Turkey Katsu Togarashi Sandwich

Turkey Katsu Togarashi Sandwich

with Cucumber Salad

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Perfectly crispy katsu chicken is tucked inside mayo-slathered buns and served with a bright and fresh cucumber salad. A Japanese-inspired spice blend takes this sammie to the next level!


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

Artisan Bun


4 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

132 unit

Mini Cucumber

½ tbsp

Togarashi Spice


1 tbsp

Rice Vinegar


½ cup

Panko Breadcrumbs


56 g

Spring Mix

Not included in your delivery

1 tsp


3 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3724 kJ
Calories890 kcal
Fat49 g
Saturated Fat7 g
Carbohydrate63 g
Sugar8 g
Dietary Fiber4 g
Protein50 g
Cholesterol120 mg
Sodium1050 mg
Utensilsarrow down iconarrow down icon
Shallow Dish
Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F.Wash and dry all produce.Heat Guide for Step 5 (dbl for 4 ppl): 1/4 tbsp mild, 1/2 tbsp medium and 1 tbsp spicy! Carefully slice into the centre of each piece of turkey, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up the turkey like a book. Season both sides with salt and pepper. Pour the panko into a shallow dish. Coat each piece of turkey all over with half the mayo, then dip both sides in the panko mixture and press gently so it sticks.


Heat a large non-stick pan over medium-high heat. Add 1 tbsp oil, then the turkey. Cook until golden-brown all over and cooked through, 6-8 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate.


While the turkey cooks, cut the cucumbers into 1/4-inch rounds. Whisk together the rice vinegar, 1 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add the cucumbers and toss to combine. Set aside.


Halve the buns. Arrange them cut-side up on a baking sheet. Toast in the middle of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)


Spread the remaining mayo between buns. Top with the turkey katsu. Sprinkle 1/2 tbsp togarashi (NOTE: Reference Heat Guide) on the turkey. Divide half the spring mix between sandwiches, then finish with the top bun.


Divide turkey katsu sandwiches between plates. Divide the remaining spring mix between plates. Top with the cucumbers. Drizzle over remaining dressing over the salad.