Overstuffed Turkey Club – 21 Day Fix Approved

Lunch, Dinner…Yes, and Yes.  Meal Prep this sandwich (or 2 of them) on the weekend and wrap in tight in plastic wrap and use it for lunches or quick dinners throughout the week. (Courtesy of Beachbody)

SERVES: 2 (½ sandwich each)

Container Equivalents:(per serving): 1 green, 1 red, 1 yellow

Ingredients:

• 2 slices low-sodium sprouted whole-grain bread (like Ezekiel)
• 1 Tbsp. muffuletta mix ** See note below**
• 1 Tbsp. Dijon mustard
• 1⁄3 cup sliced tomato (approx. 1 medium)
• 1⁄3 cup sliced red onion (approx. ½ medium)
• 2 Tbsp. sliced dill pickles
• 6 slices low-sodium, nitrite-free, deli-sliced turkey breast (approx. 4 oz.)
• 4 slices cooked turkey bacon
• 1⁄3 cup butter or Bibb lettuce

Directions:

1. Spread one slice of bread with muffuletta mix and the other with mustard.
2. Set slice of bread with mustard aside.
3.  Top first slice of bread with tomato, onion, pickles, turkey, turkey bacon, lettuce, and second slice of bread.
4. Wrap sandwich tightly in parchment paper, if desired, before slicing in half.
   (This helps hold all that stuffing in place.) Eat one half and wrap second
   half in plastic wrap for storage.

Recipe Notes:

• Muffuletta mix can be found in some grocery stores, most Italian grocers,
  or online.
• If you want to make your own muffuletta mix, combine 2 parts finely
  chopped green olives with 1 part finely chopped giardiniera (an Italian
  relish of pickled vegetables in vinegar or oil). Look for the giardiniera not
  packed in oil; add a little olive oil and oregano (to taste).