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SERVES TWO


Prep, 15 mins Cook, 10 mins INGREDIENTS


• 2 turkey breasts • 1 tbsp olive oil • 2 tbsp green pesto • 100g carton half-fat crème fraîche • Half a baguette


• 2 sliced plum tomatoes • Lollo rosso lettuce


METHOD 1. Season the turkey and cook in half a tablespoon of oil in a griddle pan on a medium heat for 8-10 minutes. Set aside. 2. Meanwhile, mix the crème fraiche and pesto. Cut the half baguette in two pieces and split each down the middle in half lengthways, to give four halves. Brush the cut-side with the remaining oil, then griddle or toast under a hot grill until golden. 3. Spread some of the pesto and crème fraîche mix on two baguette halves, then top with sliced tomatoes. Top with a turkey breast, add a handful of lollo rosso and another spoonful of the pesto and crème fraîche sauce. Place the remaining baguette


pieces on both sandwiches and serve.


TURKEY AND PESTO BAGUETTE


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