2 People
140 g AeQuilibrium AIA Turkey Breast
6 slices of wholemeal bread
100 g of Greek yogurt
1 tomato
1 eggplant
4 AeQuilibrium AIA eggs
Mint as needed
Salt and pepper as needed


A revisited and light version of a classic of American cuisine: light club sandwich, stuffed with Greek yogurt, vegetables and aeQuilibrium cold cuts.



Chop the fresh mint and combine it with the Greek yogurt, adjusting with salt and pepper. In a bowl, break the eggs, add salt and pepper. Pour the mixture into a large non-stick pan to get a thin omelette.


Cut the obtained omelette into strips and set aside. Wash and slice the eggplant and then grill it. Then wash and slice the tomato. On a griddle, heat the slices of wholemeal bread.


Now start layering the club sandwich, alternating bread, yogurt, eggplant, bread, aeQuilibrium cold cuts, tomato, bread, omelette, yogurt and bread. Cut the club sandwich in half to get triangles and secure everything with a toothpick. Serve and enjoy!

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