I’m just sitting down to enjoy my beloved, oh-so-fresh TCB (Turkey, Cheese & Beyond!) Sandwich – a multigrain bagel slathered in mayo and topped with provolone, cracked pepper turkey, tomato slices, a mix of clover and onion sprouts and avocado – when I notice the house is too quiet.

Where’s-the-dog quiet.

Henry the Wonderdog is still sporting the dreaded plastic Elizabethan collar from his eye surgery, so I usually don’t have a problem keeping up with him. I look around. I call his name. Nothing. Then I notice the door to the basement is wide open. So, I tear down the stairs, and out the corner of my eye, I see Henry’s eyeball. Actually, it was a marble the carpet cleaners must have found and set on the staircase. But for a split-second, I knew the Duke of Dingleberry had shot out his eye running down the stairs.

He was napping on the basement floor. Completely oblivious to my micro-panic attack.

I call this sandwich the TCB because of the ingredients and because I can eat it one-handed while I’m Taking Care of Bidness. It doesn’t have any pesky cucumber slices sliding around. No avocado falling out. Just toppings with traction. Because you never know when you’re going to need a free hand to type, answer the phone or pick up your dog’s eyeball.

My favorite part of the TCB is the clover-onion sprout mix. The grocery was out of bean sprouts, so I grabbed this mix, and what do you know? Delicious. The clover mellows out the brightness of the onion sprouts, so you get a really fresh, slightly oniony taste WITHOUT having to eat ACTUAL RAW ONIONS.

I hate actual raw onions. It’s a texture thing.

So far, I’ve eaten this sandwich for lunch every day this week. It’s simple, fresh and gives me plenty of time for chasing Henry and making baklava. With chocolate. But we’ll get to that tomorrow.

Turkey Bagel Sandwich

By Rebecca Crump (Ezra Pound Cake)

Makes 1

  • 1  wheat bagel, split horizontally
  • 1 tablespoon light mayonnaise
  • 1 slice Provolone
  • 2 ounces deli-sliced turkey
  • Sliced tomato
  • 1/4 cup sprouts (recommended: clover-onion mix)
  • 2 slices avocado
  1. Open your bagel, and spread on the mayo.
  2. Place a slice of Provolone on the bottom half. (It will keep everything from falling through the hole.)
  3. Layer on the turkey, tomato, sprouts and avocado.
  4.  Place the remaining half of the bagel on top. Dig in!

Nutritional Information – calories: 426, fat: 17.6g, carbs: 42.5, fiber: 7g, protein: 30, PP+ = 10