The Ultimate Turkey Gobbler Sandwich with Cranberry Mayo
Serves 2For the cranberry mayo:
3 tbsp mayonnaise
1 tbsp cranberry sauce
A squeeze lemon juice
Freshly ground black pepper
1 tbsp cranberry sauce
A squeeze lemon juice
Freshly ground black pepper
6 rashers streaky bacon
4 lettuce leaves, washed
150g cooked Totally Traditional Turkey, sliced or shredded
1 large tomato, sliced
2 handfuls potato crisps
6 slices wholemeal bread
Butter for spreading on the bread
Sea salt and black pepper
4 lettuce leaves, washed
150g cooked Totally Traditional Turkey, sliced or shredded
1 large tomato, sliced
2 handfuls potato crisps
6 slices wholemeal bread
Butter for spreading on the bread
Sea salt and black pepper
Method:
To make the cranberry mayo, mix all of the ingredients together and set aside.
Grill the bacon rashers until crispy and drain onto kitchen paper. Toast the bread on both sides and butter, to assemble each sandwich, layer one piece of toast; a lettuce leaf, sliced turkey and some cranberry mayo. Place a second piece of toast on top and layer again, with more mayo, streaky bacon, lettuce and the tomato.
Season well with sea salt and black pepper and top with another piece of toast, cut in half and spike each half with a cocktail stick and serve with potato crisps.
Per serving
905 kcal
56g fat
19g saturates
7.9g sugars
4.6g fat
