Toasted Turkey Sandwich with Quick Cucumber Pickles | Everyday Food with Sarah Carey

I’m always trying to get you to eat more sandwiches for dinner, am I not? Here’s more proof that a sandwich is a great choice for dinner. Watch as I fill a crusty country-style loaf with all kinds of goodness: prepared pesto (or tapenade, if you prefer) and 1/2 pound sliced deli turkey plus sliced zucchini, tomato, and provolone.

Sarah’s Tip of the Day:
The secret to making the sandwich as hearty as can be is the hollowed-out loaf (bonus: you can dry the bread you’ve picked out and make breadcrumbs with it). And after a quick trip through the oven, the flavors become melded into something beyond delicious. And what’s a sandwich without a pickle? In the video, I’ll show you how to make your own with cucumbers, rice vinegar, and a little salt and sugar. I call it a “quickle.” Are you hungry yet?

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Recipe Ingredients:
1 country-style round bread loaf, (8 inches in diameter), sliced in half horizontally, insides scooped out
1/3 cup tapenade or pesto
1/2 pound deli turkey, thinly sliced
1 small zucchini, thinly sliced
1 large tomato, thinly sliced
4 ounces provolone, thinly sliced
2 medium cucumbers, cut lengthwise into thin wedges
1/4 cup rice vinegar
2 tablespoons sugar
Coarse salt and ground pepper

Get the full recipe:

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Toasted Turkey Sandwich with Quick Cucumber Pickles | Everyday Food with Sarah Carey