Henrietta Green's best ever turkey club sandwich
Packed with turkey, bacon, avocado and tomatoes, this super-sized sarnie is a meal in itself, even for big appetites
Ingredients (Serves 2)
For the mayonnaise
Method
Place the turkey breast between two sheets of greaseproof paper or clingfilm and beat flat. Set aside.
Slice the tomatoes thinly and sprinkle with the balsamic vinegar. Peel and slice the avocado and sprinkle with a little of the lemon juice. Set aside.
Crack the egg into a food processor, add the mustard and whizz, while trickling the sunflower oil in until the mixture is thick and creamy. Add the olive oil, the remaining lemon juice, the Stilton and the crème fraîche. Season, whizz again and set aside.
Fry the bacon until crisp, remove from the pan and keep warm. Add the garlic to the pan and sauté until soft. Season and cook the turkey with the garlic for 3-4 minutes on both sides. Remove from the pan and keep warm.
Spread the bread with mayonnaise. Top two slices with bacon and avocado, season, then sprinkle with parsley. Take another two slices of bread and place on top, mayonnaise side up. Top with turkey, tomatoes and the final slices of bread, seasoning and adding parsley as before. Skewer with a toothpick and serve.
- 1 medium Freedom Food turkey breast
- 2 ripe tomatoes
- 2 tsp balsamic vinegar
- 1/2 ripe avocado
- 4 rashers Freedom Food-labelled bacon
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- 6 slices wheaten bread, toasted
- Small bunch flat-leaf parsley, chopped
For the mayonnaise
- 1 Freedom Food, free-range egg
- 1 tbsp French mustard
- 200ml/7fl oz sunflower oil
- 100ml/4fl oz olive oil
- Juice of 1/2 lemon
- 50g/2oz Stilton, roughly crumbled
- 1 tbsp crème fraîche
Method
Place the turkey breast between two sheets of greaseproof paper or clingfilm and beat flat. Set aside.
Slice the tomatoes thinly and sprinkle with the balsamic vinegar. Peel and slice the avocado and sprinkle with a little of the lemon juice. Set aside.
Crack the egg into a food processor, add the mustard and whizz, while trickling the sunflower oil in until the mixture is thick and creamy. Add the olive oil, the remaining lemon juice, the Stilton and the crème fraîche. Season, whizz again and set aside.
Fry the bacon until crisp, remove from the pan and keep warm. Add the garlic to the pan and sauté until soft. Season and cook the turkey with the garlic for 3-4 minutes on both sides. Remove from the pan and keep warm.
Spread the bread with mayonnaise. Top two slices with bacon and avocado, season, then sprinkle with parsley. Take another two slices of bread and place on top, mayonnaise side up. Top with turkey, tomatoes and the final slices of bread, seasoning and adding parsley as before. Skewer with a toothpick and serve.
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