2 slices low-sodium sprouted whole-grain bread (like Ezekiel®)
1 Tbsp. muffuletta mix
1 Tbsp. Dijon mustard
1⁄3 cup sliced tomato (approx. 1 medium)
1⁄3 cup sliced red onion (approx. ½ medium)
2 Tbsp. sliced dill pickles 6 slices low-sodium, nitrite-free, deli-sliced turkey breast (approx. 4 oz.)
4 slices cooked turkey bacon
1⁄3 cup butter (or Bibb) lettuce
1. Spread one slice of bread with muffuletta mix and the other with mustard. Set slice of bread with mustard aside.
2. Top first slice of bread with tomato, onion, pickles, turkey, turkey bacon, lettuce, and second slice of bread.
3. Wrap sandwich tightly in parchment paper, if desired, before slicing in half. (This helps hold all that stuffing in place.) Eat one half and wrap second half in plastic wrap for storage
RECIPE NOTES: Muffuletta mix can be found in some grocery stores, most Italian grocers, or online. • If you want to make your own muffuletta mix, combine 2 parts finely chopped green olives with 1 part finely chopped giardiniera (an Italian relish of pickled vegetables in vinegar or oil). Look for the giardiniera not packed in oil; add a little olive oil and oregano (to taste).