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Turkey, Greens, and Gruyere Tartine

This recipe gives instructions for making one sandwich, so scale it up depending on how many you have at your table. Pair it with a simple salad or side of vegetables and call it a dinner.
Servings 1 serving
Author Katie Morford

Ingredients

  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large handful chopped dark leafy greens such as dandelion greens, mustard greens, broccoli raab, spinach, or arugula, removing any tough stem
  • Pinch Salt
  • 1 half-inch slice levain bread or other dense, crusty bread
  • Enough sliced turkey (or chicken) to cover the surface of the bread
  • 3 to 4 slices oil-packed oven-roasted or sun-dried tomatoes (or roasted red bell peppers)
  • 1 to 2 ounces grated Gruyere

Instructions

  1. Set a skillet over medium heat, add a teaspoon of olive oil, add the greens ,and saute just until wilted. Add a pinch of salt. Remove from the skillet.

  2. Lay the bread slice on your work surface. Cover with the turkey, tomatoes, sautéed greens, and cheese. Drizzle 1 teaspoon olive oil (or oil from the jar of the tomatoes) over the top.

  3. Reheat the skillet over medium-low heat. Add another teaspoon of olive oil to the pan. Set the sandwich in the pan, cover with a lid, and cook until the bottom browns and the cheese melts. If the cheese doesn't melt to your satisfaction, you can always finish the job under a broiler.

  4. Serve immediately.