Crunch, crunch and 'munch, munch' are the noises you'll be making with this cornflake-crusted turkey sammie. Stuffed between sweet brioche rolls with a smear of Dijonaise and a side of crunchy apple salad, it's pop of fun on a cold winter day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Brioche Bun(ContainsGluten, Egg, Milk)
Mayonnaise(ContainsEgg, Sulphites, Mustard)
Granny Smith Apple
White Wine Vinegar(ContainsSulphites)
Before starting, preheat the oven to 450°F and wash and dry all produce. Add corn flakes to a large zip-top bag. Seal shut. Using a rolling pin, crush corn flakes into a breadcrumb-like texture. Add crushed corn flakes to a shallow dish. Pat turkey dry with paper towels. Season with salt and pepper. Brush 1/2 tbsp mayo over tops of turkey, then press mayo-coated tops into corn flakes.
Add turkey to a parchment-lined baking sheet. Press any remaining corn flake crumbs on top, then drizzle 1/2 tsp oil over each piece. Bake turkey in middle of oven, until cooked through, 15-16 min.**
While turkey bakes, core then slice the apple into 1/4-inch wedges. Halve the cherry tomatoes. Thinly slice the chives. Whisk together the vinegar, chives, 2 tbsp oil, and 1/2 tsp sugar in a large bowl. Add the apples. Toss to coat. Set aside.
Halve the buns. Arrange them cut-side up on another baking sheet. Toast in top of oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Stir together the mustard, 1/4 tsp sugar and remaining mayo in a small bowl.
Add the tomatoes and spring mix to the large bowl with the apples and dressing. Toss to coat. Spread the dijonnaise over the bottom buns, then top with turkey and some salad if desired. Serve remaining apple salad on the side.