Sandwich #169–“Pick Pick Pick” Turkey, Fennel and Olive in a Pita

By 300 Sandwiches

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turkeyfennOh no he didn’t!

After a full three days of Fashion Week, food has become an afterthought—even after I made a quick breakfast of champion fashionistas Friday, I still consumed most of my meals thereafter in bar form because I’m running around so much.

Yesterday, before rushing back to shows, I made a healthy lunch for E and I. Turkey, fennel and olives seemed like something light but filling for both of us. No complaining about how this was un-Cross Fit friendly, no worrying about “watching the carbs” (I even used low-carb pita). I lightly sauteed the fennel with lemon juice and olive oil, packed the pita with turkey and surgically applied olives inside with a fork, careful they didn’t pop out.

But when I served up the pita to E, all pretty with slices of cucumber on the side, he grabbed the sandwich eagerly, looked at its beautiful presentations….. and then swiftly picked out all of the beautiful black olives that lay daintily in the pita. One. by. one.

“I…what! Are… you…serious?!”
“I thought they were already on the forbidden list?”
I balked. “No, honey, there has been no mention of OLIVES on the list!”
He smiled. “Well, you’ve got an additional item.”

Speechless. Absolutely speechless. To me, the olives kept the sandwich from tasting bland and flavorless. E tried to make me feel better. “But the fennel was perfect, honey. Soft, but still crispy.”

I didn’t care. I glared at him. “Really? No olives?! After 160 some sandwiches, now you tell me!”
He stoked my cheek and smiled. “Baby, I’ve got to put some obstacles in the course. It makes it more interesting.”

4-5 slices turkey breast
1 pita
1 cup sliced fennel
1/2 cup Kalamata olives
1/4 cucumber, sliced
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon lemon juice

Heat olive oil in a medium sized skillet over low heat. Combine fennel, sea salt and black pepper in skillet, and soften fennel for a few minutes. Add lemon juice, stir for one more minute, and remove from heat. Toast pita. Pack with turkey, cucumber, olives and fennel. Sprinkle black pepper inside and serve. Makes one whole pita sandwich.

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