Club sandwich with baked onion rings
1 medium, cut into 7mm thick rings
18 g, (use 38g)
1 tsp, cayenne
Skinless turkey breast
250 g, (buy 1 x 250g), fat trimmed
2 slice(s), (2 x 25g slices)
Light rye bread
4 slice(s), toasted
1 cup(s), shredded, (4 leaves)
1 medium, sliced
Reduced-fat Swiss cheese
30 g, (2 x 15g slices) halved diagonally
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Roughly separate onion rings. Place in a plastic bag with flour and shake to evenly coat. Remove from bag, shaking off excess flour. Using a fork, lightly beat egg whites in a wide shallow bowl. Spread breadcrumbs on a plate and season with cayenne pepper and salt. Working with a few at a time, dip onion rings into egg white, then coat in breadcrumbs. Arrange on prepared tray in a single layer. Lightly spray with oil and bake for 10–15 minutes or until golden.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook turkey for 3–4 minutes each side or until cooked through. Transfer to a plate and cover to keep warm. Cook bacon for 2 minutes each side or until crisp.
- Thinly slice turkey. Spread toast with mayonnaise. Top 2 slices with lettuce, tomato, bacon and turkey. Top with cheese and remaining toast. Serve with onion rings.