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Provençal turkey sandwich
Around the Mediterranean, a ‘sandwich’ of cold meat and salad vegetables packed into a hollowed-out bread loaf was traditionally carried into the fields by workers, to provide a protein-packed carbohydrate-rich snack at lunchtime. This version uses low-fat turkey with pesto.
From: Perfect Poultry
SERVES 4
Preparation time: 20 minutes, plus 1 hour chilling
Cooking time: about 20 minutes
Ingredients for Provençal turkey sandwich
1 red onion, finely chopped
⅓ cup (25 g) fresh breadcrumbs
2 green-skinned apples, such as granny smith (for a tart taste) or golden delicious (for a sweet taste) grated
1 tablespoon chopped fresh sage
2 teaspoons fresh thyme leaves
2 tablespoons sunflower oil
salt and pepper
To serve:
1 tablespoon honey
3 tablespoons dijon mustard
4 floury burger buns, split open
50 g watercress sprigs, large stalks discarded
Preparation method for Provençal turkey sandwich
1. Slice a ‘lid’ from the top of the loaf. Remove the soft bread from the underside of the lid and from the centre of the loaf, to leave a 2 cm thick lid and shell. Spread the pesto evenly over the underside of the lid and all over the inside of the bread shell.
2. Arrange half of the sliced tomato round the bottom of the shell and season to taste. Add half the rocket and watercress, scattering it evenly over the tomatoes. Sprinkle the sliced avocado with the lemon juice, then arrange in a layer over the greens. Next add the sliced turkey and season to taste. Arrange the remaining tomato slices on top and finish with the remaining rocket and watercress. Press the filling down gently and replace the lid.
3. Wrap the loaf in foil or plastic wrap and refrigerate for at least 1 hour or until ready to serve. Cut the loaf into quarters for serving.
* Each serving provides 1675 kJ, 400 kcal, 23 g protein, 13 g fat (3 g saturated fat), 50 g carbohydrate (3 g sugars), 3 g fibre
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