MAY 2017 recipes+ 61PHOTOGRAPHY
CHRIS JONES
We’ve given the famous club sandwich a healthy revamp without losing the flavour
Join the club
healthy makeover
Turkey Club Sandwich
SERVES 4 PREP 15 minutes
COOK 10 minutes
NUTRITION 2116kJ; 15g fat (6g sat); 17g
protein; 49g carbohydrate; 9g fibre a serve
TRADITIONAL COMPARISON 2816kJ;
22g fat (16g sat); 17g protein; 69g
carbohydrate; 8g fibre a serve
COST $3.50 a serveCooking oil spray
2 all-rounder potatoes (such as desiree),
very thinly sliced
12 slices multigrain bread, toasted
¼ cup cranberry sauce
300g shaved turkey breast
¼ cup low-fat mayonnaise
2 tomatoes, thinly sliced
50g baby rocket leaves1 To make potato crisps, preheat an
oven-grill to high. Line a grill tray with
foil. Spray with oil. Arrange potatoes on
prepared tray. Spray with oil. Grill for
10 minutes, turning halfway through
cooking, or until golden brown and tender.2 Meanwhile, to assemble club sandwiches,
spread 4 slices of toast with cranberry sauce.
Top each with turkey, then another slice of
toast. Spread toast with mayonnaise. Top
with tomato, rocket and remaining toast.
Cut sandwiches into quarters (triangles).3 Serve club sandwiches with potato crisps.
+ CUT THE CHOLESTEROL We
omitted the traditional fried eggs and
used extra shaved turkey to boost
protein without the saturated fat.
+ SWAPPED IT Instead of white
bread, we used mixed-grain bread.
+ REDUCED IT We omitted buttering
the bread and left out the tasty cheese.
Instead, we used low-fat mayonnaise.
+ SERVED IT We omitted the regular
fried chips and made thin potato
crisps instead.HOW WE DID IT
DIY IDEA
Instead of grilling,
bake potato crisps
in an oven preheated
to 200ºC/180ºC
fan-forced, turning
them halfway, for
25 minutes or until
tender and golden