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Leftover christmas turkey bruschetta with green herb mayonnaise

Prep

0-15 mins

Total

40 MIN

Servings

2 Servings

First mix the Heinz [Seriously] Good Mayonnaise with the anchovy and herbs, cover and set aside. $ Lay the pancetta slices in a hot pan and fry until ...

Ingredients

  • -

    Heinz [SERIOUSLY] GOOD mayonnaise

  • 2

    tbsp

    Chopped chives

  • 2

    tsp

    Chopped tarragon

  • 1

    Minced anchovy fillet

  • 4

    Thin slices of pancetta

  • 2

    Turkey escalopes, slices from the breast meat. about 120g each

  • 10

    g

    Butter

  • 3

    Thyme sprigs

  • 2

    Slices of sourdough bread

  • 1

    Whole garlic clove

  • -

    Olive oil

  • 1

    Sliced beef tomato

  • 1

    Handful of watercress

Instructions

  1. Step 1

    First mix the Heinz [Seriously] Good Mayonnaise with the anchovy and herbs, cover and set aside.

  2. Step 2

    Lay the pancetta slices in a hot pan and fry until crisp,about five minutes on each side. Drain the excess fat with kitchen paper.

  3. Step 3

    Heat a pan to a high heat. Oil lightly and season the turkey escalope .Lay in the pan and cook for 2-3 minutes on both sides. Add the butter and thyme sprigs. Allow to rest.

  4. Step 4

    Heat a chargrill high and toast the sourdough on both sides.Now take the garlic clove and rub over both sides. Drizzle lightly with olive oil.

  5. Step 5

    Now start to build the bruschetta-spoon over some herb mayo and spread thickly over the grilled bread. Lay over a few slices of tomato, season with salt, add some watercress.

  6. Step 6

    Slice the turkey and add this onto the bruschetta with the pancetta. Finally finish with a little more herb mayo, a drizzle of olive oil and fresh black pepper

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