Nugget Market just down the street from my house sells the most amazing Sausalito Turkey that’s spicy and delicious. Once I discovered Sausalito Turkey, I never ordered any other type of lunch meat again. That is, until we started The Whole30 and I had to cut it out because of the added sugar. I was so sad.
Luckily, the Nugget Market staff read the label of very turkey and chicken lunch meat option they have and found me one carved turkey that is Whole30 compliant! It actually reminds me of leftover Thanksgiving turkey, so it’s been a good choice for us.
The minute I snagged a pound and a half of the carved turkey, I made plans to have Open-Face Buffalo Turkey Sandwiches for dinner. The Turkey Burgers With Sweet Potato Buns and the Avocado Tuna Salad Sliders On Roasted Yam Slices were both so good, that I wanted to do the same thing with yams for some spicy Whole30 turkey sandwiches — and woah baby they were delicious!
How To Make Whole30 Open-Face Buffalo Turkey Sandwiches With Roasted Yam Slices
The first step to making these amazing Open-Face Buffalo Turkey Sandwiches With Roasted Yam Slices is roasting the yam rounds.
Preheat your oven to 400 degrees and line a baking sheet with parchment paper or foil. Slice the yam into 1/2 inch rounds, lay the yam rounds on the baking sheet, brush with olive oil, and sprinkle with a little sea salt, paprika, and parsley flakes. Then flip the yam rounds over and repeat. Bake the yam rounds for 10 minutes, remove them from the oven, flip them over, and bake for 10 more minutes.
While the yam rounds are roasting, slice the tomato and avocado — or use a dollop of Wholly Guacamole like we did — and cut the stems off the spinach leaves.
When the yam rounds are done roasting, remove them from from oven and assemble the open-face turkey sandwiches. Simply top a yam round with spinach leaves, tomato, turkey, and avocado or guacamole. Drizzle with Buffalo Sauce and serve immediately. (To keep our sandwiches Whole30 compliant, we used Tessemae’s Hot Buffalo Sauce.
Healthy Open-Face Buffalo Turkey Sandwiches With Roasted Yam Slices
Put a healthy twist on the traditional open-face turkey sandwich with thick, flavorful, roasted yam slices and spicy buffalo sauce.
- 1 large yam, cut in 1/2" slices
- Sea Salt
- Olive oil
- Baby spinach leaves
- 1 tomato, sliced
- Carved turkey
- Avocado or guacamole
- Buffalo Sauce
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Cut yam to 1/2 inch slices. Lay yam slices on baking sheet. Brush with olive oil and sprinkle with a little sea salt, paprika, and parsley flakes. Flip yam slices over and repeat. Bake for 10 minutes. Remove from oven, flip yam slices over, and bake for 10 more minutes.
- While the yam rounds are roasting, slice the tomato and avocado (or use Wholly Guacamole), and cut stems off the spinach leaves.
- When yam rounds are done roasting, remove from oven and assemble the open-face turkey sandwiches. Top a yam round with spinach leaves, tomato, turkey, and avocado or guacamole. Drizzle with Buffalo Sauce and serve immediately.
Makes 4-6 open-face sandwiches.
To keep this meal Whole30 compliant, we used Tessemae's Hot Buffalo Sauce.