Turkey Rachel Sweet Potato Sandwich

Ingredients: Makes 6 servings

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 Sandwich
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

Directions:

1. For Russian dressing: In a mixing bowl, combine all dressing ingredients and mix well. Hold in refrigerator.
2. For slaw: Combine all slaw ingredients and allow to sit overnight. When ready to serve, mix once more and drain excess liquid.
3. 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.
4. 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.

Serving Size: 
Service size: 1 sandwich

Nutritional Information:
340 calories, 13 gm fat, 5 gm saturated fat, 570 mg sodium, 28 gm carbohydrate, 11 gm sugar, 4 gm fiber, 30 gm protein

Recipe Source:
Recipe provided by FLIK Hospitality Group