Light and Nutritious Summer Recipe for Seniors

When summer heat affects your appetite and you are looking to enjoy fresh flavors and lighter meals, our EverTrue nutrition and culinary experts offer the perfect dish that is light, nutritious and packed with flavor. If you are looking for cooking inspiration, check out this recipe from Executive Chef Mark Shoopman at EverTrue Lutheran Hillside Village.

Our EverTrue experts swear by this option because lighter meals are easier to digest and help the body stay cool. Plus, recipes with lean proteins, leafy greens and antioxidant-rich berries like the Summer Breeze sandwich support overall health and wellness!

Summer-Breeze Strawberry & Turkey Sandwich with Maple-Mustard Aioli

from ACF Certified Executive Chef Mark Shoopman, CEC, CFBE

• Ingredients (serves 2)
  • 4 slices Artisan bread of choice (whole grain or sourdough works well)
  • 8 ounces Roast turkey breast sliced thin or shaved (4 ounces per sandwich
  • Small bunch Fresh arugula (optional), washed and dried
  • 8 ounces Brie, rind removed and sliced in ¼ inch slices
  • 4 slices Havarti Cheese
  • 2 ounces Grated Parmesan cheese
  • ¾ cup Fresh, ripe strawberries, sliced
  • 6 strips Smoked bacon (or use turkey bacon for less sodium and fewer calories)
  • ¼ cup Butter (or margarine), softened
  • 1 cup Maple and Mustard Aioli (recipe follows)
• Maple and Mustard Aioli
  • ⅓ cup Mayonnaise
  • 4 tablespoons Whole grain mustard
  • 1½ tablespoons Sour cream
  • 3 tablespoons Real maple syrup
  • ½ teaspoon Garlic powder
  • Pinch of Salt
  • Pinch of Black pepper
    • Place all ingredients for aioli in medium bowl and mix. Chill thoroughly.

Preparation

Begin by cooking the bacon, then drain the grease on a paper towel and set aside. Heat a large skillet over medium heat. (Cast iron works well, if you have one, as it retains heat and toasts the bread evenly and to a golden brown. Alternatively, you can cook outside on the grill!)

Butter one side of each slice of bread and sprinkle the buttered side with the Parmesan cheese. Place the slices in the skillet butter-side down. Next layer the Brie, turkey and arugula on one slice; on the other layer the Havarti, bacon, strawberries and a generous spread of the Maple and Mustard Aioli. When the cheese begins to melt, carefully place the sides together to make a sandwich.

Grill the sandwich until the bread is toasted golden and the cheese is melted, approximately 4 minutes per side. The key is to cook on medium heat so the sandwich cooks through without burning the bread. Feel free to flip the sandwich frequently so it does not burn. If desired, it can be lightly browned in the skillet and then finished in an oven preheated to 325° F, until heated through and cheese is melted.

Remove from skillet and serve warm.