CHEF JEFF — ONE BYTE AT A TIME: Layered Turkey Sandwiches

Here’s a recipe that requires just assembly.

Layered Turkey Sandwiches

2 medium cucumbers, cut lengthwise into thin wedges

¼ cup rice vinegar

2 tablespoons granulated sugar

Sea salt and ground pepper

1 country-style round bread loaf, 8 inches in diameter

1/3 cup olive tapenade (see note)

½ pound deli turkey, thinly sliced

1 zucchini, thinly sliced

1 large tomato, thinly sliced

4 ounces provolone, thinly sliced

Toss cucumbers with vinegar, sugar in bowl. Season with salt, pepper to taste. Let sit at room temperature for 20 minutes. Cut bread loaf in half horizontally. Scoop out insides. Spread tapenade on each half. Arrange meat on bottom half of bread. Top with zucchini, cucumbers, tomato, cheese. Place top half of bread on top. Wrap with plastic wrap. Let sit for 20 minutes. Unwrap sandwich. Cut into 4 wedges.

Note: Tapenade is an olive spread sold in supermarkets.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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