I have taken to spreading a thin layer of apricot preserves on turkey sandwiches. It makes me feel like I’m eating lunch at a gourmet cafe instead of at my dining room table, surrounding by piles of cookbooks and dirty plates. Though apricot is my favorite flavor at the moment, in earlier times I dallied with apple-cranberry and rosemary rhubarb.
This particular sandwich started with a slice of whole wheat toast, a dab of dijon and a smear of the apricot. From there I built upwards with oven roasted turkey from one of the Amish stands at Reading Terminal Market and heaps of cucumber and lettuce (it’s a sandwich and salad in one!).
Do you guys put preserves on your sandwiches? How do you feel about sweet and savory in a single bit?