Ellen’s Turkey Sandwich
It probably seems crazy to dedicate a whole blog post to “just” a turkey sandwich. Over the years with various diet trends and fads the humble sandwich has fallen greatly out of favour. Pairing a high fiber bread with lean proteins and vegetable fillings can actually result in a very favourable macro profile.
If a single sandwich doesnt feel like enough volume to carry you through the afternoon you can add in a low calorie & high volume side (i.e. popcorn, carrot sticks, etc.). Alternatively you can pack a quality afternoon snack like my High-Protein Vegetable Slice .
That Turkey Sandwich
On a clean plate, place the turkey breast and mist with olive oil spray. Season with Salt & Pepper & place directly into your air fryer basket.
Insert the basket and cook the turkey for 20mins at 180oC according to machine directions. See the FAQ below for directions on oven baking if you don't have an air fryer.
Once the cooking cycle is finished, check for done-ness and allow the turkey to cool slightly before putting in a container to cool fully before slicing for the sandwiches.
Once the turkey has cooled fully (overnight is best), slice and portion out for your sandwiches. If you want you can freeze the sliced meat, this works well if you are preparing your sandwich in the morning to toast at lunchtime (or to pack in a lunchbox and stay fresh - some trial and error for defrosting time may be required if you aren't eating them toasted)
On one slice of bread, spread a small amount of dijonnaise. On the other slice of bread, spread a small amount of cranberry sauce (jam / jelly)
Lay a slice of swiss cheese on the cranberry side and top with one portion of sliced turkey. (defrost if frozen for immediate consumption)
Top the Dijonnaise with a generous amount of alfalfa sprouts and carefully flip this slice over to close up your sandwich.
You can toast this sandwich before serving or wrap and enjoy fresh later.
Ingredients
Directions
On a clean plate, place the turkey breast and mist with olive oil spray. Season with Salt & Pepper & place directly into your air fryer basket.
Insert the basket and cook the turkey for 20mins at 180oC according to machine directions. See the FAQ below for directions on oven baking if you don't have an air fryer.
Once the cooking cycle is finished, check for done-ness and allow the turkey to cool slightly before putting in a container to cool fully before slicing for the sandwiches.
Once the turkey has cooled fully (overnight is best), slice and portion out for your sandwiches. If you want you can freeze the sliced meat, this works well if you are preparing your sandwich in the morning to toast at lunchtime (or to pack in a lunchbox and stay fresh - some trial and error for defrosting time may be required if you aren't eating them toasted)
On one slice of bread, spread a small amount of dijonnaise. On the other slice of bread, spread a small amount of cranberry sauce (jam / jelly)
Lay a slice of swiss cheese on the cranberry side and top with one portion of sliced turkey. (defrost if frozen for immediate consumption)
Top the Dijonnaise with a generous amount of alfalfa sprouts and carefully flip this slice over to close up your sandwich.
You can toast this sandwich before serving or wrap and enjoy fresh later.
Notes
FAQ
That’s ok – just preheat a fan forced oven to 200oC and bake your prepared turkey on a baking paper lined tray for 20mins.
You can substitute for chicken breast, it just won’t have the same strong distinct flavour. It will still be delicious.
No, you can use deli sliced turkey if you like. Just be mindful that you will need a lot of it to reach the same protein macros and it’s generally higher in sodium due to the brining process and also preserved with added nitrites.
Some delis will also sell pre-cooked shredded chicken – this is also an option if you are really pressed for time.
It’s still frozen, I didn’t realise it would be so obvious 🙂
Key Ingredients
