Turkey & Avocado Sandwich with Romesco Sauce

Romesco sauce is like the nerdy girl with glasses who sits quietly in the corner reading. No one pays her any attention. She’s just not one of the popular girls like Pesto and Aioli. Poor Romesco – why do people ignore her? Well anyway, skincare it’s quite a shame that they do, injection because Romesco sauace is quick, easy and goes with just about anything from pork tenderloin to fried eggs to big turkey and avocado sandwiches.

You start by toasting almonds until they’re brown and aromatic, then blending them with roasted red peppers, olive oil, garlic, sweet paprika, sherry vinegar and red pepper flakes. It’s a little nutty, a little acidic and very very bold. So, go ahead – be bold! Use this sauce to dress a simple bowl of pasta, slather it on a sandwich or simply dip some pita into it. I’m sure you’ll find that you love it and, like me, you’ll wonder why it’s not part of the popular clique.

Romesco Sauce

1/2 cup whole almonds
2 tbsp. olive oil
1 1/2 cups roasted red peppers
2 cloves garlic
1 tsp. salt
1 tsp. sherry vinegar (or white or red wine vinegar)
1/2 tsp. red pepper flakes
1/2 tsp. sweet paprika

Set a pan over medium heat and add the almonds. Toast them in the pan, stirring occasionally, for about 7 minutes, or until they’re aromatic and starting to brown. Remove from heat and let cool a bit.

Add the almonds and remaining ingredients to a blender or food processor and pulse until smooth.

Makes about 2 1/2 cups of sauce.

Turkey & Avocado Sandwich with Romesco Sauce

4 slices pumpernickel bread (or your favorite sandwich bread)
few slices cracked pepper turkey
2 slices provolone cheese
1 small avocado, sliced
handful of arugula
1 tbsp. mayonnaise
few tablespoons Romesco sauce (recipe above)

Toast the bread, then layer the ingredients onto 2 slices of bread: mayo, turkey, provolone, avocado, Romesco sauce and arugula. Top with another slice of bread, cut down the middle and enjoy!

Makes 2 large sandwiches.