YIELD: 4 sandwiches 1 medium red onion, halved end-to-end, sliced very finely 1 large tomato, sliced 1⁄8” thick ¼ English cucumber fine sea salt, to taste fresh ground black pepper, to taste 4 Tbsps. extra virgin olive oil 2 Tbsps. rice wine vinegar 8 slices whole grain bread, ½” thick 6 oz. prepared hummus 12 oz. roasted turkey, sliced 4 oz. Monterrey Jack cheese, sliced 2 oz. sprouts (such as alfalfa) 4 Tbsps. whole grain mustard 1. In three separate bowls, season the onion, tomato and ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.