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Turkey escalopes are nestled up against mustard mayo, crispy bacon, tomato and lettuce in this divine turkey BLT recipe from Matt Tomkinson. A sandwich to savour.
Preheat the oven to 160°C/gas mark 3
Season the turkey escalopes, then coat lightly in flour. Dip into the beaten egg, followed by the breadcrumbs so they are nicely covered. Place in the fridge to set slightly
2 turkey escalopes, large, free-range
20g of plain flour
1 egg, beaten
50g of Panko breadcrumbs
Lay the bacon rashers on a flat baking tray and place in the oven until crisp and golden. Drain on kitchen paper and set aside
8 slices of smoked streaky bacon, dry-cured
Separate the lettuce leaves and rinse well. Mix the mayonnaise with the mustard and warm the bread through in the oven
1 baby gem lettuce
4 tbsp of mayonnaise, good quality
1 tbsp of Dijon mustard
4 ciabatta loaves, small
Shallow-fry the turkey escalopes in the vegetable oil over a medium-high heat until crisp and golden, then drain on kitchen paper and season. Place in the oven for a few minutes to cook through
vegetable oil, for frying
Remove the bread from the oven and split each loaf in half. Once the escalopes are cooked, remove from the oven and cut into strips. Spread the mustard mayo on to the bread and top with the bacon, lettuce, tomato and turkey. Serve immediately