Smoked turkey baguettines
Food in a Flash
Smoked turkey baguettines


4 baguettines (mini baguettes)
2 heads of witlof, about 250 g in total
2 handfuls mustard cress
350 g skinned and boned smoked turkey breast, thinly sliced
1 large yellow capsicum, seeded and thinly sliced
2 stalks celery, cut diagonally into 4 cm pieces
Chive dressing
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon snipped fresh chives
salt and pepper


  1. Using a sharp bread knife, split the baguettines open along the top.
  2. Cut the witlof into diagonal slices about 1 cm thick.
  3. Snip the mustard cress using kitchen scissors.
  4. To make the dressing, mix together all the ingredients and season with salt and pepper to taste.
  5. To assemble the rolls, arrange the slices of witlof and mustard cress in the base of each slit-open baguettine, then add the slices of turkey.
  6. Arrange the capsicum and celery slices on top of the turkey.
  7. Drizzle the dressing over the filling.
  8. Serve within 1 hour.

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes

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