Growing up in the Midwestern United States made summer camp lunches very interesting. On one hand, some days were really warm and muggy making sandwiches warm as the time passed toward lunchtime. On the other hand, if the camp counselors remembered to put our lunches in the refrigerators, the sandwiches would keep ice cold. On many summer days, one of my parents would pack the classic turkey sandwich with Miracle Whip instead of Mayo. Miracle Whip was supposed to be somewhat of a healthier alternative to Mayo, but I digress. You know what isn’t a healthier alternative- eating a turkey sandwich on a hot summer day with WARM Miracle Whip. DISGUSTING. It’s taken me many years to come back to the classic turkey sandwich due to this experience, but this one is really fantastic. Best part is there’s a yogurt dressing that keeps and doesn’t spoil as quickly.
1⁄2 lb shaved turkey breast meat 1⁄4 red onion thinly sliced
1/3 cucumber thinly sliced
1⁄4 red tomato thinly sliced
1 small bunch red grapes thinly sliced
1 whole wheat pita toasted
2 tablespoons yogurt dressing
1 handful of sprouts
Yogurt dressing
1⁄4 cup greek yogurt
3 tablespoons lemon juice 1 tablespoon dill
1⁄2 tsp salt
1⁄2 tsp pepper
Cut the whole-wheat pita in half and open both sides for stuffing. Place the Turkey, onion, cucumber, tomato and red grapes evenly into both sides. In a bowl, whip together yogurt, lemon juice, dill, salt & pepper to a nice runny consistency. Drizzle the yogurt dressing directly into each section of the pita. Top with sprouts.
