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Leftover vegan turkey sandwich recipe

Leftover vegan turkey sandwich recipe

45 ratings

You can't beat a good Christmas sarnie. In this vegan version, Derek uses the Wicked Kitchen No-Turkey roast crown with juicy tomatoes, crisp lettuce and garlic mayo. An absolute festive classic! See method

  • Serves 4
  • Takes 10 mins
  • 472 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp light olive oil
  • ½ tsp salt
  • 260g No Turkey roast
  • 1 tsp Wicked Kitchen smoky bacon & maple flavour seasoning
  • 8 slices Tesco Finest wholemeal seeds & grains loaf
  • 2 tbsp Free From garlic mayonnaise
  • 1 Little Gem lettuce, leaves separated
  • 1 large tomato, thinly sliced
  • 1 red onion, thinly sliced​
  • 1 large avocado, peeled, stoned and sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    4g 22%
  • Sugars

    7g 8%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 37g Protein 21.8g Fibre 10.1g


Derek Sarno

1. Heat the oil in a frying pan, sprinkle in the salt, then add the No turkey roast. Sprinkle with the bacon & maple seasoning and cook, turning occasionally, for 3-4 mins until lightly crisp at the edges. Remove from the pan.

2. Lay the bread on a large board and drizzle with the garlic mayo.

3. Layer the remaining ingredients on 4 slices of the bread: lettuce, tomato, onion, avocado and finally the No turkey roast, thinly sliced.

4. Top each one with the other slice of bread, cut in half and serve.

See more Derek Sarno recipes

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