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Cal Smart Turkey Sandwich
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Cal Smart Turkey Sandwich

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.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

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


¼ tsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories620 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate62 g
Sugar6 g
Dietary Fiber6 g
Protein53 g
Cholesterol100 mg
Sodium2130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Paper Towel
Parchment Paper
Rolling Pin
Baking Sheet
Large Non-Stick Pan
Large Bowl



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.

Prep turkey

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.

Cook turkey

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.**

Make salad

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.

Toast rolls

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!)

Finish and serve

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.

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