Practically being the operative word, of course.
Do you realize that we hardly ever make sandwiches? This site is a really accurate representation of our lives – we just aren’t really sandwich people. Maybe Jay is and he’s just never told me? When I DO make a sandwich, it’s because I’m feeling guilty about the lack of sandwiches here, truthfully. I wonder if I had a negative experience as a child with food between bread and just kind of stopped being into them?
Likely not. I’m projecting.
So THIS sandwich. A massive sub totally meant to share heaped with turkey and swiss and veggies. Obvz you could put anything on your sub that you like and then just use the recipe for the ranch, but I really like this combination of veggies with the homemade ranch. The homemade ranch that we shall now make. You need sour cream and mayo! Also green onion, dill, and parsley – the building blocks of all ranches. I added lemon and garlic for good measure.
I made this in a teensy food processor, which I would totally suggest investing in if you don’t have one already. You can also finely chop everything together for the ranch, no worries. Add the sour cream, herbs, garlic, and mayo to the bowl, then zest the lemon directly into the mixture.
Give the dressing a whir to combine everything all together, then taste. I added a tiny pinch of salt, but you could go heavier on the herbs or even add a squirt of lemon juice if that sounds good to you. Set the ranch aside while you prep the sandwich.
For the sub, you need LONG bread. I think ciabatta works so well here because it’s not too much bread compared to filling, but use anything you like! You also need turkey, swiss, lettuce, and onion. Or tomato and pickles and whatevs else you like, but this is kind of my ideal sandwich. Great ingredients, but not so much going on that it’s confusing.
Turn the broiler to high, and let’s make this dang sandwich. First, prep any veggies that you need to (I just sliced the onion really thinly), then carefully cut the bread in half lengthwise. Use your palm to steady the loaf and use a serrated knife, and don’t freak out if it’s not perfect. Nothing is.
Thread a bit of pickle onto a skewer, then press it through the sandwich about at the center point of where you’d like one section of sandwich to be. So, if you want to make a cut 2 inches from the end, put the first skewer 1 inch from the end. You get it.
You will absolutely adore this sandwich, I promise. The spread obviously is what MAKES it, and you can use the spread on anything! Half mayo and half milk instead of sour cream would yield dressing thin enough for a salad, FYI.
- 1 loaf ciabatta bread, halved lengthwise
- 1/2 pound shaved turkey breast
- 1/4 pound thinly sliced swiss cheese
- sliced red onion
- leaf lettuce
- 2 spears pickles, cut into 1-inch chunks
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup loosely packed fresh parsley
- 1/4 cup loosely packed fresh dill
- 2 scallions
- 1 clove garlic
- zest of one lemon
- 1/4 teaspoon salt, optional
- For the ranch, combine all ingredients in a small food processor or blender. Taste, and season additionally if desired.
- For the sub, preheat the broiler. Place the ciabatta cut side up under the broiler for 2-4 minutes until toasted but not charred.
- Remove the bread from the oven, and spread on both sides with the ranch. Save any leftovers! Evenly layer the turkey, cheese, onion, and lettuce over the ciabatta, then top with the other half of the bread.
- Thread the pickles through toothpicks or bamboo skewers, then skewer the sandwich at about 2-inch increments. Using a sharp or serrated knife, cut in between the skewers to create smaller sandwich sections.