California Turkey Sammies
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California Turkey Sammies

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!


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

Preparation Time20 minutes
Cooking Time


serving amount

340 g

Turkey Breast Portions

113 g

Baby Tomatoes

2 unit

Sandwich Bun

(Contains Barley, Wheat)

1 unit


56 g

Arugula and Spinach Mix

28 g

Salad Topping Mix

(Contains Soy, Peanuts)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

50 g


1 tbsp

BBQ Seasoning

(Contains Sulphites)

80 g


Not included in your delivery

2 tbsp


(Contains Milk)

3 tbsp


¼ tsp


0.13 tsp


2.25 tsp



Nutrition Values

Calories1020 kcal
Fat55 g
Saturated Fat14 g
Carbohydrate75 g
Sugar17 g
Dietary Fiber12 g
Protein55 g
Cholesterol130 mg
Sodium1250 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.


Paper Towel
Plastic Wrap
Rolling Pin
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Small pot
Medium Bowl
Measuring Cups
Small Bowl
Large Bowl


Prep turkey

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.

Cook turkey

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.**

Pickle shallots

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.

Prep remaining ingredients

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.

Dress salad and toast buns

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!)

Finish and serve

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.