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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!

Allergens:Wheat/BléEgg/OeufSulphites/SulfiteMustard/MoutardeSesame/Sésame

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

2 tbsp

Artisan Bun

(ContainsWheat/Blé)

4 tbsp

Mayonnaise

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

132 unit

Mini Cucumber

½ tbsp

Togarashi Spice

(ContainsSesame/Sésame)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

56 g

Spring Mix

Not included in your delivery

1 tsp

Sugar*

3 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Shallow Dish
Large Non-Stick Pan
Measuring Spoons
Whisk
Medium Bowl
Baking Sheet
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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!)

5

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.

6

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