Turkey, Pear, and Grilled Radicchio Baguette Sandwiches

The smoky, bitter, and tangy taste may not be a common combination, but you'll be shocked by how much you love it.

September 15, 2016
Turkey, Pear, and Grilled Radicchio Baguette Sandwiches
Mitch Mandel

Adapted from 101 Recipes You Can't Live Without

Radicchio has a naturally bitter taste, but caramelizing it slightly under the broiler brings out its sweetness. The warm, smoky radicchio is also a unique contrast to the juicy pears and tangy goat cheese.

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More: 12 Anti-Aging Food Superstars

This sandwich is equally good made ahead of time and wrapped to go.

Turkey, Pear, and Grilled Radicchio Baguette Sandwiches
(Makes 4 servings)
Per serving: 45 calories, 23 g protein, 80 g carbs, 6 g fat, 3 g saturated fat, 1,045 mg sodium
Total time: 20 minutes

Ingredients:

  • 1 head radicchio, quartered and cored
  • 2 teaspoons olive oil
  • 1/4 cup honey
  • 7 teaspoons Dijon mustard
  • 1 whole grain baguette, cut crosswise into four 4" pieces
  • 8 ounces thinly sliced low-sodium deli turkey breast
  • 3 medium green or red pears, halved, cored, and thinly sliced
  • 2 ounces goat cheese, crumbled (about 1⁄2 cup)
  • 1 cup baby spinach leaves

Directions:
1. Heat the broiler and coat a baking sheet with cooking spray. Lightly brush the radicchio with oil and place on the prepared baking sheet cut side up. Broil about 6" from the heat until lightly browned and crisp at the edges, 3 to 4 minutes. Turn and broil until the opposite side is lightly browned, about 2 minutes. Separate the leaves when cool enough to handle and season to taste with salt and freshly ground black pepper.

2. Combine the honey and mustard in a small bowl. Split each baguette piece horizontally and spread each side with about 1 teaspoon of the honey-mustard mixture. Layer one-quarter of the radicchio leaves on the bottom half of each baguette and drizzle evenly with the remaining honey mustard. Layer the turkey, pears, goat cheese, and spinach evenly over the radicchio. Cover with the baguette tops and serve.