Cal Smart Turkey Sandwich
with Dill Pickle and Side Salad
A lighter version of a drive-thru sandwich! Dijon and pickles take centre stage and add lots of zesty flavour to this breaded turkey sandwich.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 unit
Sub Roll
(Contains Gluten)
90 mL
Dill Pickle, sliced
2 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Spring Mix
1 tbsp
Southwest Spice Blend
113 g
Baby Tomatoes
Not included in your delivery
4 tsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Halve tomatoes. Halve rolls. Add half the Dijon and 1/2 tsp Southwest Spice Blend to a small bowl. Season with pepper, then stir to combine.
Stir together breadcrumbs and 1 tsp oil (dbl for 4 ppl) in another small bowl. Pat turkey dry with paper towels. Cover each piece of turkey with parchment paper. Using a mallet, rolling pin, or heavy-bottomed pan, carefully pound each piece of turkey until 1/2-inch thick. Season with remaining Southwest Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil, then turkey. Pan-fry, until golden-brown, 1-2 min per side. (NOTE: Cook in two batches for 4 ppl, using 1 tsp oil for each batch!) Remove pan from heat, then transfer turkey to a parchment-lined baking sheet. Spread remaining Dijon onto tops of turkey, then top with breadcrumb mixture, pressing gently to adhere. Roast turkey in the top of the oven, until cooked through, 7-10 min.**
While turkey roasts, add 1/2 tbsp vinegar, 1/4 tsp sugar and 2 tsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.
Add rolls directly to the top rack of the oven, cut-side up. Toast, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Thinly slice turkey. Spread Dijon mixture from the small bowl onto bottom rolls, then top with pickles, turkey, some salad and top rolls. Divide sandwiches and remaining salad between plates.
