Sandwichs grillés à la dinde et aux poivrons à la provençale
avec aïoli au citron et salade fraîche
Prenez un voyage dans le sud de la France avec ce sandwich à la dinde grillée. Accompagné d'une salade fraîche et d'un aïoli au citron, rejoignez-nous!
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
340 g
Portions de poitrine de dinde
2 pièce(s)
Pain à sandwich
(Contient Orge, Blé)
1 pièce(s)
Poivron
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Lait, Soya)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
1 pièce(s)
Citron
½ cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
56 g
Mélange printanier
1 pièce(s)
Mini concombres
¼ tasse(s)
Feta, émietté
(Contient Lait)
Pas inclus dans votre livraison
2.5 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
¼ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
- Halve buns, then brush cut-side with 2 tsp (4 tsp) oil. Set aside.
- Cut cucumbers into 1/4-inch half-moons.
- Zest, then juice lemon.
- Add mayo and lemon zest to a small bowl. Season with salt and pepper, then stir to combine.
- Halve pepper, then core.
- Brush peppers with 1 1/2 tsp (3 tsp) oil, then season with salt and pepper. Set aside on a baking sheet.
- Add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cucumbers and spring mix. Set aside. (TIP: We'll toss the salad in step 6!)
- Pat turkey dry with paper towels, then place in a medium bowl.
- Drizzle over 1 tsp (2 tsp) oil, then sprinkle over 1/2 tbsp (1 tbsp) Zesty Garlic Spice Blend and season with salt and pepper. Toss to combine. Set aside.
- Add peppers to one side of the grill. Close lid and grill, flipping once, until peppers are tender-crisp, 9-12 min.
- Transfer veggies back to the baking sheet. Cover to keep warm.
- Add turkey to the other side of the grill. Cook, flipping halfway through, until turkey is cooked through, 10-14 min.**
- When turkey is almost done, add buns to other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Transfer turkey and buns to the baking sheet with peppers.
- Slice turkey, then add to another medium bowl with basil pesto. Toss to coat.
- Cut peppers into 1/4-inch slices. (TIP: Remove skin, if desired!)
- Spread lemon aioli over buns, then top with pesto turkey and half the red peppers.
- Add remaining red peppers to salad, then toss to combine.
- Divide sandwiches and salad between plates.
- Sprinkle feta over salad.