In my book, the go-to noontime fare is a turkey sandwich on whole wheat bread with lettuce, tomato, mayo and a slice of cheddar cheese.
Its virtues are endless. It has all four food groups. I never arrive to work to find that a lid was knocked loose and half my lunch is now soaking the bottom of my tote bag. Best of all, it’s power-outage proof; I don’t need a microwave to enjoy it.
Turkey sandwiches represent everything that we hold dear at Home Cooking Well. Except, of course, the price per pound is pretty steep for that really nicely sliced, roasted turkey breast from the deli case. Those pale slices of meat do get pretty slimy and questionable in a matter of days. Not great value at six dollars a pound.
My husband found a great way to deliver us tons of tasty sandwiches that make good economic sense. He buys a whole frozen turkey breast, which usually runs about $2.50 per pound, roasts it, and we have plenty of lunch meat that keeps much better than the deli sliced breast.
And, because the National Day of Feast is upon us, this is prime time for turkey sandwiches. Turkey breasts abound in bigger packages with slashed price tags attached to their netted handles. This week, I lugged home twenty pounds’ worth at $1.52 a pound. Just do a bit of labor and I have a store of lunchmeat: Roast it, carve it into bread-sized, one-pound blocks and freeze it.
I’ll boil it down to a simple equation.
Twenty pounds of deli meat: $120.
Twenty pounds of Thanksgiving sale turkey breast: $30.
No need to thank me. I take checks!