September is that tasty in-between month when there’s still a little summer, but it’s almost harvest time. These Cannabis-infused sandwiches fit right in. The talking turkey brings fall vibes with caramelized onions and melted havarti, perfect for lunch, casual dinner or when you get a case of the munchies. Adding a few strips of bacon wouldn’t be a bad thing. The vegged out hummus with roasted vegetables is farmers market fare, and if you haven’t tried hummus on a sandwich, you’re missing out. The canna Cubano is one of the best sandwiches the world has known. The mustard, pickles and pork create a fantastic combination of flavors and textures.
My infusion strain of choice was Pruf Cultivar’s Tangie Biscotti. It’s not always available, so grab it when it is. It is easy, uplifting and the best of both worlds: euphoric and fun, yet it offers stress reduction, and sleep comes easily. The flavors are citrus, cheese and an earthy quality. Myrcene is the dominant terpene, hence the emphasis on relaxation.
Talking Turkey
Servings: 2 sandwiches
Ingredients:
2 ciabatta rolls, cut in half lengthwise
2-3 tablespoons olive oil
2 teaspoons canna-oil
1 large yellow onion, peeled and thinly sliced
4 strips jarred roasted red pepper
6 slices havarti cheese
8 slices turkey breast (roasted or smoked)
Directions:
1. Toast the rolls.
2. In a small skillet, heat the oils. Add the onion, and cook on very low heat until soft and caramelized, about 20-25 minutes. If they are sticking, add a splash of water. Stir frequently, and let cool.
3. Distribute the onions between the two rolls.
4. Layer 2 pepper strips, 3 havarti slices and 4 turkey slices on the bottom of each roll.
5. Slice each sandwich in half before serving.
Vegged Out Hummus
Servings: 2 sandwiches
Ingredients:
3 tablespoons olive oil
2 teaspoons canna-oil
1 small zucchini, cut into thin strips
1 bell pepper (any color), seeded and cut into thin strips
1 small red onion, thinly sliced
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano
Salt (kosher or sea) and freshly ground pepper, to taste
3/4 cup hummus (your favorite brand)
4 slices whole-grain bread
Directions:
1. Preheat the oven to 325 F.
2. Combine the oils and pour onto a rimmed baking sheet. Put the zucchini, bell pepper and onion slices on the baking sheet, and sprinkle with the cumin, oregano, salt and pepper. Toss to coat, and bake until the vegetables are tender, 20-25 minutes. Let the veggies cool a bit.
3. Spread the hummus equally on all four slices of bread.
4. Divide the vegetables between 2 bread slices, add more salt and pepper to taste and top with the remaining 2 slices of bread
5. Slice each sandwich in half before serving.
Canna Cubano
Servings: 2 sandwiches
Ingredients:
2 (8-inch) Cuban-style rolls (or soft rolls), cut in half lengthwise
1⁄4 cup mayonnaise
2 teaspoons canna-oil
2 tablespoons yellow mustard
6 slices roast pork
6 slices Swiss cheese
6 slices ham
16 dill pickle chips
Directions:
1. Spread the mayo on the bottom half of the rolls, and spread the tops with the mustard stirred with the canna-oil.
2. Layer 3 slices of roast pork, 3 slices of Swiss, 3 ham slices, and 8 pickle chips on the bottom of each roll, then top the roll.
3. Heat a nonstick skillet over medium-low heat.
4. Cook the sandwiches, pressing down frequently with a spatula, until the rolls are golden brown and the cheese is melted, 7 to 9 minutes.
