Herby Turkey Sandwich
with Garlic Toasts, Cherry Shallot Spread, Sweet Potato Fries, Zesty Mayo Dip- Oeuf
- Moutarde
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
Festive fun in a satisfying turkey sandwich. Elements of your favourite holiday feast come together between stuffing-inspired thyme and garlic toasts with a sweet shallot jam and herbed turkey. Grainy Mustard-Mayo adds zest, both in the sandwich and as a dipper for the sweet potato fries.
Ingrédients
340 g
Lanières de dinde
1 pièce(s)
Échalote
2 cs
Tartinade de cerises
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
340 g
Patate douce, en frites
56 g
Mélange printanier
1 cs
Moutarde à l’ancienne
14 g
Persil et thym
1 pièce(s)
Gousses d'ail
2 pièce(s)
Pain artisan
Pas inclus dans votre livraison
2 cs
Beurre non salé*
½ cc
Sel et Poivre*
2.5 cs
Huile*
Ustensiles
Instructions
Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 20-22 min.
While sweet potatoes roast, roughly chop parsley. Strip 1 tbsp thyme leaves (dbl for 4 ppl). Peel, then finely chop shallot. Peel, then mince or grate garlic. Pat turkey dry with paper towels, then cut large strips in half. Season with salt and pepper. Sprinkle with half the thyme.
Stir together mayo with mustard in a small bowl. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallot. Cook, stirring often, until softened, 3-4 min. Remove pan from heat then transfer shallots to another small bowl. Stir in cherry jam. Season with salt and pepper.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook, stirring occasionally, until browned, 4-6 min.** Sprinkle over half the parsley. (NOTE: Don't overcrowd the pan; cook turkey in 2 batches for 4 ppl.)
Stir together garlic, remaining thyme, remaining parsley and 2 tbsp butter (room temp.) (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Halve buns then arrange on another parchment-lined baking sheet, cut-side up. Spread garlic-herb butter on cut-sides. Toast in top of oven, until golden, 3-4 min. (TIP: Keep an eye on your buns so they don't burn!)
Spread shallot-jam on top buns. Spread half the zesty mayo between bottom buns, then top with turkey and some spring mix. Top with top buns. Halve sandwiches. Serve with sweet potatoes and remaining zesty mayo alongside, for dipping.
