Floyd Recipe

Name: MAD Rebel Health Kitchens Floyd Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: 8 oz roasted turkey breast, thinly sliced; 1 each ciabatta roll (or crusty sandwich roll); 0.5 each English cucumber, thinly sliced; 1 cup baby spinach leaves, rinsed and dried; 1 each tomato, ripe (Roma or vine), 1/4-inch slices; 3 oz mixed olives (kalamata and green), pitted; 1 tsp capers, drained; 0.5 each garlic clove, minced; 1 tsp fresh lemon juice; 1 tbs extra-virgin olive oil; 1 tsp fresh parsley, chopped; 0.25 tsp black pepper; 3 tbs mayonnaise (preferably full-fat); 0.5 tsp fresh lemon juice; 0.25 tsp garlic, grated or very finely minced; 0.5 tsp coarsely ground black pepper; 0.125 tsp salt; 1 tsp unsalted butter, softened (for toasting roll, optional); 0.5 tsp olive oil (for warming turkey or toasting, optional)

Inspired by MAD Rebel Health Kitchen

Time20m

Serves1

Roasted Turkey Breast, Olive Tapenade, Cucumber, Spinach, Tomato, Black Pepper Aioli

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwich Components

8 oz roasted turkey breast, thinly sliced

1 each ciabatta roll (or crusty sandwich roll)

1/2 each English cucumber, thinly sliced

1 cup baby spinach leaves, rinsed and dried

1 each tomato, ripe (Roma or vine), 1/4-inch slices

Olive Tapenade

3 oz mixed olives (kalamata and green), pitted

1 tsp capers, drained

1/2 each garlic clove, minced

1 tsp fresh lemon juice

1 tbs extra-virgin olive oil

1 tsp Fresh parsley, chopped

1/4 tsp black pepper

Black Pepper Aioli

3 tbs mayonnaise (preferably full-fat)

1/2 tsp fresh lemon juice

1/4 tsp garlic, grated or very finely minced

1/2 tsp coarsely ground black pepper

1/8 tsp Celtic sea salt

Finish & Optional

1 tsp unsalted butter, softened (for toasting roll, optional)

1/2 tsp olive oil (for warming turkey or toasting, optional)

Method

Olive Tapenade

Make Tapenade

Coarsely chop the pitted mixed olives and place in a small bowl or food processor. Add drained capers, minced garlic, lemon juice, chopped parsley and black pepper. Pulse briefly in the processor (or finely chop and mix by hand) until mixture is chunky but spreadable. Stir in 1 tablespoon extra-virgin olive oil to loosen. Taste and adjust — add a touch more lemon or pepper if desired. Set aside at room temperature.

Black Pepper Aioli

Prepare Aioli

In a small bowl, combine 3 tablespoons mayonnaise, 1/2 teaspoon lemon juice, 1/4 teaspoon grated garlic, 1/2 teaspoon coarsely ground black pepper and 1/8 teaspoon salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Sandwich Assembly

Prep Roll and Vegetables

If you prefer the roll warm, split the ciabatta and lightly butter the cut faces (about 1 teaspoon total). Toast on a hot skillet or under a broiler until golden, about 1–2 minutes per side; alternatively, toast dry for 1–2 minutes. Arrange sliced tomato and cucumber on paper towels and lightly salt the tomato slices if desired; pat dry to avoid sogginess.

Warm Turkey (optional)

If serving turkey warm, heat 1/2 teaspoon olive oil in a skillet over medium heat. Add the sliced turkey in a single layer and warm 30–60 seconds per side until just heated through. Remove from heat to prevent drying.

Build the Sandwich

Spread a generous layer (about 1 tablespoon) of olive tapenade on the bottom half of the toasted roll. On top of the tapenade, layer half of the warmed or room-temperature turkey slices (about 4 oz). Add a thin layer (about 1 tablespoon) of black pepper aioli on the top half of the roll. Arrange tomato slices over the turkey, then cucumber slices, followed by the baby spinach (about 1 cup). Finish by placing the remaining turkey slices on top if using all at once, or keep them beneath the tomato for even distribution. Close the sandwich and press gently to compress.

Serve

Cut sandwich in half on the diagonal. Serve immediately. Provide extra aioli and tapenade on the side if desired.

Notes & Storage

Tapenade and aioli can be made up to 48 hours ahead and refrigerated in airtight containers. Keep tomato and cucumber slices separate until assembly to prevent sogginess. Leftover sandwich components can be stored separately for up to 2 days; assembled sandwich is best eaten immediately.