Turkey, Ham and Salami Sandwich
Layering is an extremely wonderful way to change the experience of your standard deli sliced sandwiches. The added combination of fresh ingredients such as the ripe vine tomatoes and butter lettuce along with mellowing the raw sliced onions in the oil and vinegar brings all the best elements of this sandwich together. The beauty of an elevated sandwich is that there is zero cook time and yet you get this mouthwatering meal for two. Choosing a quality roll plays an equally important part in the construction of a sandwich. Too soft and the sandwich can fall apart. Too dry and all the ingredients are lost in the hard unbalanced bite.
PREP TIME: 15 Minutes COOK TIME: 0 Minutes
- 2 oz. Slices Smoked Turkey - 60 Calories
- 2 oz. Slices Black Forest Ham - 60 Calories
- 2 oz. Slices Genoa Salami - 190 Calories
- 4 Slices Thin Smoked Provolone Cheese - 160 Calories
- 1 Tbsp. Olive Oil - 119 Calories
- 2 Tbsp. Apple Cider Vinegar - 0 Calories
- 1 pinch Sea Salt - 0 Calories
- 1/4 tsp. Ground Black Pepper - 2 Calories
- 1/2 tsp. Garlic Powder - 5 Calories
- 1/4 tsp. Dried Oregano - 1 Calories
- 1/4 Large Sweet Yellow Onion, Diced - 16 Calories
- 1 Vine Ripe Tomato, Sliced - 30 Calories
- 2-4 Butter Lettuce Leaves - 5 Calories
- 1 8" Sourdough Hoagie Roll - 275 Calories per Loaf
SERVES 2: 462 Calories per half sandwich
- Combine the olive oil, apple cider vinegar, salt and spices in a small bowl.
- Slice the onion and let the slices marinade in the olive oil, apple cider vinegar, salt and spices while making the sandwich.
- Prep the tomato into thick substantial slices and peel off the butter lettuce leaves from the head.
- Gathering all the sandwich ingredients and putting them on a master plate to help with the sandwich assembly.
- Slice the hoagie roll in half and start building the layers with half of the meat (ham, turkey; salami), cheese, lettuce and marinated onion.
- Repeating the layering with the remaining half of the sandwich ingredients.
- Then add the tomato slices. Drizzle the remaining marinade over the sandwich and top piece of the roll.
- Slice in half and serve. Shown here with salt and pepper kettle chips and a pickle spear.