Ingredients
Equipment
Method
- In a mixing bowl, combine the tahini, lemon juice, minced garlic, water, salt, and pepper. Whisk until smooth. If the sauce is too thick, add additional water, 1 tablespoon at a time.
- Heat the grill pan or skillet over medium heat.
- Slice the sandwich rolls in half and lightly toast them on the grill pan until golden brown. Remove from heat and set aside.
- In the medium saucepan, combine the steamed cauliflower and broccoli with the sliced turkey. Pour half of the tahini lemon sauce over the mixture and stir to coat evenly.
- Heat over low-medium heat for 5-7 minutes until warmed through and vegetables are tender.
- Layer the turkey and vegetable mixture on the bottom half of each sandwich roll.
- Drizzle the remaining tahini lemon sauce over the top and add any optional toppings like fresh spinach or sliced cucumbers.
- Close the sandwich with the top half of the roll and let rest for 5 minutes before cutting in half for serving.
- Serve with a simple side salad and a spoon of yogurt.
Nutrition
Notes
Feel free to explore ingredient substitutions, such as using chickpea bread for a gluten-free option or swapping out turkey for grilled chicken or tofu for a vegetarian twist. This sandwich is quite versatile, so don’t hesitate to add your favorite veggies to boost the flavor and nutrition! Leftovers can be stored in the refrigerator for up to two days; simply reheat on a skillet to keep the sandwich warm and inviting. Enjoy your healthy lunch with confidence!