Don’t you find it interesting that very often the best fly fishers you see in action do things differently than the rest of us?
If the approach to fly fishing the majority of fishers take is deemed to be the conventional one, at times the really talented guys and gals often apply an unconventional strategy to the game. (E.g., for years, long before it garnered current momentum, a dedicated few have been using spey gear to ply streamers before wary trout on bigger inland waters like the Missouri and Yellowstone, often to great success.)
Personally I’m convinced that more often than not these unconventional approaches are the fruit of sheer genius, though truth be told many are borne of the knotty combination of an inquisitive nature and downright dumb luck. Regardless of the source of said inspiration, I’ve been around long enough to now pay attention when somebody shares an ‘unconventional’ tip or trick on the river.
The same applies to ventures in the kitchen; thinking – and eating – outside the ‘conventional box’ often leads to great rewards.
Just this morning a neighbor wandered over with a sandwich in a bag; she’d made a bunch for her family as they prepared to travel today and brought one over to share. It was still warm and the mouth-watering aroma of roasted turkey, pickled onions and cilantro wafted from the bag.
She explained that she’d made Turkey Tortas, similar to those she ate as a child in Mexico, and had an extra to share after baking too much sandwich bread for their holiday.
The sandwich was a work of art – a toasted, oblong sandwich loaf, spread with tart crema, a generous splash of hot sauce (Valentina of course), hot roast turkey, crumbled cotija cheese, cilantro and thinly sliced avocado, tomato, pickled red onions and jalapeno slices.
Hot damn.
A new favorite Thanksgiving leftover and beware, this ain’t your Mamma’s turkey sandwich.
Torta roll or Kaiser roll, toasted
Crema or sour cream and lime juice to taste
Hot sauce of choice
Sliced turkey, mix of white and dark meat
Avocado, sliced thin
Tomato, sliced thin
Shredded lettuce
Cilantro
Cotija cheese, crumbled
Red onions
White wine vinegar
Pickled jalapenos
Prep work. Thinly slice the red onion and soak in white wine vinegar (any vinegar works here, we like ACV too) for at least 30 minutes. Wash and prep the vegetables. If you don’t happen to have crema mixed and stored in the fridge, combine sour cream and lime juice to taste.
Toast the buns, lightly butter if desired.
Build your torta. Spread the crema over both sides of the bun, splash on your choice of hot sauce, layer on the turkey, cotija cheese, avocado, tomato, lettuce and cilantro, then top with the pickled red onions and jalapenos.
Roll up your sleeves and go to it; don’t forget the cold cerveza.
Enjoy.
