Herby Turkey Sandwich and Cherry Sauce

Herby Turkey Sandwich and Cherry Sauce

with Sweet Potato Wedges and Zesty Mayo Dip

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Festive fun in a satisfying turkey sandwich. Elements of your favourite holiday feast come together between stuffing-inspired thyme and garlic buns with a sweet cherry sauce and herbed turkey. Grainy mustard-mayo adds zest, both in the sandwich and as a dipper for the sweet potato wedges.

Tags:QuickFamily Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

2 tbsp

Cherry Spread

50 g


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

340 g

Sweet Potato

28 g

Spring Mix

1 tbsp

Whole Grain Mustard


14 g

Parsley and Thyme

3 g


2 unit

Artisan Bun


Not included in your delivery

2 tbsp

Unsalted Butter*


2.5 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat57 g
Saturated Fat14 g
Carbohydrate91 g
Sugar21 g
Dietary Fiber9 g
Protein52 g
Cholesterol150 mg
Sodium1530 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat oven to 450°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.

Cut sweet potatoes into 1/2-inch wedges. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden brown, 20-22 min.


While sweet potatoes roast, roughly chop parsley. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then finely chop shallot. Peel, then mince or grate garlic. Pat turkey dry with paper towels, then cut crosswise into 1/2-inch thick strips. Season with salt and pepper, then sprinkle with half the thyme.


Stir together mayo and 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 shallots. Cook, stirring often, until softened, 3-4 min. Remove pan from heat, then transfer shallots to a medium bowl and stir in cherry jam. Season with salt and pepper.


Heat the same pan over medium-high. When hot, add 1 tbsp oil, then turkey. Cook, stirring occasionally, until browned, 4-6 min.** (NOTE: Don't overcrowd the pan; cook turkey in 2 batches for 4 ppl.) Remove pan from heat and sprinkle with half the parsley.


Stir together garlic, remaining thyme, remaining parsley and 2 tbsp room temperature butter (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Halve buns, then arrange on another baking sheet, cut sides-up. Spread garlic-herb butter on cut sides. Toast in the top of the oven, until golden, 3-4 min. (TIP: Keep an eye on your buns so they don't burn!)


Spread cherry sauce on top buns. Spread half the zesty mayo on bottom buns, then top with turkey and spring mix. Finish with top buns, then cut sandwiches in half. Serve with sweet potatoes and remaining zesty mayo alongside, for dipping.