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Turkey, Avocado, Spinach and Bleu Cheese Flatbread Sandwiches

This is one of my favorite leftover turkey recipes.  It’s simple, quick and yummy.  I always make sure I have acocados, spinach and cheese in the house, just for leftovers from Thanksgiving.

I first made these one year when we had “leftover” Thanksgiving guests — they stayed for the weekend.  I needed something simple, because I was literally all cooked out from the day before.  I didn’t have flatbread, and instead used tortillas, but these were a big hit with everyone.

The recipe is a fluid one — it can be changed easily, depending upon what you have left from the big meal.  The last time I made this, I used leftover salad – lettuce, diced carrots, onions, tomatoes, black olives – in place of the spinach, tomato, onion that is in the recipe below.  It was one less thing to have to prep.

The recipe for flatbread is included below — literally, and I’m not kidding – 5-7 minutes prep, 6-10 minutes cooking, and these are ready.  They are quick, and so simple.  And once you make them, you really will be amazed at how often you will add them into your recipes, replacing sliced bread, or tortillas.

Oh, I can’t wait for this!!!

Enjoy!

Turkey, Avocado, Spinach and Bleu Cheese Flatbread Sandwiches

2 cups cooked turkey
2 green onions, chopped
1 Roma tomato, seeded and chopped
1 avocado, chopped
1/3 red onion, minced
1/3 vinaigrette
4-6 pieces of flatbread (recipe below), or tortillas
2 cups fresh spinach, chopped
1 cup Gorgonzola, crumbled * see note

Gently mix the turkey, onion, tomato, onion and avocado – you don’t want the avocado to become mush.  Add in the vinaigrette and stir gently.  To serve, put the turkey mixture into a flatbread or tortilla and top with the spinach and blue cheese.  Roll and serve.

Notes:

  • Replace the Gorgonzola with any type of bleu cheese you might like
  • Replace the Gorgonzola bleu cheese with gouda cheese, or, for that matter, almost any other kind of cheese that you may prefer
  • Use tortillas in place of the Flatbread.

Quick Flatbread

3 cups flour
1 cup cold water
3 tablespoons shortening
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda

Combine all the ingredients, cutting in the shortening, and mix until combined and doughy.

Now, there are a couple of ways to do this:

  • Cut the dough into 5 equal pieces, and roll each piece into 6-8 inch circles

Or

  • Roll out the whole batch into a large rectangle.  Make a slice directly across the middle, so you have a top and bottom piece, and then cut those in 3rds, so you end up with 6 smaller squares.

Once you’ve gotten these rolled out and sized, prick the pieces with a fork — at least 7-8 times on each piece.

To cook, lightly oil a non-stick pan (Spray with Pam very lightly).  Cook over medium-high heat, and turn once.  These cook fast, so watch them carefully.  Be fully prepared to ruin the first ;)

Creamy Bleu Cheese & Pesto Wraps (Tortilla Wraps, Part 2)

A couple of years ago when I was at a conference in the city for work, we ordered lunch from one of those “gourmet” deli’s that were everywhere at the time and I had this simply amazing sandwich.

The menu says (and yes, I took the paper menu, and once home, made note of it in my recipe journal):

“A creamy delight!! Cream cheese, blue cheese, and pesto, with roasted tomatoes and your choice of grilled chicken, or grilled zucchini, served on fresh baked focaccia”

It was served ‘New York Style’.. way too big for one person to eat, but perfect to share with 3 other people.  The 4 of us enjoyed it so much that we almost fought for the last piece.

A few days later, I started to play with the ingredients.  The first try was a bit bland, but after a few more tries over the next few weeks, I finally got what I was looking for.. something at least close to what I had from the NYC deli. 

Over the years since, I’ve played around a lot with the basic idea for this spread — everything from using Italian seasoning, to a cilantro based pesto.  This is really one of those recipes you start with, and then build upon, until you have 10 more recipes, based just upon this one.

I do like focaccia, but, to be honest, I never make, and when I do, it is still not as good as I can buy it.  The markets here all sell amazingly good focaccia, as do the pizza shops, and Italian bakeries.  But usually, I go for a tortilla .. my favorite food group ;)

Enjoy!

Creamy Bleu Cheese & Pesto Wraps

1 8 ounce package of cream cheese, softened
3-4 ounces of bleu cheese, crumbled
1/2 cup of pesto sauce (fresh is great, store bought is almost as good, usually)
1 medium tomato, seeded and diced
10-12 basil leaves
black olives
Salt and Pepper to taste

Favorite addition (see below for ideas)
Flour Tortillas

Add the soft cream cheese to a bowl and mix it well until it softens a bit more and is workable.  Add in the blue cheese, pesto sauce and mix together.  Add the tomato and black olives and mix together until everything is combined.  Add salt and pepper to taste.

Spread the mixture thinly over the tortilla, and add your favorite meat or vegetable (see below for a list of ideas).  Add a couple of basil leaves, and roll tightly together.   Chill for about 1 hour, or eat now. 

Ideas for additions:

  • Grilled zucchini
  • Grilled portobellos
  • Grilled Tomatoes
  • Grilled Red Peppers
  • Thin sliced roast beef
  • Grilled chicken
  • Baked ham

There is really no limit as to what you can do with this recipe.

  • Use sun-dried tomatoes, instead of fresh
  • Use a tapenade instead of pesto
  • Make a pesto from cilantro, then use a soft cheese, such as jack, and mix 1/2 cup sour cream into 4 ounces of cream cheese, instead of the 8 ounces.

For another ‘Tortilla Wrap’ recipe, click here