Crispy Kale Turkey and Ham Sandwiches with Beet Mayo
These Crispy Kale Turkey and Ham Sandwiches with Beet Mayo contain all the components of a perfect sandwich: Great bread, a delicious spread, a little crunch, and really good natural deli meat.
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Makes: 4 sandwiches
Ingredients
- 8 slices grainy bread (like whole wheat ciabatta)
- 8 Tbsp Beet mayo (recipe below)
- 1 avocado; peeled, pitted, and sliced
- 8 oz. McKenzie Oven Roasted Turkey
- 4 oz. McKenzie Provolone Cheese
- 4 oz. McKenzie Honey Ham
- Crispy kale (recipe below)
Beet Mayo
- 3 oz. cooked beets (about two small beets)
- ½ cup mayonnaise (regular or light)
- ½ tsp pepper
Crispy Kale
- 6 large kale leaves; washed and dried, center ribs removed and torn in half
- 1 ½ tsp olive oil
- Salt and pepper
Instructions
- Toast bread until lightly crispy. Spread about ½ Tbsp-1 Tbsp beet mayo onto each slice of bread, depending on preferences.
- Divide avocado evenly among 4 of the slices of bread. Place turkey, cheese, and ham on top of avocado. And top with 3 pieces of crispy kale. Top each sandwich with remaining slices of beet mayo covered bread.
Beet Mayo
- Place beets in food processor and process until finely pureed. Add mayo to food processor and process until well blended. Remove to bowl, cover with plastic wrap, and store in fridge until ready to use.
Crispy Kale
- Pre-heat oven to 350 degrees.
- Place cleaned and torn kale leaves in a bowl and toss with olive oil and salt and pepper.
- Place kale in a single layer on two baking sheets, taking care not to overcrowd. Bake for 15 minutes, until nice and crispy.
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