What You'll Need (for two sandwiches)
Loaf of Sliced Sourdough Boule
1/2 Lb Oven-Roasted Turkey Breast, Sliced Thick
4 TBS Cream Cheese
1 Lare Garlic Clove, Minced
3 TBS Olive Oil
2 TBS Balasic Vinegar
1 TBS Stone Ground Mustard
1 TSP Brown Sugar
1 Thinky Sliced Roma Tomato
1/2 Thinky Sliced English Cucumber
2 Cups Power Greens
6-8 Stems of Fresh Dill Weed
Preheat oven to 400.
In a small glass bowl, combine 1 large minced garlic clove and two TBS of olive oil. Microwave for 30 seconds.
Remove garlic and olive oil from microwave and brush four slices of sourdough (just one side) with the garlic oil and place on a baking sheet oil side up. Put in oven for 5-8 minutes or until the bread is crispy, but not burnt.
While the bread is toasting, combine one TBS of olive oil, two TBS of balsamic vinegar, 1 TBS of stone ground mustard and 1 TSP of brown sugar in a small gown and wisk until blended.
In a bowl, toss two cups of power greens with about 1 TBS of the dressing mixture. Set the rest aside in case you would like more with sandwich.
Soften the four TBS of sour cream in a bowl, in the microwave for about 8-10 seconds. Remove and add a pinch of salt and a bit of the remaining garlic oil you used to brush the bread. I try to get all the garlic chunks in the cream cheese and mix well.
Once bread is toasted, remove from oven. Spread the cream cheese mixture on one slice of bread. Top with the dressed greens, a few slices of turkey, sliced tomato, cucumber and 3-4 stems of dill. Top with the other slice of bread, and sprinkle with sea salt. Cut in half and serve.
Enjoy!
