French Dip Turkey Sandwich
Use up some of those leftovers for this post Xmas lunch
Ingredients
- 110 g Brussels sprouts cooked and finely sliced
- 2 tbsp cider vinegar
- 4 white sub rolls
- 4 tbsp lighter mayonnaise
- 4 tbsp cranberry sauce
- 40 g baby spinach leaves
- 200 g turkey breast cooked and sliced
- 200 g stuffing balls cooked
- 140 g Tesco Finest reblochon cheese thinly sliced
- 175 ml gravy
Instructions
- Preheat the oven to gas 6, 200°C, fan 180°C. Mix the sprouts, cider vinegar and some seasoning in a bowl. Set aside. Split the rolls lengthways, then open out. Spread the mayonnaise over the bottom halves and cranberry sauce over the top halves.
- Divide the spinach leaves between each roll, then top each with turkey and stuffing. Scatter over the sprouts and place reblochon cheese on top of each. Close the rolls and gently press the top halves down to keep everything together. Put on a lined baking tray and bake for 5-7 mins or until the cheese has melted.
- Meanwhile, make or heat gravy to pack instructions. Serve the sandwiches with the gravy in bowls for dipping.
Nutrition
Calories: 688kcal
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