Cranberry Glazed Turkey Sandwiches
with Cheddar Cheese and Fresh Salad
Giving you that holiday cranberry -turkey vibe all year round! Turkey scallopini is seared and glazed in a sweet and sticky cranberry glaze. Stacked with punchy pickled shallots and sharp melty cheese, you won't need to wait for that once a year opportunity to have this classic flavor combo!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Pain à sandwich
(Contient Blé, Orge Peut contenir Noix, Sésame, Soya)
113 g
Mélange printanier
56 g
Carotte, en juliennes
1 pièce(s)
Échalote
½ tasse(s)
Cheddar blanc, râpé
(Contient Lait)
2 cs
Tartinade de canneberges
(Peut contenir Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
2 cs
Vinaigre de vin rouge
(Contient Sulfites)
½ cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble Peut contenir Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame, Soya)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
Pas inclus dans votre livraison
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar [or salt if you used honey/maple in place of sugar] dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Add remaining vinegar, Dijon mustard, 1/4 tsp sugar and 1 tbsp oil to a large bowl. Season with salt and pepper, then stir to combine.
- Add mayo and half the cranberry to a small bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat turkey dry with paper towels. Season with half the garlic salt and pepper.
- When hot, add 1 tbsp oil to the pan, then turkey. Cook until golden-brown, 2-3 min.
- Flip turkey, then spoon over remaining cranberry spread. Cover with a lid, then continue to cook until turkey is cooked through, 2-3 min**.
- Halve ciabatta.
- Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns.
- Toast bread in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Add walnuts and spinach to bowl with dressing. Toss to coat.
- Spread cranberry mayo over top buns. Stack turkey and pickled shallots on bottom buns. Close with top buns.
- Divide sandwiches and salads between plates.