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| Turkey, Jarlsburg & Olive Salad Sandwiches |
| Ingredients
2/3 cup pitted green olives 1/4 cup pitted black olives 7 ounces canned artichoke hearts [not bottled/marinated] 2 tablespoons red wine vinegar 1 crushed garlic clove 1 1/2 teaspoons oregano pinch coarse salt coarsely ground black pepper to taste 1/3 cup extra virgin olive oil 4 white sandwich rolls 8 ounces white turkey meat, sliced 8 ounces Jarlsburg cheese, sliced Method Coarsely chop the olives. Quarter the artichoke hearts. Put olives and artichokes in a bowl. Mix vinegar, garlic, basil, salt, and pepper in a small bowl. Whisk in the oil. Pour the marinade over the vegetables and leave covered at room temperature for 1/2 hour. Split the rolls. Put the sliced turkey and cheese on bottom half. Top with olive salad and cover with top half of roll. Wrap tightly in foil, pressing down on the sandwiches. Refrigerate 4 hours, or overnight. Pack in a cold cooler. |
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