Head Chef Steve Smith, who has held a Michelin Star for over 15 years, gives us his IDEAL recipe for a festive Turkey sandwich., He adds intrigue with cream cheese, apple & celery and pecan and mizuna on rye bread. So, without further ado….
Makes 4 sandwiches
- 8 slices of rye/multiseed bread
- 10 generous slices white turkey meat
- 100 grams sliced/ flaked turkey leg meat
- 1 granny smith apple sliced
- 24 pecan nuts roughly chopped
- 1 stick celery finely chopped
- 40g mizuna
- 120g cream cheese or Philadelphia
- Salt and pepper
- 2 tbspns hazelnut vinaigrette
- 25g butter
Method
Butter all of the bread. Divide the cream cheese between 4 slices of the bread and spread evenly. Sprinkle the pecan nuts and celery over. Divide the brown turkey meat between the sandwiches and cover with sliced apple. Season with salt and pepper. Mix the mizuna with a little hazelnut dressing, Place on top of the turkey meat. Place the white turkey meat on top, and place the remaining slice of bread on top. Cut with a sharp serrated knife and serve.