Transform your leftover Christmas roast turkey into this hearty sandwich that ticks all the boxes
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 479 |
| Fat | 18.3g |
| Saturates | 2.2g |
| Protein | 31.2g |
| Carbs | 46.9g |
| Sugars | 15.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel the ginger and garlic. Finly chop the white part of the lemongrass stalk. Roughly chop the leek. Place the garlic, ginger, lemongrass and leek in a blender and blitz to a paste.
Heat the oil in a wok or non-stick frying pan placed over a medium heat. Add the paste and stir-fry for 30 seconds to 1 minute until fragrant. Add the fish sauce, soya sauce, lime juice and brown sugar. Stir to combine.
Using 2 forks, pull the turkey then add to the pan, cook for a further 2-3 minutes to ensure all ingredients are coated in the sauce and the sauce has thickened slightly. Remove from the heat. Lightly toast the bread. Peel the carrot into ribbons.
To assemble the sandwiches, divide the larb between 4 slices of toast, top with the carrot ribbons and herbs then top with the final slice of bread. Serve immediately.
