Renee's Special Recipe
One-Half of a Freshly Roasted Turkey Sandwich (790 cal) or Chicken-Almond Salad Sandwich (850 cal), a Cup of Our Soup (310-390 cal) and a Small Green Salad (260 cal) or with a Small Caesar Salad (440 cal) $1 extra
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Ingredients
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Freshly Roasted Turkey Sandwich (make 1 sandwich — serve 1/2)
Chicken-Almond Salad Sandwich (make 1 sandwich — serve 1/2)
Creamy Tomato-Basil Soup (cup portion, ~1 cup)
Small Green Salad (included)
Small Caesar Salad (alternative, $1 extra)
Method
Freshly Roasted Turkey Sandwich (make 1 sandwich — serve 1/2)
- 1
Prepare bread
Heat a skillet over medium heat. Spread unsalted butter evenly on one side of each slice of sourdough. Toast buttered-side down in the skillet until golden, about 2 minutes, then flip and warm the other side 30–45 seconds. Remove and set aside.
- 2
Make spread
In a small bowl combine mayonnaise (1 tbs) and Dijon mustard (1 tsp). Season with a pinch of salt and a few grinds of black pepper; stir to combine.
- 3
Assemble sandwich
On one slice of toasted sourdough, spread half the mayo-Dijon mixture. Layer the thinly sliced roasted turkey evenly (4 oz), then place the Swiss cheese slice on top of the turkey. Add tomato slices and the romaine leaf. Season tomato with a light pinch of salt and black pepper. Spread remaining mayo-Dijon on the other slice of toast and close the sandwich.
- 4
Finish and serve
Press sandwich gently, cut diagonally to create two halves. This recipe makes one full sandwich; serve one half for Renee's Special and reserve or wrap the other half. Serve immediately alongside the soup and salad.
Chicken-Almond Salad Sandwich (make 1 sandwich — serve 1/2)
- 5
- 6
Make chicken-almond salad
In a medium bowl combine shredded cooked chicken (6 oz), mayonnaise (3 tbs), plain yogurt (1 tbs), toasted sliced almonds (2 tbs), finely diced celery (2 tbs), and sliced green onion (1 tbs). Add lemon juice (1 tsp), salt (1/4 tsp), and black pepper (1/4 tsp). Mix until evenly combined and taste; adjust seasoning with more salt or lemon if needed.
- 7
Assemble sandwich
If using a croissant, slice it horizontally; if using bread, lightly toast both slices. Place a lettuce leaf on the bottom half, spoon the chicken-almond salad onto the lettuce and spread evenly, then close with the top half of the croissant or bread. Press gently.
- 8
Finish and serve
Cut the sandwich in half. For Renee's Special serve one half and reserve the other half. Serve immediately with the soup and chosen salad.
Creamy Tomato-Basil Soup (cup portion — makes ~1 cup)
- 9
Sauté aromatics
Heat olive oil (1 tbs) in a small saucepan over medium heat. Add finely diced onion (0.25 cups) and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add minced garlic (1 clove) and cook 30 seconds until fragrant.
- 10
Build soup base
Stir in tomato paste (1 tbs) and cook 1 minute. Add canned crushed tomatoes (1 cup) and chicken or vegetable stock (1 cup). Add sugar (1 tsp) and dried or fresh basil (1 tbs). Bring to a low simmer, reduce heat and cook gently 10–15 minutes to blend flavors.
- 11
Finish and blend
Remove from heat and stir in butter (1 tbs) if using for extra richness. Use an immersion blender to puree until smooth (or carefully transfer to a blender and purée; return to pot). Stir in heavy cream (2 tbs), then reheat gently for 1–2 minutes—do not boil. Taste and adjust salt (0.5 tsp) and pepper (0.25 tsp) as needed.
- 12
Small Green Salad (included)
- 13
Make dressing
In a small bowl or jar combine olive oil (1 tbs), red wine vinegar (1 tbs), Dijon mustard (0.5 tsp), honey (0.5 tsp), salt (a pinch / 0.125 tsp) and black pepper (a few grinds / 0.0625 tsp). Whisk or shake until emulsified.
- 14
Toss salad
In a mixing bowl combine mixed salad greens (1.5 cups), halved cherry tomatoes (4 pieces), cucumber slices (0.25 cups) and shredded carrot (1 tbs). Drizzle dressing over the salad and toss gently to coat. Serve immediately as a small side salad portion.
Small Caesar Salad (alternative, $1 extra)
- 15
Assemble Caesar
Place chopped romaine (2 cups) in a bowl. Add Caesar dressing (2 tbs) and optional anchovy paste (0.25 tsp) if you want a traditional flavor. Toss to coat leaves evenly.
- 16
Finish and serve
Top with grated Parmesan (1 tbs) and croutons (2 tbs). Serve with a lemon wedge (0.5 piece) to squeeze over at the table. This replaces the Small Green Salad for the $1 extra option.
