Leftover Christmas Turkey Bruschetta with Green Herb Mayonnaise

Leftover Christmas Turkey Bruschetta with Green Herb Mayonnaise
 Leftover Christmas Turkey Bruschetta with Green Herb Mayonnaise
SERVES 2
PREP TIME
10 Minutes
COOKING TIME
30 Minutes
INGREDIENTS
METHOD
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

10g Butter

3 Thyme Sprigs

2 Slices of Sourdough Bread

1 Whole Garlic Clove

Olive Oil

1 Sliced Beef Tomato

1 Handful of Watercress

METHOD
1.

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

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.
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.
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.
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.
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