After 12 months of celebrating the 250th Anniversary of the Sandwich, the British Sandwich Association has come up with a seasonal sandwich recipe featuring turkey to mark the end of the year - we thought it was a good way to use up some of the left overs after the big day. See this one pictured from Philpotts sandwich bar for inspiration.
Ingredients
40ml cranberry jelly
25g finely grated cooked beetroot, juice removed
Sea salt
Freshly-milled black pepper
15ml creamed Philadelphia cheese, lightly warmed
2 slices buttered white bread
50g sliced turkey breast
15ml mayo
A generous handful of uncooked spinach, stalks removed (seasoned)
Method
1. Blend together the cranberry Jelly and beetroot in a small bowl, season to taste.
2. Place half the turkey meat onto the bottom buttered sliced bread
3. Spread over the mayo and top with the spinach.
4. Add the rest of the rurkey meat and top with the cranberry mixture, warm the cheese and finish with the final slice of bread.
5. Chill for 30 minutes. Carefully remove the crusts with a sharp knife and cut into triangles.
6. It is important to make sure the sandwich is chilled when served so that the sauce does not run.