Turkey Rachel Sweet Potato Sandwich

June is Blood Pressure Awareness Month. Looking to lower your sodium intake? Bread flies under the radar, but it's surprisingly one of the highest sources of sodium in the American diet. We're bringing you bread-less sandwich specials all month long to prove just how easy it is to cut back on the salt.

You must have tasted a Reuben before, but have you met his sister Rachel? She's made with turkey. Introducing our Turkey Rachel Sweet Potato Sandwich. Our chilled twist on the classic sandwich is made with a fresh, crispy cabbage slaw and made-from-scratch Russian dressing. It's all sandwiched between two sweet potato rounds, making this picnic perfect lunch deliciously gluten free.

Turkey Rachel Sweet Potato Sandwich

Introducing our Turkey Rachel Sweet Potato Sandwich. Our chilled twist on the classic Rachel is made with a fresh, crispy cabbage slaw and made-from-scratch Russian dressing. It's all sandwiched between two sweet potato rounds, making this picnic perfect lunch deliciously gluten free.

Serving size 1 sandwich, Makes 6 servings

Ingredients

FOR THE RUSSIAN DRESSING

2 tablespoons ketchup

3/4 teaspoon horseradish

1/4 teaspoon Worcestershire

1 1/4 teaspoons red wine vinegar

1 1/4 teaspoons lemon juice

2 1/2 teaspoons heavy whipping cream

1 1/4 teaspoons sour cream

2 teaspoons diced scallion

1/8 teaspoon salt

Pinch black pepper

1/3 cup light mayonnaise

FOR THE SLAW

2 1/4 ounces savoy cabbage, shredded

1 ounce granny smith apple, shredded

1/2 teaspoon caraway seed

1/2 ounce sliced red onion

1 1/2 tablespoons apple cider vinegar

1 1/8 teaspoons lemon juice

1/2 teaspoon honey

Pinch salt

Pinch black pepper

FOR THE SANWICHE

1 1/2 pounds sweet potatoes, at least 3 inches wide

1 pound, 2 ounces deli roast turkey breast

3 ounces reduced fat Swiss, in 1/2 ounce slices

Instructions

For Russian dressing: In a mixing bowl, combine all dressing ingredients and mix well. Hold in refrigerator.
For slaw: Combine all slaw ingredients and allow to sit overnight. When ready to serve, mix once more and drain excess liquid.
On day of assembly, preheat oven to 325 degrees F. Place a cooling rack in a baking sheet and prepare with cooking spray. Cut ends from sweet potatoes and slice into 1/3” thick rounds. Lay rounds flat on cooling racks. Bake until tender but firm. Remove from oven and allow to cool to room temperature.
For each “sandwich” layer: 1 sweet potato round, 1 tbsp Russian dressing, 3 oz turkey, ½ oz Swiss cheese, ¼ cup slaw, 1 tbsp Russian dressing, 1 sweet potato round. May be served warm or cold.

Nutrition info per sandwich: 340 cals, 13 gm fat, 5 gm saturated fat, 570 mg sodium, 28 gm carbohydrate, 11 gm sugar, 4 gm fiber, 30 gm protein

For more breadless sandwiches, check out our recipe for Tofu Cucumber Banh Mi.

For more information about this article or others, please email us at FLIKblog@compass-usa.com.