Tender turkey breast sandwiched between perfectly toasted whole grain bread with fresh basil, summer peaches, and nutty Manchego. This sandwich is simply delicious.
Vulnerability. I don’t remember this word being thrown around in the past like it is lately. I can’t decide if it’s just that I’m older and this is what “adults” talk about. Or if we, as human beings, are trying to become more in tune with ourselves. Maybe we owe it all to Brené Brown, Elizabeth Gilbert, Glennon Doyle Melton, and the likes, for bringing this taboo topic to light. Whatever the answer may be, I can’t help but observe the common extortion of vulnerability in regards to its meaning and intention.
It seems many influencers these days view vulnerability as a marketing tactic, or as a way to create personality and connection with others. And although the latter two are things that can result in vulnerability they shouldn’t, in my opinion, be the goal or driving factor. Being vulnerable and leaning into discomfort shouldn’t be intended for anyone but yourself. Of Course, if it helps or inspires someone along the way, then all the better. But at the end of the day, isn’t vulnerability about being in tune with yourself and challenging yourself in hopes of bettering who you are? At least that’s what I’ve always hoped to be true.
Vulnerability has been on my mind this past week coming off the heels of sharing a video Sam Fathallah and I worked on together (he did the heavy lifting, let’s be real). In complete transparency, I think it would have taken me awhile to share the video if it hadn’t been for him. And I’m so glad he nudged me into it.
I love the way Sam tells a story. And in my case, he simply told it. I think that’s what it means to be vulnerable—to genuinely put yourself out there and tell your story with no intention of receiving any response. There was no call to action, no “woe is me”, because that wasn’t necessary or desired. All of us have a story, good, bad, and indifferent. All we have to do is tell it, stand by it, and be willing to listen to other people’s stories. I know my short 24 years doesn’t carry much clout, so that’s just how I see it.
I recently listened to a podcast (can’t remember which one) and there was one particular comment that stuck with me (at least something stuck!), “there isn’t a person in this world you wouldn’t love if you knew their story”. We can all make a case for how we couldn’t love a serial killer, but on a macro level, isn’t that pretty profound? I think it’s an incredible reminder that we’re all products of history, our flaws run deep from experiences, and we each dance to our own beat for various reasons.
Anyway, you’re probably here for these sandwiches, not my rambling. A while back I received a few Premium Portions Oven Roasted Turkey Breasts from Jennie-O and they’ve been burning a hole in my freezer for a while now. Initially I wanted to use them in some form or another for a breakfast dish. What better way to start off your day than with some lean protein? I tossed around the idea of making a hash, but that didn’t feel very “summer-y”. I also considered a breakfast sandwich, but for some reason my mind was pining for a simple, yet delicious, summer sandwich. What resulted was this beauty that’s uncomplicated and easy enough for an on-the-go lunch while also being special enough for an afternoon picnic.
- 8 slices good crusty bakery bread, toasted (I like a seedy multigrain)
- 1 tablespoon extra-virgin olive oil
- Salt and black pepper
- 3 tablespoons Dijon mustard
- 4 ounces sliced Manchego cheese
- 10 ounces Jennie-O Oven Roasted Turkey Breast, thinly sliced
- 8 leaves green leaf lettuce
- 8 large basil leaves
- 2 slightly firm peaches, halved, pitted, and thinly sliced
- ⅓ cup thinly sliced white onion
- Heat broiler to high with rack set 6-inches from element. Arrange bread slices on a baking sheet, brush one side with oil, and season with salt and pepper. Broil bread until lightly toasted, about 1½ minutes each side.
- Transfer four bread slices to a cutting board, oiled-side down, and spread with Dijon.
- Divide cheese among remaining four bread slices on baking sheet, oiled side down. Return cheese-topped bread to oven and broil until cheese is melted, about 1 minute.
- Divide turkey, lettuce, basil, peaches, and onion among four cheese-topped bread slices. Place remaining four bread slices, Dijon-side down, on top sandwiches and cut in half.
I received free samples of Oven-Roasted Turkey Breasts from Jennie-O, and as always, all opinions are my own.