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Directions for: Turkey and Mango Sandwiches

Ingredients

Cream Cheese Spread

½ cup cream cheese, softened (125 ml)

1 Tbsp chopped mixed herbs (rosemary, tarragon and chive) (15 ml)

½ tsp lemon zest (2 ml)

½ tsp fresh lemon juice (2 ml)

salt, to taste

hot sauce, to taste (2 ml)

Breaded Turkey

4 4 oz turkey scaloppine (four 112 g)

2 eggs

¼ cup milk (60 ml)

¾ cup all-purpose flour (175 ml)

1 ½ cup breadcrumbs (375 ml)

3 Tbsp butter (45 ml)

3 Tbsp vegetable oil (45 ml)

coarse salt and freshly cracked black pepper, to taste

Assembly

1 mango, peeled and sliced thin

4 small Calabrese buns

½ bunch arugula, leaves picked and cleaned

Directions

Cream Cheese Spread

1. Combine the cream cheese, herbs, lemon zest, lemon juice, salt and hot sauce together in a small bowl with a wooden spoon. Set aside in the refrigerator.

Breaded Turkey

1. Whisk the eggs and milk together in a medium shallow pan. Arrange the flour and breadcrumbs each in separate shallow pans. Season the turkey with salt and pepper. Have a plate ready to transfer the breaded turkey scaloppine. Dredge turkey in the flour. Shake off any excess flour. Then dip turkey in to the egg mixture. Finally dip turkey into the breadcrumbs, coating completely and pressing the breadcrumbs firmly to the turkey. Transfer to a plate and repeat with remaining pieces of turkey.

2. Heat the butter and vegetable oil in a large sauté pan over medium-high heat. When the butter begins to foam, add the breaded turkey scaloppini to the pan. Don’t overcrowd the pan if you have to cook in batches. Reduce the heat to medium and cook the turkey 4 minutes per side or until turkey is cooked through. Remove from heat and drain on paper towel. Let cool for 10 minutes before assembling the sandwich.

Assembly

1. Cut open the Calabrese buns. Spread both sides of bun with the cream cheese mixture. Layer the arugula to cover the bottom portion of the bread. Place the breaded turkey on top. Layer the mango slices on top of the turkey. Serve. Makes 4 sandwiches.

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