Turkey club sandwich

05 December 2017

Turn leftover roast turkey into a satisfying club sandwich with stilton, a good quality chutney and crunchy salad leaves.

Preparation time

10 minutes

Cooking time

10 minutes

Serves

2



Ingredients

For the club sandwich

  • 4 rashers smoked streaky bacon
  • 6 slices bread
  • 2 tablespoons reduced fat mayonnaise
  • 2 tablespoons blackberry & apple chutney (see recipe below)
  • 100 g (4 oz) cold thinly sliced turkey
  • Handful salad leaves
  • 75g (3 oz) stilton, sliced thinly
  • 100 g (4 oz) cold thinly sliced turkey
  • Handful salad leaves
  • 75g (3 oz) stilton, sliced thinly

For the blackberry and apple chutney

  • 450 g (1 lb) Bramley apples, peeled, cored and cut into small chunks
  • 225 g (8 oz) eating apples, peeled, cored and cut into large chunks
  • 225 g (8 oz) red onions, peeled and sliced
  • 25g (1 oz) root ginger, peeled and finely chopped
  • ½ teaspoon peppercorns, roughly crushed
  • 225g (8 oz) granulated sugar
  • 150ml (¼ pint) cider vinegar
  • 350g (12 oz) blackberries

Method

Grill the bacon until crisp and golden. Lightly toast the bread on both sides then spread one side of each piece of toast lightly with mayonnaise.

Spread the chutney over two slices of toast then top with the turkey and bacon. Add a second layer of toast to each stack, mayo side uppermost. Add salad and crumbled Stilton then add last two slices of toast, mayo side downwards.

Press sandwiches together then cut into triangles, secure with cocktail sticks and transfer to serving plates. Serve immediately.

To make the chutney

Place all the ingredients except the blackberries in a large heavy based saucepan. Cook gently, stirring until the sugar dissolves. Bring to the boil then reduce the heat and simmer, uncovered for about 40 minutes, stirring occasionally until the apples and onions are tender, the mixture has thickened and no watery juices remain.

Add the blackberries and cook for a further 10 minutes until they have softened but still hold their shape.

Tip

Spoon the hot chutney into warmed dry jars, seal with screw topped lids and leave to cool. Store unopened in a cool dark place up to 6 months. Chill once opened.

Our thanks to seasonalberries.co.uk for providing this recipe

Visit our leftovers section for more great ways to use up leftover food

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.