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The Festive Taco Fiesta Sambo
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Servings
Ingredients
  • 2 crusty sour dough slices
  • 6 Tortilla Chips
  • Tomato Salsa *
  • Guacamole *
  • 7 slices of drained cucumber pickle *
  • 75 g leftover turkey
  • 1 tsp of Ballymaloe Jalapeno Pepper Relish
  • 1 tsp Ballymaloe Cranberry Sauce
  • Butter optional
Servings
Ingredients
  • 2 crusty sour dough slices
  • 6 Tortilla Chips
  • Tomato Salsa *
  • Guacamole *
  • 7 slices of drained cucumber pickle *
  • 75 g leftover turkey
  • 1 tsp of Ballymaloe Jalapeno Pepper Relish
  • 1 tsp Ballymaloe Cranberry Sauce
  • Butter optional
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Instructions
  1. Butter your sourdough all the way to the edges.
  2. Slather one piece of sourdough in Ballymaloe Cranberry Sauce, then slather the other slice in Ballymaloe Jalapeno Relish.
  3. Place the leftover turkey on one side and remember to sprinkle a little sea salt and freshly cracked black pepper over the turkey- this elevates the overall flavour of the sandwich!
  4. Top with guacamole, then smash the tortilla chips in your hand and sprinkle over the guacamole, top with the tomato salsa then finish with the cucumber pickle.
  5. Pop on the lid and cut carefully.
  6. Serve with tortilla chips on the side, extra tomato salsa and lashings of Ballymaloe Jalapeno Relish. Let the Festive Fiesta begin.
  7. *Tomato Salsa: One tomato, halved, quartered- seeds removed and discarded, chop into neat small dice. Quarter or less of small fresh chilli, red or green, deseeded and finely chopped. Quarter a clove of garlic crushed, sea salt and freshly cracked pepper to taste- combine all ingredients and stir gently.
  8. *Guacamole: One ripe avocado halved, remove stone carefully, place the flesh in a small bowl, mash with a fork, season with sea salt and freshly cracked black pepper. Add a squeeze of lemon or lime juice, the juice adds flavour and prevents immediate discolouration.
  9. *Cucumber Pickle (MYRTLE ALLEN’s QUICK CUCUMBER PICKLE): 3 unpeeled cucumbers, thinly sliced, 3 small onions, thinly sliced, 1-3/4 cups sugar, 2 tablespoons salt, 1 cup cider vinegar. Combine cucumber and onion slices in a large bowl. Mix sugar, salt, and vinegar and pour over the cucumbers and onions. Cover the bowl and refrigerate for three hours. Keeps for a week happily, it will lose its vibrant green colour after a day or two.
Categories: Sandwiches

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