Turkerito Focaccia Sandwich with Doritos

Doritos incrusted turkey (aka our iconic Turkerito) stuffed into a bubbly focaccia sandwich. A Christmas miracle!

Done in 1 hour

Serves 2

Dish by Hugh Woodward

Ingredients

Cranberry Salsa

1 jarcranberry sauce

2 tbspDoritos Hot Salsa

Sour Cream Mayo

100mlmayonnaise

2 tbspDoritos Sour Cream & Chive

Crunchy Parm Parsnips

4 peeled parsnips

2 tbsphoney

1 tspthyme leaves

50ggrated parmesan

a handfulcrushed Doritos Tangy Cheese

Roasties Waffle

around 8leftover roasties

Other bits:

to taste:large focaccia

to taste:sliced turkerito breast

to taste:stewed red cabbage

to taste:roasted pigs in blankets

to taste:blanked cavolo nero

to taste:crushed Doritos Chilli Heatwave

If you're anything like us, you're on a constant quest for the ultimate Christmas sandwich. Well, that journey ends today. This has got it all - soft, billowy focaccia and literally all the stars of the roast, from pigs in blankets to a spectacular waffle made from (wait for it) roast potatoes. A Christmas treat for ya!

Method

Mix together the two sauces, and set aside.

Preheat the oven to 180°C.

Peel the parsnips and slice lengthways. Roast for around 10 minutes, then remove from the oven. Brush with honey. Mix the thyme, parmesan and Doritos together and scatter over the parsnips. Pop back into the oven until crispy.

Crush the potatoes, mix with the egg, plain flour and baking powder. Place in an oiled waffle machine until crispy.

Start building your sandwich - spoon on some mayonnaise, followed by plenty of sliced Turkerito (recipe here) and red cabbage. Place your potato waffle on top, then all the pigs in blankets, cavolo nero and Doritos Chilli Heatwave. Spread the top slice of focaccia with the cranberry sauce and cut it into your desired sandwich size.

Wrap in baking paper and tie with a festive bow before unwrapping at your leisure. Merry Christmas!

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.