Our Back to School Sandwich Contest winner, Olivia M. Gonzalez, has had a life-long passion for all things culinary. So, it was no surprise that she sprung into sandwich-making action when we announced our Back to School Sandwich Contest!
Her winning sandwich is the Sun-Kissed Turkey Pastrami sandwich on Empire Bakery Company’s French bread. The combination of zesty garlic and tangy sundried tomato in a thick and creamy aioli spread on our French bread and topped with smoked turkey pastrami, buttery provolone cheese and fresh mixed greens creates the perfect bite to start back to school off right!
Guest Judge Chef Robert Lyford of Patina Green Home & Market says, “This sandwich hits all the high points. Great bread, smoked meat, cheese, flavorful spread and something green.”
Olivia is a restaurant and food industry consultant and has an active food blog called OMG’s DFW Food (www.omgsdfwfood.com). She says the inspiration for her sandwich submission stems completely from her love of turkey pastrami and her adventurous appetite for trying out new flavor combinations! The aioli was a result of having extra Parmesan cheese left from a previous concoction and seeing sundried tomatoes in the fridge! The rest is history!
Come by our retail location off Inwood and Lovers Lane on Friday, August 26th and sample Olivia’s winning Back to School Sandwich from 12p – 4p. You won’t want to miss it! And, in case you can’t make it, here’s her recipe to make the Sun-Kissed Turkey Pastrami sandwich at home:
Sun-Kissed Turkey Pastrami
4-6 Deli Slices Turkey Pastrami
1 Slice Provolone Cheese
1/2 Cup Baby Spring Mix
2-3 Tablespoons Sundried Tomato Aioli
1 Quarter French Baguette Sliced Horizontally
Sundried Tomato Aioli
2 Heaping Teaspoons Of Grated Parmesan
2 Heaping Teaspoons Of Mayonnaise
1 Large Garlic Clove Peeled
3-5 Sundried Tomatoes In Oil
Place Parmesan, mayonnaise, garlic, and sundried tomatoes in a food processor and pulse until garlic and tomatoes are incorporated. The mixture will be chunky.
Liberally spread the Sundried Tomato Aioli onto each French baguette side, top with turkey pastrami, provolone, and baby spring mix. Place other half of baguette on top and take a huge bite!
