Free-range turkey BLT
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Turkey escalopes are nestled up against mustard mayo, crispy bacon, tomato and lettuce in this divine turkey BLT recipe from Matt Tomkinson. A sandwich to savour.
First published in 2015
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Ingredients
Metric
Imperial
- 2 turkey escalopes, large, free-range
- 8 slices of smoked streaky bacon, dry-cured
- 1 baby gem lettuce
- 4 tbsp of mayonnaise, good quality
- 1 tbsp of Dijon mustard
- 4 ciabatta loaves, small
- 2 tomatoes, ripe, thinly sliced
- 20g of plain flour
- 1 egg, beaten
- 50g of Panko breadcrumbs (1)
- salt
- pepper
- vegetable oil, for frying
SAVE RECIPE
Method
1
Preheat the oven to 160°C/gas mark 3
2
Season the turkey escalopes, then coat lightly in flour. Dip into the beaten egg, followed by the breadcrumbs so they are nicely covered. Place in the fridge to set slightly
- 2 turkey escalopes, large, free-range
- salt
- pepper
- 20g of plain flour
- 1 egg, beaten
- 50g of Panko breadcrumbs (1)
3
Lay the bacon rashers on a flat baking tray and place in the oven until crisp and golden. Drain on kitchen paper and set aside
- 8 slices of smoked streaky bacon, dry-cured
4
Separate the lettuce leaves and rinse well. Mix the mayonnaise with the mustard and warm the bread through in the oven
- 1 baby gem lettuce
- 4 tbsp of mayonnaise, good quality
- 1 tbsp of Dijon mustard
- 4 ciabatta loaves, small
6
Remove the bread from the oven and split each loaf in half. Once the escalopes are cooked, remove from the oven and cut into strips. Spread the mustard mayo on to the bread and top with the bacon, lettuce, tomato and turkey. Serve immediately
- 2 tomatoes, ripe, thinly sliced
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