Crispy Kale Turkey and Ham Sandwiches with Beet Mayo Recipe
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Beet mayo, great bread, a tasty spread, and really good natural deli meat make these Crispy Kale Turkey and Ham Sandwiches with Beet Mayo the perfect sandwich.
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INGREDIENTS
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– 8 slices grainy bread– 8 Tbsp Beet mayo – 1 avocado; peeled, pitted, and sliced– 8 oz. McKenzie Oven Roasted Turkey– 4 oz. McKenzie Provolone Cheese– 4 oz. McKenzie Honey Ham– Crispy kale Beet Mayo– 3 oz. cooked beets– ½ cup mayonnaise– ½ tsp pepperCrispy Kale– 6 large kale leaves; washed and dried, center ribs removed and torn in half– 1 ½ tsp olive oil– Salt and pepper
INSTRUCTIONS
Step 1
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Toast bread lightly crispy. Apply ½-1 Tbsp beet mayo to each slice of bread, adjusting to personal preferences.
Step 2
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Divide avocado evenly among 4 bread slices. Top avocado with turkey, cheese, and ham. Put 3 crispy kale pieces on top.
Step 3
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Place remaining beet mayo-covered bread slices on sandwiches. Puree beets in food processor until smooth. Blend mayo in food processor.
Step 4
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Remove to bowl, wrap in plastic, and refrigerate until use. Preheat oven to 350.
Step 5
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Mix cleaned and torn kale with olive oil, salt, and pepper in a bowl. Sprinkle kale in a single layer on two baking sheets to avoid crowding. Bake 15 minutes until crispy.