| food | Food type | Main Ingredients | Take time | Serve |
|
Western food |
Sandwich |
chicken |
25 Min | 1 place |
ingredient
- 70 grams Embak House Kraft Corn Bread
- 20 grams Aero Mayonnaise
- 50 grams cranberry sauce
- 50 tablespoons onion
- 25 grams celery
- 0.2 g sage leaves
- 40 grams butter
- 0.5 grams of salt
- 0.2 g coarse black pepper
- 100 grams of sugar
Preparation
- Make cranberry sauce by placing frozen cranberries, sugar and orange juice in a saucepan and heat over medium heat. Once boiling, reduce heat to low and simmer until sauce thickens. Set aside.
- Heat 20g butter in a pan, add diced onion and celery, stir-fry until vegetables are cooked and onion is translucent. Season with salt, pepper and add dried sage leaves. Stir-fry to combine. Set aside.
- Spread 20 grams of butter on the sliced bread and then grill it in a pan until light brown on both sides.
- Spread mayonnaise on both sides of the bread (one side only), then top with the sliced turkey, caramelized onions, and cranberry sauce. Top with the other bread.
