olive paste.
Replace fake baguette with focaccia.
|by Inspiring Chef To Be||reply 3||10/06/2012|
R2, what the fuck are you grading? It's a recipe, not a scenario. Get a life.
|by Inspiring Chef To Be||reply 4||10/06/2012|
The minute the OP used the words "resippe" and "trader joe's" it immediately becomes a scenario.
|by Inspiring Chef To Be||reply 5||10/06/2012|
Don't forget the Trader Joes almond butter!
|by Inspiring Chef To Be||reply 6||10/06/2012|
Please learn how to spell.
|by Inspiring Chef To Be||reply 7||10/06/2012|
" Layer on the 'Simply Turkey' "! MARY ! Why can't you just call it meat? Or turkey? Or, in your case, ' toorkee'. It sounds over- the-top repulsive, btw.
|by Inspiring Chef To Be||reply 8||10/06/2012|
What is this "Traitor Joes"? A food market of some kind named after the late Senator McCarthy?
|by Inspiring Chef To Be||reply 9||10/06/2012|
what is wrong with you, OP?
|by Inspiring Chef To Be||reply 10||10/06/2012|
Not impressed with the recipe or the spelling errors - its just not funny - its sophmoric.
|by Inspiring Chef To Be||reply 11||10/06/2012|
You tipped your hand too much there.
Less is more.
|by Inspiring Chef To Be||reply 12||10/06/2012|
Listen to R12, OP. Your thread is as big a mess as your toilet is when that sammich hits it 24 hours later.
|by Inspiring Chef To Be||reply 13||10/06/2012|
OP hates sandwiches and spellings.
|by Inspiring Chef To Be||reply 14||10/06/2012|
Why did Traitor Joe hate America?
|by Inspiring Chef To Be||reply 15||10/06/2012|
OP, did you author "God, I Miss Brunch?" I had really high hopes for this thread, dammit.
|by Inspiring Chef To Be||reply 17||10/06/2012|
Can I substitute Tofurkey?
|by Inspiring Chef To Be||reply 18||10/06/2012|
Yes, you can substitute Tofurkey or even chicken. Any white meat goes well with the apricots, even pork.
|by Inspiring Chef To Be||reply 19||10/06/2012|
And it only costs five hundred dollars to get all the ingrediants!
|by Inspiring Chef To Be||reply 21||10/06/2012|
Actually no, it costed less than $15 at Traitor Joe's. Plus you can use the Fresh Apricot Jam for other stuff and that big jar will last for years.
|by Inspiring Chef To Be||reply 22||10/06/2012|
Sounds like a recipe for vomit.
|by Inspiring Chef To Be||reply 23||10/06/2012|
Sounds YUMMY-LICIOUS, OP.
I'm just lounging in a new Vogue patterns muu-muu I made yesterday and feeling a bit peckish. I shall try your recipe, pair it with a lite advacado salad, champagne cocktail and get back to you.
|by Inspiring Chef To Be||reply 25||10/06/2012|
OP, you better brace yourself if Miss Pollyana Prisspot Schoolmarm reads your post with all the misspellings--you gonna git a SPANKIIINNN! Somebody might even tell on you if you don't make that sandwich right now and hand it out to me......
|by Inspiring Chef To Be||reply 26||10/06/2012|
This is the same turkey sandwich everyone has been eating since they invented Thanksgiving leftovers. Turkey and something sweet (here apricot rather than cranberry sauce) and lettuce except they added cheese.
Is this supposed to be some genius recipe? In reality when you add too much to a sandwich you lose the flavor that makes the sandwich special.
I also think if you overwhelm the sandwich with a heavy bread then you again lose the flavor of the main ingredients.
|by Inspiring Chef To Be||reply 27||10/06/2012|
Don't knock it till you've tried it, R27.
|by Inspiring Chef To Be||reply 28||10/06/2012|
I make something very similar to this but I use Apple Cranberry Chutney from Stonewall Kitchens. Or sometimes I use the Orange Cranberry Marmalade instead.
|by Inspiring Chef To Be||reply 29||10/06/2012|
I made a videoo to show you boys how easy it was to make this scroomptious sandwich and it only took 9 minutes. Enjoy!
|by Inspiring Chef To Be||reply 30||10/06/2012|
There is something about sweet with savory that just makes me want to gag. No fruit with meat, except citrus...ever. Does anyone else feel this way or am I just non-epicurious in this direction?
|by Inspiring Chef To Be||reply 31||10/06/2012|
There's something wrong with someone who puts this much effort into something so monumentally stupid.
|by Inspiring Chef To Be||reply 32||10/06/2012|
You White people and your food are DISGUSTING
|by Inspiring Chef To Be||reply 33||10/06/2012|
grilled wonder bread with lard YUM
|by Inspiring Chef To Be||reply 34||10/06/2012|
[quote] And who cares about spelling.
I agree. Fuck homework. Who cares if we fail?
|by Inspiring Chef To Be||reply 35||10/07/2012|
My sister Monica makes an AMAZING turkey sandwich. She soaks an extra slice of bread in gravy and puts it in the middle, so it keeps the turkey nice and moist. I call it "The Moistmaker".
|by Inspiring Chef To Be||reply 36||10/07/2012|
If the turkey isn't FRESH, it isn't perfect.
|by Inspiring Chef To Be||reply 37||10/07/2012|
Good news for all your people who don't like stone fruit or anything sweet. I just made the sandwich again and substituted the Fresh Apricot Jam with a jar of Traitor Giotto's Pesto Sauce. And it was just as good, savory, swavory goodness.
|by Inspiring Chef To Be||reply 38||10/07/2012|