California Turkey Sammies
with Smashed Avocado
Quick, easy and flavourful are the best ways to describe these California-inspired sandwiches stacked with smashed avocado, pickled shallots and juicy, BBQ-spiced turkey! We'd say this is a winning turkey dinner!
The quantities provided above are averages only.
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
113 g
Baby Tomatoes
2 unit
Sandwich Bun
(Contains Barley, Wheat)
1 unit
Avocado
56 g
Arugula and Spinach Mix
28 g
Salad Topping Mix
(Contains Soy, Peanuts)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
50 g
Shallot
1 tbsp
BBQ Seasoning
(Contains Sulphites)
80 g
Tomato
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
2.25 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.Wash and dry all produce. Pat turkey dry with paper towels. Place each piece of turkey on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each piece of turkey until 1/2-inch thick. Season with salt, pepper and BBQ Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, peel, then thinly slice shallot. Add shallots, half the vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including liquid, to a medium bowl. Place in the fridge to cool.
Peel, pit, then mash avocado with 1 tsp pickling liquid (dbl for 4 ppl) in a small bowl. Season with salt and pepper, to taste. Halve baby tomatoes. Cut roma tomato into 1/4-inch slices.
Add remaining vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add arugula and spinach mix, baby tomatoes and salad topping mix to the bowl with dressing. Toss to combine. Halve buns. Spread 1/2 tbsp softened butter over each half. Arrange on another unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Thinly slice turkey. Spread smashed avocado on bottom buns, then stack with turkey, tomato slices and pickled shallots. Close with top buns.Divide sammies and salad between plates.
