Potbelly’s added a Mediterranean veggie sandwich to their menu, which means they now have artichoke hearts. I tried substituting these for my former staple of spicy mustard, and I loved the result! I had the turkey sub (no cheese) on whole-wheat bread with mushrooms, artichokes, lettuce, and Italian seasoning. The flavors were subtle but satisfying.
I don’t often get to Potbelly’s, so created a home version of the sandwich. Oven-toasting most of the ingredients is the key to getting crispy bread and a tummy-warming sandwich.
The artichoke hearts are canned in an acidic solution, so I rinsed them in cold water and dried them really well with a paper towel. They’re still tangy, but the rest of the ingredients are alkaline enough to balance them. Drying them also prevents the sandwich from getting soggy.
The sandwich thin and supermarket-deli turkey in my version can’t beat Potbelly’s. But the home version is a better size, since it’s important for refluxers not to overeat. I wolfed down my Potbelly’s sandwich, but next time I’ll save half for later. Either way, it’s a restaurant WIN.
- 1 whole-wheat roll or sandwich thin
- 2 slices turkey breast
- handful of sliced mushrooms
- 4 quartered artichoke hearts canned in water, rinsed and patted dry
- baby spinach
- Italian seasoning (or a few shakes each of dried basil, thyme, and oregano)
- Lightly toast the bread in a toaster while preheating the oven to 350 degrees.
- Add the turkey and mushrooms to the bread and put in the oven for 5 minutes.
- When the sandwich is done toasting, add the artichoke hearts and spinach, and sprinkle with Italian seasoning.