August 18, 2010
Homemade Sandwich Meat
Now that I have a real office job, I pack a lunch a couple of days a week, since I can’t graze at home like I normally would. (Well, I guess I could if I ate my co-workers’ food from the communal fridge, but from what I hear that is strictly frowned upon.) I’ve been quite surprised by the quality of lunch that people bring to work — veritable shopping bags full of fresh vegetables, breads, meats and cheeses. They compose yogurt parfaits for breakfast, and complex salads and sandwiches for lunch.
Based on what I’ve seen on TV all these years, I was led to believe that office workers tend to eat Big Macs at their desks, or chummy shared submarines on park benches. So I’m happy to learn that this is not the case at all. Not at House & Home magazine, anyway.
Which brings us to my sandwich conundrum. I’ve always loved a good lettuce, tomato and mayo on toasted whole wheat, but found my bread was getting soggy, and I was getting hungry, before the end of the workday — there are only so many apples and granola bars a gal can eat to round out her meal. I needed a lunchtime protein, but I’ve never bought into the whole grocery store deli meats idea and probably never will (especially since there seems to be a recall every other week).
Solution? Make my own sandwich fixins. I did this with a big bone-in turkey thigh, because I liked the size and the price was right (about $5), plus I thought it would retain more moisture than a turkey breast. (Note: you must like dark meat to make this recipe, which I do.)
Then all I did was preheat the oven to 350°F, rubbed some olive oil, salt, pepper, herbs de Provence and some fresh thyme all over the meat, and popped it into the hot oven for about an hour and a half. The turkey emerged juicy and fragrant with a cracklin’ skin. Five minutes of effort led to turkey sandwiches for the week.
For more easy lunch ideas, check out our 10 Scrumptious Sandwich Recipes.
1-2. Amy Rosen