Turkey Sandwich with Mustard and Horseradish Cream

  • 16 x 20g slices Ingham Oven Roasted Turkey Breast
  • 1⁄3 cup sour cream
  • 2 tablespoons bottled horseradish
  • 1 1⁄2 tablespoons dijon mustard
  • Salt and freshly ground black pepper
  • 8 slices fresh wholemeal bread
  • rocket, ends trimmed, washed, dried, to serve

Combine the sour cream, horseradish and mustard in a small bowl. Taste and season with salt and pepper.

Slice bread thickly into 8 slices. Arrange the rocket and turkey over 4 of the slices of bread. Drizzle with the horseradish cream and top with the remaining bread. Serve immediately.

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Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Always store cooked foods above raw foods in the refrigerator.