Eastern European Turkey Clubs
April 2010
Makes: 4 servings
Prep: 25 mins
Cook: 15 mins
- 12 slices bacon
- 2 beets (about 12 ounces), peeled and grated
- Salt and pepper
- 2 tablespoons prepared mustard-mayonnaise, such as Hellmanns Dijonnaise
- 2 teaspoons apple cider vinegar
- 2 large carrots (about 10 ounces), grated
- 12 slices pumpernickel bread
- 1 bunch watercress
- 1 pound sliced fresh roast turkey breast
- In a large skillet, cook the bacon over medium-high heat until crisp, about 8 minutes. Using a slotted spoon, transfer to a plate. Discard all but 2 tablespoons of bacon fat from the pan. Add the beets and cook over high heat, stirring occasionally, until soft, about 5 minutes; season with salt and pepper.
- Meanwhile, in a medium bowl, combine the mustard-mayonnaise and vinegar. Add the carrots and toss to coat; season with salt and pepper.
- Spread 1 side of each bread slice with the beets, reserving 1/4 cup. Top 4 of the slices with the carrot mixture, watercress and another bread slice, beet side down. Spread the reserved beets on top. Divide the turkey and bacon among the 4 sandwiches, then top with the remaining bread.
Tip
- Substitute sweet red beets for tomatoes if one is out of season.
Tip
- Consider swapping meat for tempeh or hummus once in a while, or look for organic meats to cut down on your ecological "foodprint."
Tip
- Choose organic vegetables, grown without synthetic fertilizers or pesticides.
Tip
- Avoid preservatives by choosing fresh-roasted birds.
Tip
- Skip bagged bread and buy it fresh-baked, cutting out even more plastic and preservatives.