Thomas Keller: Roast turkey sandwich

AT A GLANCE

  • Serves 2 people

  • 4 wholewheat bâtard slices, 5mm thick, to serve
  • 160 gm roast turkey slices (see note), to serve
  • 60 gm mild Cheddar, thinly sliced, to serve
  • To serve: frisée leaves
  •  
  • Apple butter
  • 250 gm smooth apple sauce
  • Pinch each of cinnamon, allspice and ground cloves
  • 1 tsp lemon juice
01   For apple butter, combine apple sauce and spices in a saucepan over low heat. Bring to a simmer, stirring frequently until thick and reduced to about 60ml (25-30 minutes). Stir through lemon juice, cool completely and set aside.
02   Spread half the bread slices with apple butter, layer with turkey, Cheddar and frisée, season to taste and top with remaining bread slices.
Note Roast turkey slices are available from select delicatessens.

Recipe:

THOMAS KELLER

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES AND GERALDINE MUNOZ

Drinking Suggestion:

A MEDIUM-DRY CIDER. , suggested by MAX ALLEN

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