Making ethnic recipes (ethic for an Italian person of course)is not always so easy, because of ingredients not so easy to find or cooking methods we’re not use to… but it’s not the case of this recipe from New York. Everybody likes it for its simplicity, fastness and… delicacy. This is my version (without butter, used in the original recipe… it’s lighter… just a little; if one’s on diet, I suggest to change recipe!)
Time of cooking
15 minutes
Servings
4
What did I use
A grilled, a cutting board, a knife, a spoon, meat skewer sticks
Ingredients
Tomatoes for salad, ripe: 4
Turkey’s breast: ⅚ slices
Iceberg salad: few leaves (washed and dry)
Green olives, without Pits: 8
Whole grain sandwich bread: 12 slices
Bacon: 12 slices
Mayonnaise: few spoons
How did I do
On the hot grilled, I cooked as a first thing the bacon on both sides.
Their melted fat gives taste to the turkey’s breast and they help it to cook.
I repeated with Turkey’s breast, cut in little rags.
I didn’t cook them whole to reduce cooking time and to let easier the bites with which one will devour this beautiful sandwich.
I did the same with the slices of bread. In the meanwhile, I washed and cut in slices the tomatoes.
Now it was time to compose the sandwich. Here is the order in which I put ingredients:
-bread
-mayonnaise
-salad
-tomatoes
-bacon
-Turkey
-mayonnaise
-bread
-mayonnaise
-salad
-tomatoes
-bacon
-Turkey
-mayonnaise
-bread
I repeated for all the 4 sandwiches.
I put on each of them 2 olives and fixed them with the sticks. I cut then diagonally in 2 every sandwich.
Buon appetito!
