The last time that I made tapenade I thought that in addition to being good as a topping for crostini, that a tapenade would also be good as a spread in sandwiches. When I made the artichoke and green olive tapenade with asiago I remembered thinking this and I planned on saving some of it to use in a few sandwiches. I had had roast turkey sandwiches on my mind for a few days and the turkey and artichoke tapenade combo sounded like a good one! Since I did not really want to roast a full turkey just to make a few sandwiches I picked up a large turkey breast and just did that. A turkey breast is great for things like this as it is really easy to roast and it provides you with plenty of meat that is just perfect for sandwiches! So far the sandwich had some nice roast turkeya and a salty and flavourful tapenade so I decided to add something on the sweeter side, with some slowly caramelized onions and since I sill have plenty of roasted red pepper from the fall roasting, I added some of those to the mix. I finished the sandwich off with some baby spinach and a touch of mayonnaise.
Just by looking at the list of flavour packed ingredients in this sandwich you can tell that it is going to be amazing and it does not disappoint! All of the flavours play well together forming one really tasty sandwich! I am going to have to make a bigger batch of the artichoke and green olive tapenade with asiago nest time!
Roast Turkey Sandwich with Artichoke Tapenade, Caramelized Onions and Roasted Red Peppers
These roast turkey sandwiches are just packed with flavour with artichoke tapenade, caramelized onions, roasted red peppers and baby spinach.
Servings: makes 2 sandwiches
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1/4 cup water
- 4 slices bread or 2 buns cut in half
- 4 tablespoons artichoke tapenade
- 4 slices roast turkey
- 1 large roasted red pepper, cut in half
- 1 handful baby spinach
- 2 tablespoons mayo
- Heat the oil in a pan over medium heat.
- Add the onions and water and cook until completely tender and caramelized and golden, about 20-30 minutes, adding more water as needed.
- Spread the artichoke tapenade on 2 slices bread, top with roast turkey, roasted red peppers spinach and the remaining slices of bread with mayo.
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