Preparation time: 20΄
Cooking time: 25’ – 30’
For 2 persons
Ingredients
4 slices of rustic sourdough bread
300g turkey fillet
800g chicken stock
2 fresh onions
200g Mayonnaise Light KYKNOS
2 tbsp. parsley (chopped)
For the roasted vegetables
1 green pepper
1 Florina pepper
1 zucchini
2 – 3 pleurotus mushrooms
Salt
Freshly ground pepper
Preparation
On a cutting board with a sharp knife cut the green pepper and the Florina pepper into fillets, the zucchini into thin slices, lengthwise, the pleurotus mushrooms into smaller pieces and finely chop the fresh onions. Place a saucepan over high heat to heat well and add the chicken stock.
Add the turkey fillet and let it boil for 25-30 minutes.
While the turkey fillet is boiling, place the peppers in a bowl together with the zucchini and the pleurotus, pour a little olive oil over them, sprinkle them with salt and freshly ground pepper and mix well.
Place a ridged, non-stick pan over a high heat to heat through and cook the vegetables for 4-5 minutes, in total, on both sides.
When the turkey fillet is ready, remove it from the pot, let it cool slightly, 'fry' it and place it in a large bowl.
Add the chopped green onions together with the Mayonnaise Light KYKNOS, salt and freshly ground pepper and mix well.
Place the slices of rustic sourdough bread in a baking tray, pour a little olive oil and place them in a preheated oven at 220°C for 3-4 minutes to toast.
Remove the slices of bread from the oven and arrange the sandwiches by placing the ingredients in the following order, the rustic sourdough bread, a little light mayonnaise, the green vegetables, the pulled turkey and finally some freshly ground pepper with the chopped parsley on top.