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Deli roll is where it all began for me and this book. Deli roll is not in my usual repertoire nor has it been in any of my cookbooks, but it is and has been all the rage for years on Shabbos tables across this country. My kids requested it one Shabbos. As I began to assemble the dish on Friday morning it struck me, “This represents everything wrong with how we cook today. This item right here.” Enraged, I called my girlfriend Estee and ranted, “Layers of puff pastry, spread thick with mayonnaise and layered with pounds and pounds of salami, pastrami, corned beef! No wonder obesity and diabetes are rampant!” “Do something,” she said. “Your cookbooks have made a dent toward healthier eating; make a bigger dent.” That was it. I began jotting down ideas that afternoon. The ideas included a healthier version of the deli roll that won’t make such a big dent on your scale! Not only is this dish lower in fat, cholesterol, and calories, but it also provides vitamin-packed sweet potato. You can have Thanksgiving any day of the year! I hope you enjoy it.
1 large sweet potato (about 3/4 pound)
8 ounces Gefen Jellied Cranberry Sauce
1/4 teaspoon dried rubbed sage
1/2 box phyllo dough, defrosted
8 ounces thinly sliced turkey breast
1 egg, lightly beaten
1 tablespoon pumpkin seeds
2 teaspoons canola oil
2 red onions, very thinly sliced
1/2 box phyllo dough, defrosted
1/2 cup stone-ground honey mustard, such as Honeycup
8 ounces cooked roast beef, very thinly sliced, very rare
1/4 cup prepared white horseradish
1 egg, lightly beaten
2 teaspoons caraway seeds
Preheat oven to 350°F.
Cover a cookie sheet with Gefen Parchment Paper. Set aside.
Wrap the sweet potato in a paper towel and microwave for 10–12 minutes, until soft. Peel and mash in a small bowl. Set aside.
In a small bowl, whisk the cranberry sauce with the sage.
Open the phyllo dough. Lay one sheet of the dough on the prepared cookie sheet. Spray a light, even coating of nonstick cooking spray. Top with another sheet of phyllo dough and nonstick cooking spray. Repeat for a total of 5 sheets of dough.
With an offset spatula, spread a thin layer of cranberry sauce. Top with an even layer of turkey. Spread the sweet potato over the turkey. From a long side end, roll up the dough.
Brush the top of the roll with beaten egg and sprinkle with pumpkin seeds. Bake, uncovered for 35 minutes. Slice and serve hot.
Preheat oven to 350°F.
Cover a cookie sheet with parchment paper. Set aside.
Heat the canola oil in a medium skillet over medium heat. Add the sliced onions and sauté for 10–15 minutes, until soft and caramelized.
Open the phyllo dough. Lay one sheet of the dough on the prepared cookie sheet. Spray a light, even coating of nonstick cooking spray. Top with another sheet of phyllo dough and nonstick cooking spray. Repeat for a total of 5 sheets of dough.
With an offset spatula, spread a thin layer of honey mustard. Top with an even layer of roast beef. Spread the horseradish over the roast beef and top with caramelized onions. From a long side end, roll up the dough.
Brush the top of the roll with beaten egg and sprinkle with caraway seeds. Bake, uncovered for 35 minutes. Slice and serve hot.
Reproduced from Kosher By Design Lightens Up by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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