This may surprise some of you, or not. Perhaps you actually don’t go around contemplating what foods I like or dislike, prefer or don’t prefer. Well, if you do, and if you’ve wondered…I’m not a huge sandwich fan. I know. Weird huh? I usually get tired of my sandwich before I finish with it. Or more truthfully, I get tired of the bread, and end up just eating the filling. So, after I eat a sandwich there is usually a pile of discarded corners and edges and parts of a sandwich, leaving my plate looking like some picky 3 year old ate from it.
My point. And I do have one. Is that I prefer the stuff in the sandwich. The more interesting the stuff, the more interesting the sandwich. So, after smoking a turkey breast the other day, I couldn’t deny the fact that some of that turkey would become a sandwich, it would be sacrilegious not to. Knowing that my favorite smoking cookbook, Smoke & Spice – Revised Edition: Cooking With Smoke, the Real Way to Barbecue also had recipes to use up your smoked goodies, I turned to it. I found “Smoked Chicken Sandwich with Summer Confetti”. Smoked chicken/smoked turkey pretty much the same thing in my book. I used the part of the recipe dealing with the salad topping.
It was stuff. Stuff for my sandwich. Good stuff. So, even though there were scraps of bread left all over my plate, I managed to eat every last bit of this salad topping.
- 2/3 cup chopped pimiento-stuffed green olives
- 1 small red ripe tomato, chopped
- 1/3 cup minced red onion (I don’t like raw onions so I omitted)
- 2 to 3 tablespoons chopped pepperoncini peppers
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- pinch of salt
Combine the ingredients in a bowl and refrigerate.
Spoon on your sandwich and enjoy your stuff.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.
And for Foodie Friday at Designs by Gollum!