The Perfect Hot Roast Turkey Sandwich with a Brussel Sprout Aioli Coleslaw
Ingredients: Serves 4
For the coleslaw:
200g Brussels sprouts, trimmed and finely sliced
1 medium red onion, thinly sliced
2 garlic cloves, finely crushed
3 spring onions, finely sliced
1 large carrot, peeled and grated
4 tbsp mayonnaise
2 tbsp sour cream
2 tsp Dijon mustard
Zest and juice of ½ lemon
Sea salt flakes &freshly ground black pepper
For the sandwiches:
1 small onion, diced
30g butter
1 tbsp cranberry sauce
4 stuffing balls
200g cooked turkey meat, shredded
Leftover gravy
4 brioche buns, halved
8 rashers cooked bacon
4 slices mature cheddar cheese
8 cooked pigs in blankets
Typical values | Per serving (472g) | Per 100g |
Energy kJ / kcal | 3894 / 934 | 825 / 198 |
Fat g | 57.1 | 12.1 |
Saturates g | 23.3 | 4.9 |
Carbohydrate g | 48.8 | 10.3 |
Sugars g | 14.6 | 3.1 |
Fibre g | 8.2 | 1.7 |
Protein g | 52.1 | 11.0 |
Salt g | 4.8 | 1.0 |
Method
Make the coleslaw. Put the Brussels sprouts into a bowl along with the red onion, garlic, spring onions and carrot and mix well. In a separate bowl, mix together the mayonnaise, sour cream, mustard, lemon zest and juice and season with a little salt and pepper. Tip the mayonnaise mixture into the bowl of vegetables and stir to coat.
Fry the onion in the butter and add the cranberry sauce, stuffing and the turkey. Stir in enough gravy to moisten the meat, set aside and keep warm.
Preheat the grill and toast under the grill, cut side up. Once toasted, top the bottom halves of the buns with the turkey mixture, followed by the bacon then the slices of cheese and grill until oozing. At the same time pop the pigs in blankets under the grill to warm through.
Top with the other bun halves, stick a couple of pigs in blankets into the top of the bun using a skewer and serve immediately with the Brussels sprout coleslaw.
