Here is one of my favorite sandwiches –the Turkey Club. It’s a sandwich on Nutty Bread with avocado, mustard and of course, turkey. It’s hot here, so I’m very happy to make sandwiches for dinner and not have to spark up the oven, stove or grill.
These gluten-free sandwiches are full of protein and tasty to boot. For me, the avocado makes a great whole food substitute for mayo (I’m not in the mood to make homemade mayo today either, though when am I?). Here’s a meal in a sandwich. Goes great with any number of fresh green salads.
Turkey Club Sandwich
- 2 thin slices Nutty Bread or Paleo Bread
- smear of dijon mustard
- 2 slices avocado
- 2 pieces romaine lettuce
- 2 slices roasted turkey
- Toast bread
- Smear bread with mustard and avocado
- Place lettuce on bread, then turkey slices
- Close sandwich and eat
Note: I’ve received several questions about how to store the Nutty Bread that is found in this recipe. After baking, I let my bread sit on the counter overnight to cool, then wrap it in a paper towel, put it into a zip lock plastic bag and refrigerate. Stored this way it keeps for at least a week.
In my last post I had asked what types of recipes people were interested in seeing here more often. Thank you for all your suggestions and requests!
Now I’ve got a good list with which to head to the food lab (that would be my kitchen). In the meantime, I’ve compiled a list of links to several of my already published recipes that I think might be helpful until I can start posting new ones!
Coconut flour recipes for zebe912, Karen and Carlie.
Gluten free snacks for lunchboxes and more for Helen and Tracee.
Breakfast recipes for Annette and Ann.
Almond flour recipes for Hänni.
Raw recipes for Baden and Alchemille.
Thanks again so much, I love all of your ideas!
Christine Grice says
What a godsend you are Elana! I was diagnosed celiac six months ago and am now heavier than I have ever been, what’s that all about? But reading through you website has given me some answers and a much clearer understanding of the dietary whole of being celiac. Something doctors (well in Australia) don’t bother to advise you about. I am very excited to move into the Paleo diet/lifestyle and following your website will help me enormously! Thank you for your help, Chris
Excellent bread!! Used it to make an open faced sandwich: one slice of your bread, olive oil, fresh mozz cheese, sprinkle of sea salt, sliced heirloom tomato, turkey bacon. It’s been a long time since I’ve had a sandwich for lunch. Thanks.
That nutty bread looks divine. Thank you so much for the almond flour link! Will make good use of it (btw, i’m very excited your new cookbook comes out in just a few weeks!)
Kimberly@Living Free says
That sandwich looks fabulous! I’m all for not cooking when it’s hot. Our dinners have been pretty simple lately and I’m loving it! Also, LOVE avocado on anything!!
Jen @ MaplenCornbread says
Elana, that looks so yummy! I love the hearty texture of the bread and my favorite filling, avocado!
I’ve been perusing your website for months now and just discovered your nutty bread recipe today! I am excited to try this recipe with the nutty bread. It may be too late for me to include a recipe request, but I thought I’d ask anyway. Any chance of a Jewish Apple Cake recipe (what makes it “jewish” anyway?) Thanks for all your great recipes!
My experience with this bread is that it spoils pretty quickly. On the counter, I can only keep it fresh 2 maybe 3 days, refrigerated 5 to 7 days. If you don’t go through a loaf that quickly, I recommend freezing it in portions.
elana’s nutty bread keeps for a looooong time. I have a perfectly fresh loaf in the fridge that was made almost 3 weeks ago!