day 4 – take your lunch to work

This sandwich was originally going to be made with brie cheese because I know better than anyone just how much Marissa loves brie. But hey, since Marissa is not here to eat the sandwich, I switched it up and made it with Swiss cheese. To turn it back into a brie sandwich, just take a wedge of brie, slice off the rind, cut off a few slices and let the cheese come to room temperature before putting the whole thing together.

Oh, and I am having so darn much fun playing with the artistic effects on Photoshop, as you can see in my super cool photos – above and far below.

On a personal little side note: Happy 27th Anniversary to my very patient husband, David. I’m looking forward to our celebratory dinner at Binkley’s tonight. (no need  to worry, we’ve hired a driver because trust me, there will be plenty of wine-parings involved)  xoxo

Turkey, Swiss, and Fig Sandwich

1 French demi-baguette (find at Trader Joe’s)
2 slices of Swiss cheese, each sliced in half diagonally
4 dried figs, stemmed and thinly sliced
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
3 or 4 slices of deli turkey breast
Arugula leaves

Preheat broiler to high.

Slice the demi-baguette in half lengthwise. Place bread, cut side up, on a baking sheet. Toast under broiler until bread is golden, about 1 minute, watch carefully.

Place the figs in a bowl and toss with the olive oil and balsamic vinegar, season with salt and pepper.

Layer the bottom half of the baguette with the Swiss, then the turkey, arugula, and seasoned figs. Drizzle whatever liquid is left in the bowl from the figs over the top half of the bread.

Place top half of the baguette on top and press together.

Makes 1 sandwich