A simple turkey sandwich is transformed with a dose of truffle oil and honey.

For all of the sandwiches we make around here, I cannot believe this is the first one I have shared here.  I actually remember when my husband and I first moved in together, I was astonished at the amount of bread we went through.  Fast forward 17 years and add a 3 year old boy to the mix and my goodness. Between breakfast bread (egg in a hole, french toast, eggs and soldiers and just plain old toast toast), every sandwich under the sun and the Mister's creed "I am Italian and therefore it is just wrong to not have a side of bread with any meal", we go through our fair share.  When I used to buy grocery store brands, I would lament about the cost and vow to start making my own.  The reality is though, most of the food we consume in our house is from scratch and the head cook here just does not have capacity to add house made bread to its wheelhouse.   I was so pleased to find a beautiful organic bakery right in our hood and they have become our go to for most baked goods.

I love roasting a turkey.  I think realtors should start telling their clients - stop simmering vanilla and cinnamon - pop a bird in the oven and I project more deals will be inked. Even my vegetarian friends love the aroma that slinks through the house and wraps its arms around you.   I have started picking up turkeys after the major holidays and popping them in the freezer. After Easter this year, our local grocer was clearing out fresh local, organic free range turkeys.  This - normally $80 turkey (welcome to Canada) -  was mine for half the price.  So over the course of the week I thawed it, brined it and roasted it for nearly a weeks worth of meals.  (I may love my garage fridge more than my kitchen one).  I am not suggesting you need to roast a 20 lb turkey for this sandwich.  A deli rotisserie bird would even do the trick.  In this case I think the secret is in what goes on the bread.

It took me a long time to get my first bottle of truffle oil.  I suspect this is due to my extreme distaste of the fungi mushroom.  I soon learned it was a bit judgy of me to exclude what amounts to a beautiful earthy, woodsy element to ones food.  Not unlike the Maple Miso Pork Skewers from the other day, the truffle needed a yang.  In this case, it was honey.  I warmed a small amount of honey in a sauce pan, whisked in the truffle oil and brushed it liberally over the bread.  A few minutes in the pan and the turkey sandwich had been transformed.  I have since gone on to make and inhale this Truffle Bacon Popcorn from Foodiecrush and this Truffle Mac n'Cheese from I Am A Food Blog.

I used to think a sandwich didn't require a recipe - and it probably doesn't. But once you move away from a few slices of black forest ham, some mustard between two pieces of Wonder Bread, I am pretty certain you won't go back.

Honey Truffle Roasted Turkey Sandwich

Author: Food Well Said

Serves: 1

A simple turkey sandwich is transformed with a dose of truffle oil and honey.

Ingredients

• 2 tablespoons honey
• 1 teaspoon truffle oil
• pinch of salt
• 1 tablespoon butter
• 2 slices of thick cut bread (i.e. french, Campagne)
• 1 tablespoon grainy mustard
• 2 thick slices of roasted turkey (or chicken) breast
• 1 slice of creamy harvarti cheese
• few paper thin slices of red onion
• romain or red leaf lettuce

Instructions

1. In a small saucepan heat the honey over medium heat until it liquifies. Add truffle oil and salt and gently simmer for 3 - 4 minutes. Set aside.
2. Lay out your bread, turkey, cheese, onions & lettuce on a work surface.
3. In a heavy frying pan, melt the butter. Meanwhile, spread the grainy mustard on one slice of bread. On the other side of the same piece of bread, brush liberally with the honey truffle mixture.
4. Place bread oil side down into pan. Layer on turkey, cheese, onion, lettuce.
5. Brush second piece of bread with remaining truffle mixture and place on top of sandwich in pan, oil side up.
6. Grill 4 -5 minutes per side until toasty.
7. Enjoy!

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