Turkey Breast Sandwich With Parmigiano Reggiano
- Toast - enough for 4 sandwiches
- Sliced turkey breast
- Curly endive (chicory)
- Walnuts, a small handful crushed
- Parmigiano Reggiano cheese
- Apricot and chilli wine jelly
On the two outer slices of toast spread a layer of the apricot and chilli wine jelly. Top with the sliced turkey breast, add a couple of leaves of curled endive and some crushed walnuts then add the middle layer of toast after covering both sides with mayonnaise. Continue adding more turkey breast and generous amounts of shaved Parmigiano Reggiano cheese before topping off with the last outer slice of toast. Feel free to add as much turkey as your hunger and fantasy calls for.