For those of you who do not know, I work full time for a college admissions office. The fall season is when I visit high schools to recruit new students. I am usually on the road traveling to these schools and college fairs for over 10 hours a day. It is extremely difficult to eat paleo, but even more difficult to find energy to cook if I am home. Not to mention this whole blog thing I manage! Sometimes I have to decide if I have enough time to grocery shop, cook, OR do laundry. I can’t do all three but I need to eat. So this recipe is a great meal when you really don’t have the energy to cook but still want something delicious and fun. It’s also pretty portable so if you need to walk around the house doing chores with food in your hand.;)
One of my favorite things about autumn is being able to mosey around an orchard and pick the best apples in New England. I must confess I have been known to take a bite out of an apple or two or three and throw it back. Come on…like you’ve never done that? Shh…don’t tell the Connecticut orchards. After picking my favorite and adding them to my heavy bag of crunchy delights I drive home to unpack the apples. Then they sit on my kitchen table doing nothing but tempting the fruit flies. Why did I just buy 10 pounds of apples for one person? What the heck can I do with them now?
Lunch time! Sandwich time! No cook paleo time! The salt from the meat complements the sweetness of the pomegranate dressing. The crunch of the apple make this even better than your typical sandwich. Kids will love it, too!
- 1/4 cup 100% pomegranate juice
- 2 tsp apple cider vinegar
- 1 tsp honey
- 1/4 cup light olive oil
- Pinch salt and pepper
- Pinch fresh or dried parsley
makes about 7-10 small sandwiches
- 1-2 crisp apples (look for wider, rounder ones)
- 14 slices of turkey
- 8 slices salami or prosciutto
- 2 tbsp sunflower seeds (optional)
- 1 tbsp lemon juice
First you can make the dressing. Simply add all the ingredients in a small bowl and whisk. You can also use a dressing container or blender bottle and shake it up. It is easier that way and you can refrigerate the leftover dressing right in that container.
For the sandwiches, cut off the top of the apples and core them. For this recipe I used Pink Lady. Next, slice the apples on the thick setting of a mandolin slicer. You can also cut them if you’ve got a steady hand and great knife skills. 😉 Immediately after cutting rub the lemon juice over the apple slices to prevent them form turning brown.
To assemble the sandwiches place one slice of apple onto a plate. Fold the turkey and salami (I use Applegate brand) or meat of choice on top of the apple slice. Pour over about 1-2 tsp of the dressing. Top it with another apple slice similar in size. Sprinkle some seeds on top (optional) and MANGIA!
If you’re trying to abide by the autoimmune protocol then simply omit the seeds as a garnish and leave out the pepper in the dressing. As for the meats, use whatever you’d like!! Leftover chicken works really well. MANGIA!
Enjoy your crunchy no-cook paleo sandwich this autumn. Mangia.
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