Turkey and Cheese Sandwiches

Ingredients

• 0.5 yellow bell pepper
• 0.5 red bell pepper
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 tsp Dried oregano
• 0.5 tsp dried thyme
• 150 g turkey breast fillet
• 2 handfuls baby spinach
• 4 slices olive toast bread
• 2 tbsp basil pesto
• 1 onion
• 1 tbsp Olive Oil
• 100 g goat fresh cheese
• 100 g Ricotta
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt
• Pepper (freshly ground)
• 4 slices Whole grain toast

Instructions

1. 1.

   Wash, peel and cut the bell pepper halves into wide strips. In a pan heat 1–2 tbsp oil and slowly cook for about 5 minutes until tender. Season with salt, pepper, oregano and thyme. Remove and set aside. Wash the meat, pat dry and cook in the remaining hot oil for 2–3 minutes while turning until golden brown. Let rest briefly, then slice into strips. Rinse the spinach, discard stems and spin dry. Toast the bread slices until crisp. Spread pesto thinly on four slices. Layer the turkey and peppers on top, then place the remaining toast slices. Finally cut the sandwiches diagonally in half.

2. 2.

   Peel and finely dice the onion; sauté in hot oil until translucent. Remove and mix with goat cheese, ricotta, lemon juice, zest, salt and pepper. Taste and adjust seasoning. Toast the bread slices again until crisp, spread the cream on two slices, top with the remaining toast slices, press lightly and cut diagonally.

3. 3.

   Arrange both sandwich types on a plate as desired, grind over pepper and sprinkle with basil leaves before serving.