Sandwich #81–“Too Cold to Cook” Turkey and Speck Sandwich with Provolone

By 300 Sandwiches

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DSC_0291 It’s Fashion Week. I barely have time to brush my teeth, much less make E a sandwich. E has had to do all of the grocery shopping since Thursday because I’m running from show to show and the after parties. I don’t abandon him completely–I make sure to bring E to the parties.

While I was working at the tents, E was making love to his computer, working on god knows what app or site or ‘thing.’ I was running around Lincoln Center in my most trendy outfits, and fresh manicured nails, he spent all day in office wearing….wait for it…. that ubiquitous white robe.

On Saturday, E and I decided to skip Fashion Week festivities and stay in after a winter storm dumped about 9 inches on the city. For dinner, I made this turkey and speck sandwiches for us. Low fuss, but satisfying, plus E told me he was on a roll on whatever he was concocting in that office of his. He wolfed down enough of it to feel satiated before running back to that office. In his robe. At 7:45 PM.

(I’m counting this one as just 3/4 of a sandwich, so we can go back to having even numbered sandwich counts).

She stole my lovely speck and put it on a sandwich. I was so looking forward to munching on it and appreciating it on it’s own, but she stole it, put it on a sandwich. Agh! Nevermind this sandwich was indeed good.
1 roll
4-5 slices turkey
2/3 slices speck
2 tablespoons yellow mustard
1 bunch lettuce
2-3 slices provolone cheese
salt and pepper to taste

Slice open roll. Spread on mustard. Layer on cheese. Then layer on lettuce. Next layer on turkey, then speck. Finally sprinkle salt pepper and other seasonings on top. Top with other side of toll . Serve.

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