I love sandwiches. I love Turkey meat and I love arugula. So I thought why not put it all together and create something that you will never forget. You know that I am all about eating healthy and keeping myself in good shape, so I take my cooking very seriously. Now I am not talking about my cooking techniques. My cooking techniques are really just a joke, but just because I suck as a chef, doesn’t mean that I am not having fun! What is important to me are the ingredients that I use and the way I use them to create meals that I can actually serve to my boyfriend (husband of 2019). You know how they are…picky!!! I can’t make him eat anything healthy unless it tastes delicious so Im always doing my best. This time I scored with this awesome Turkey Sandwich Recipe.

Watch the video to see the step by step on how to prepare it – it’s super easy.

Here are the ingredients that you will need:
1 boneless, skinless turkey breast
fresh spinach and arugula leaves
2 slices whole wheat bread sourdough or sprouted low glycemic bread such as Ezekiel Bread
2 eggs
coconut milk
4 big slices of tomato
lemon
3-4 thin slices of brie cheese
salt & pepper
4 large leaves of fresh basil.
1 teaspoon Yacon Syrup or Choc Zero Maple syrup
1 clove of garlic, minced
Coconut, avocado, algae or grapeseed oil for cooking
Extra virgin olive oil for salad dressing

Two thicker slices of bread.

You will need two whole eggs and a little bit of whole milk or coconut milk. We are going to make a french toast. Crack the eggs into a deep plate, add a table spoon or two of the milk and whisk with fork. Dip each piece of bread into the mixture and let it soak a bit. Then heat up a table spoon or two of the grapeseed or coconut oil in a pan over medium heat/high heat and add the bread slices to the pan. Sear each side of the bread until golden and then place them on a plate and cover with tin foil or another plate to keep them warm.

Boneless, skinless turkey breast is very important for this recipe, because that is your source of protein. Remember that the size of your meat should be the size of the palm of your hand. If you are a girl. Guys should eat twice as much. Make sure to pound the turkey breast with a meat mallet (just don’t make it paper thin) before you cook it. Heat up a large pan and then add 2 tbsp of oil. Make sure the oil sizzles when you put the breast in it. Add about 4 ice cubes into the pan and cover with lid (it’s an old trick that makes the meat juicy). Cook covered for about 4 minutes and then flip. You can add another 2-3 ice cubes and cover with lid again. Cook for another 4-5 minutes until cooked through.

Make sure you have 4 big slices of tomato, lemon, 3-4 thin slices of brie cheese for each toast, salt & pepper, 4 large leaves of fresh basil. Grow your own basil, you won’t regret it. Also you will need Yacon Syrup for the dressing, because you’ll have to add sweetness to it. Yacon Syrup is a good option as a sweetener, but you can also use Choc Zero Maple Syrup. All you need is just one teaspoon.

One clove of garlic, because garlic make everything taste better.

Take a medium size bowl and top it up with fresh spinach and arugula leaves. Mix 1 tbsp of freshly squeezed lemon juice with 1 tsp of maple syrup and mix with 1/2 clove minced garlic. Add to the bowl of greens and toss well to coat.

Assemble the sandwich: place a brie cheese on top of the French toast, then tomato slices, basil and green salad. Then cover with a second piece of the French toast.You can also eat it as an open sandwich with just one piece of bread.

P.S. The sandwich was actually really big so I ate only half of mine and Jesse was really full after eating his whole sandwich. I saved the other half and had an awesome lunch today and it was amazing even cold out of the fridge. Just like cold pizza 🙂 Yum!

Macros for 1/2 a Sandwich:
Calories: 381.9
Carbs: 29 g
Net Carbs: 24.5 g
Fat: 15.5 g
Protein: 31.2 g