GF: Turkey Tower Sandwiches for Two
A girlfriend and I used to meet for tea at this great little tea house in Chicago. It was like a little oasis in the middle of a busy part of town. It was called “Villa Villekulla” after Pippi Longstocking‘s house. At night they had an elegant menu and superb jazz pianists or other musicians. The restaurant was friendly and cozy; not a monstrosity nor a chain. It was perfect. We (my love and I) celebrated our engagement there, went there for dinner with friends, and soaked it in.
It was lunch time that was a marvel to me. I don’t get to eat lunch out during my work days, so when I have time off, it’s fun to “do lunch” with a girlfriend. My friend and I would sit and order tea sandwiches with a different selection of house teas every time we went. (They had over 100 types of tea – it was heaven!) When I was diagnosed with Celiac, this excursion was bittersweet as I love the little tea sandwiches. However, the lunch risotto saved me.
Today, I wanted a tea sandwich. I just couldn’t resist. I made Turkey Towers on top of corncake-bread (made in a skillet) with a tahini-honey sauce, herb greens, Mexican crumbly cheese and topped it all with a dollop of fresh raspberry jam. Oh yea. Summer lunches with my girlfriend can rushing back to my memory. I think when I’m down with this post, I’m going to write her a long letter on real stationary and cover it with pictures of Pippi Longstocking. She will know she’s loved and remembered.
Here’s the recipe for your own Turkey Towers (for two people).
Skillet Cornbread Base
Ingredients:
1/2 cup cornmeal
1/4 cup sorghum flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 cup milk
1 egg
1/4 cup olive oil
1/8 cup honey
Dressing ingredients:
2 Tablespoons tahini
1 Tablespoon honey
2 Tablespoons mayonnaise
Sandwich toppings:
4 slices of turkey
2 slices of bacon, crumbled
handful of herbed greens
1/3 cup of crumbled Queso Fresco (can substitute feta or bleu cheese)
2 teaspoons raspberry jam
tomatoes, if desired
- Mix together the dry ingredients in a small bowl.
- In your mixer, blend together milk, egg, oil, and honey.
- Add dry ingredients and mix until well blended.
- In a skillet, pour or spoon mixture into a large pancake round. Cook each side until browned (about 2-3 minutes).
- Repeat. (You should be able to make 2 LARGE pancakes or 4 small-medium pancakes).
- Using an oval biscuit cutter, cut corncakes/cornbread into 4 small rounds.
- Set aside while you make the dressing.
- DRESSING: Mix together tahini, mayo and honey until well blended. If it is thicker than you prefer, add a bit more mayonnaise or even cider vinegar (for those of you who prefer a tangy dressing).
- Spread a little dressing on each corncake.
- Lay herbed greens on top.
- Then add turkey (roll up and tear in half to fit) and crumbled bacon.
- Add a bit more tahini dressing (to help the crumbled cheese stick) to the top.
- Top with crumbled cheese and a dollop of fresh raspberry preserves.
- Serve with your favorite tea.
Enjoy!