Today, I decided to make a sandwich that interculturally communicates. This could a product of my intrinsic desire to rid my mind of subconscious, ethnocentric habits. It could be the hunger for true self-reflexivity. Or it could be the result of copious studying for my Intercultural Comm test this Friday. Thus, the Turkey Club with White Bean Dijon Spread was born.
Hey, sandwichs and flashcards are similar in shape. Therefore, they must be similarly useful study aids. Each item in this chef d’oeuvre has a unique story to tell.
White hominy beans come from Guatemala. The beans are actually dried maize kernels which have undergone the process of an alkali treatment called nixtamalization.
Our lovely mustard originated in Dijon, France around 1856. Mustard maker Jean Naigeon of Dijon used the acidic juice of premature grapes instead of traditional vinegar in mustard recipes.
Avocados hail from Central Mexico. Avocados actually contain more potassium than bananas. If you get up in the middle of the night with a crazy charley horse, you know where to go.
Alfalfa (the plant, not the cow-licked kid) is highly cultivated worldwide-from Canada to the Middle East. Apparently, the alfalfa sprout has some trouble during pollination for some cranky bees. The sprouts tend to “whack” Western honey bees on the head when they go in for the kill. As bees don’t enjoy whacking, I could see this being problematic.
Spinach originated in Central Asia and gained popularity through Popeye in the late 1920s. However, this guy’s beastliness was due to a spinach miscalculation. In 1870, scientist Emil von Wolff misplaced a decimal point while measuring the iron content of spinach, leading folks to believe it had 10 times more iron than actuality.
In whole-grain bread, the “ancient grains” (such as spelt, barley, oats and wheat) come from the Mesopotamians and Egyptians. I find that whole and sprouted grain breads are infinitely easier to digest also have a nice amount of protein packed away (Ezekiel bread is my personal fave).
Lastly, smoked turkey comes from right here in the good ol’ USA. If really you love those little guys, don’t worry- The President of the United States pardons a live turkey every Thanksgiving.
In conclusion: If this isn’t studying, tell me what is.
Turkey Club with White Bean Dijon Spread
Prep time: 10 minutes
Cookings tunes: Better- Regina Spektor
¼ cup white beans rinsed and drained
dash garlic powder
salt and pepper to taste
1/8 tsp Dijon mustard
dash olive oil
3 drops lemon juice
2 slices smoked turkey breast
½ avocado, sliced
small handful of alfalfa sprouts
small handful of spinach leaves, chopped
2 slices hearty multigrain bread
1. Make the white bean and Dijon spread. First, place in the beans in a small food processor and ground slightly. Next, add the milk, olive oil, mustard, and lemon juice and blend. The end result shouldn’t be smooth like butter but have a spreadable consistency. Add salt and pepper to taste.
2. Slice avocado and chop spinach leaves. While doing this, lightly toast bread on in a convection oven or toaster on the lowest setting (I enjoy using my George Forman grill press). The slight crunch and nuttiness is a nice complement to the creamy consistency of the avocados and bean spread in the sandwich.
3. Next comes the placement. The amount of each entity really depends on your personal preference. For me, I like to lightly coat my bottom layer of bread with the bean spread. Next, put on half the spinach (it really seals in the flavor of the spread), layered with half the bean sprouts and avocado. Place slices of turkey in the center. Top with remaining avocado, bean sprouts, and bread. Enjoy!