Herbed Turkey and Roasted Potato Pressed Sandwich
A warm, satisfying pressed sandwich utilizing leftover roasted potatoes, lean turkey breast, and crisp bell pepper. This quick, satisfying lunch delivers high protein to support your active recovery after a swim.
Prep
10 min
Cook
8 min
Total
18 min
Makes
1 serving
Created together. Shared with you.
Made by Marla + Lila
Marla created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
8 min
Total
18 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
If your leftover roasted potatoes are large, slice them into thin rounds before layering so they stay secure in the sandwich.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Lay two slices of whole-wheat bread on…
- 01
Lay two slices of whole-wheat bread on…
Lay two slices of whole-wheat bread on a clean work surface.
Tap card to mark done - 02
Layer the thin slices of turkey breast…
Layer the thin slices of turkey breast evenly onto one slice of bread.
Tap card to mark done - 03
Arrange the cold leftover roasted potatoes over…
Arrange the cold leftover roasted potatoes over the turkey, pressing down slightly so they stay in place.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 04
Scatter the thin strips of red bell…
Scatter the thin strips of red bell pepper and baby spinach over the potatoes.
Tap card to mark done - 05
Spread the Dijon mustard evenly on the…
Spread the Dijon mustard evenly on the second slice of bread and place it mustard-side down on top of the sandwich.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Heat a dry
Heat a dry, non-stick skillet or grill pan over medium heat for 2 minutes.
Allow: 2 minutes
Tap card to mark done - 07
Place the sandwich in the hot pan
Place the sandwich in the hot pan. If you have a heavy skillet or press, place it on top of the sandwich to compress it.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Cook for 3 to 4 minutes per…
Cook for 3 to 4 minutes per side, or until the bread is deeply toasted, golden brown, and the interior is heated through.
Look for: the bread is deeply toasted, golden brown, and the interior is heated through
Tap card to mark done - 09
Remove the sandwich from the pan
Remove the sandwich from the pan, slice in half diagonally, and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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