Leftover turkey sandwich with cream cheese and mizuna
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Steven Smith’s leftover turkey sandwich recipe makes a welcome alternative to the standard white-bread-and-cranberry-sauce combination that is normally eaten on Boxing day. Mizuna is a type of Japanese salad leaf which can be substituted for peppery rocket if you can’t get hold of any.
First published in 2015
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Ingredients
Metric
Imperial
- 8 slices of dark rye bread
- 25g of butter
- 120g of cream cheese
- 24 pecan nuts, chopped
- 1 stick of celery, thinly sliced
- leftover turkey meat, 10 slices of breast and 100g of leg
- 1 Granny Smith apple, thinly sliced
- 40g of mizuna
- 1 tbsp of white wine vinegar
- 3 tbsp of hazelnut oil
- salt
- pepper
SAVE RECIPE
Method
1
Butter all 8 slices of bread then divide the cream cheese between the four bottom slices and spread evenly
- 8 slices of dark rye bread
- 25g of butter
- 120g of cream cheese
2
Sprinkle the pecan nuts and celery over the cream cheese and top with brown turkey meat and apple slices. Season with salt and pepper
- 24 pecan nuts, chopped
- 1 stick of celery, thinly sliced
- leftover turkey meat, 10 slices of breast and 100g of leg
- 1 Granny Smith apple, thinly sliced
- salt
- pepper
3
Whisk together the vinegar and hazelnut oil to make a dressing and season with salt. Mix the mizuna with a little hazelnut dressing and place on top of the turkey meat
- 1 tbsp of white wine vinegar
- 3 tbsp of hazelnut oil
- 40g of mizuna
4
Place the white turkey meat on top, and finish with the remaining slice of bread. Cut with a sharp serrated knife and serve
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