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Herby Turkey Sandwich and Apricot Sauce
with Sweet Potato Wedges and Zesty Mayo Dip
Festive fun in a satisfying turkey sandwich. Elements of your favourite holiday feast come together between parsley and garlic buns with a sweet apricot sauce and herbed turkey. Grainy mustard-mayo adds zest, both in the sandwich and as a dipper for the sweet potato wedges.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 tbsp
Apricot Spread
50 g
Shallot
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
340 g
Sweet Potato
28 g
Spring Mix
1 tbsp
Whole Grain Mustard
(Contains Mustard)
7 g
Parsley
1 tbsp
Garlic Puree
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until golden brown, 20-22 min.
While sweet potato wedges roast, roughly chop parsley. Peel, then mince shallot. Stir together mayo and mustard in a small bowl.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Remove pan from heat, then transfer shallots to a medium bowl and stir in apricot spread. Season with salt and pepper, then stir to combine.
Pat turkey dry with paper towels, then cut crosswise into 1/2-inch strips. Season with salt and pepper, then sprinkle with half the thyme. Heat the same pan over medium-high. When hot, add 1 tbsp oil, then turkey. Cook, turning occasionally, until golden-brown and cooked through, 4-6 min. (NOTE: Don't overcrowd the pan; cook turkey in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Remove pan from heat, then sprinkle half the parsley over turkey.
While turkey cooks, add garlic puree, remaining parsley and 2 tbsp room temperature butter (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine. Halve buns, then arrange on another baking sheet, cut-side up. Spread garlic-herb butter on cut-sides. Toast in the top of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Spread apricot sauce onto top buns. Spread some zesty mayo onto bottom buns, then top with turkey, spring mix and top buns. Divide sandwiches and sweet potato wedges between plates. Serve remaining zesty mayo on the side, for dipping.
