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Turkey, bacon & cranberry club sandwich
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4 Brussels sprouts, finely shredded
1 orange, juice and zest
1 tbsp olive oil
2 tbsp cranberry sauce
4 slices Waitrose Triple Oak Smoked Streaky Bacon
2 slices leftover cooked turkey
1½ tbsp mayonnaise
3 slices white bread, toasted
½ small ripe avocado, thinly sliced
You will need 4 cocktail sticks to hold the sandwich together
1. Mix the shredded sprouts with 1 tbsp orange juice and 1 tsp olive oil, and season. Set aside. Mix the remaining orange juice and the zest with the cranberry sauce and mix well. Set this next to the hob.
2. Heat 1 tsp olive oil in a large frying pan and add the bacon. When cooked on both sides, add half of the orange and cranberry mix to the pan and stir until reduced and the bacon is jammy. Tip onto a plate and heat the remaining oil in the pan. Add the cooked turkey, along with the remaining orange and cranberry mix. Stir to coat and tip out onto another plate when reduced and jammy.
3. To make the sandwich, spread a little mayonnaise over the bottom piece of toast. Add the turkey and any cranberry and orange sauce left in the pan. Top with the shredded sprouts. Thinly spread the remaining mayonnaise on both sides of the centre piece of toast before laying down. Arrange the sliced avocado over the toast and top with the bacon rashers. Top with the final piece of toast. Slice with a bread knife into 4 triangles and secure each one with a cocktail stick.
This recipe was first published in October 2018.