Turkey and Beemster Toastie
Turkey and Beemster Toastie
Butter-toasted bread topped with shaved beemster cheese, gets piled with herbed turkey, ancient grain mustard, sriracha-spiked creamy barbecue sauce, tomatoes and microgreens for an updated twist on a classic turkey and cheese.
Servings
4
Preparation
10 Mins
Cook Time
5 Mins
Level
Ingredients
8 slices Texas toast or other thickly sliced bread
¼ cup softened unsalted butter
125 g thinly sliced Beemster cheese
2 tbsp wholegrain mustard
2 tbsp mayonnaise
2 tbsp barbecue sauce
2 tsp sriracha
1 tomato, sliced
1 cup microgreens
2 pkg (150 g each) sliced Schneiders Herbed Turkey Breast
Directions
Preheat broiler.
Arrange bread on baking sheet; spread evenly with butter. Broil about 4 inches from burner until golden brown, 1 to 2 minutes; remove from oven. Remove half of the toast to plate and spread untoasted side with mustard. Flip over remaining toast slices on baking sheet and top with cheese; return to oven. Broil until cheese is melted, 1 minute. Remove from oven.
In small bowl, combine mayo, barbecue sauce and sriracha.
Top cheese-topped toast slices with tomatoes, a drizzle of the mayo mixture, microgreens and herbed turkey breast. Top with remaining toast slices, mustard-side down.
Tip: Prefer a mild version? Skip the sriracha!
Serve with a spinach and arugula salad for a hit of freshness.
