Turkey Katsu Togarashi Sandwich
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Turkey Katsu Togarashi Sandwich

Turkey Katsu Togarashi Sandwich

with Cucumber Salad

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:
Soy
Wheat
Milk
Egg
Mustard
Sesame
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Togarashi Spice

(Contains Sesame May contain Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

½ cup

Panko Breadcrumbs

(Contains Wheat)

56 g

Spring Mix

Not included in your delivery

3 tbsp

Oil*

1 tsp

Sugar*

0.13 tsp

Salt and Pepper*

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Nutrition Values

Calories870 kcal
Fat48 g
Saturated Fat8 g
Carbohydrate59 g
Sugar6 g
Dietary Fiber4 g
Protein49 g
Cholesterol120 mg
Sodium720 mg
Trans Fat0.2 g
Potassium800 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Shallow Dish
Large Non-Stick Pan
Measuring Spoons
Whisk
Medium Bowl
Baking Sheet

Instructions

BREAD TURKEY
1

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.

COOK TURKEY KATSU
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.

PREP
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.

TOAST THE BUNS
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!)

ASSEMBLE THE BURGERS
5

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

FINISH AND SERVE
6

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