Turkey, crispy parma ham, avocado and caramelised red onion chutney

Here's one way to enjoy Thanksgiving's turkey leftovers.

INGREDIENTS

Serves two

–

1 tbsp olive oil

A knob of butter

1 turkey breast

1 tsp sage, finely chopped

1 tsp rosemary, finely chopped

1 tsp thyme, finely chopped

4 slides of parma ham

1 avocado, cut into 8 slices

3 tbsp caramelised red onion chutney

2 tiger bread rolls

Assuming you don't have any pre-cooked turkey leftovers, heat up the olive oil and butter in a frying pan over a high heat, then add the sage leaves.

Season the turkey breast, coat with the sage, rosemary and thyme and place in the pan. Seal on both sides, then lower the flame down to a medium heat.

Cook thoroughly for about 6-8 minutes until the juices run clear when pierced with a fork. Baste every now and again with the butter, to help keep the turkey nice and moist.

Remove from heat and leave to rest, placing a sheet of foil over the top of the turkey.

Heat the oven to 200ºC and cook the parma ham on a baking tray for 6-7 minutes, until nice and crispy.

Cut the tiger bread rolls in half – butter the bottom halves and spread the caramelised red onion chutney on the top.

Slice the turkey breasts into 1cm strips, then layer up the ingredients like the image above.

Check back next Sunday for your weekly sandwich fix.

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