Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Club sandwich with baked onion rings by WW

Club sandwich with baked onion rings

13
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
2
Difficulty
Moderate
Great for entertaining outdoors, these classics will please the entire crowd. Adding turkey to the burger is a healthy and tasty option and is protein packed.

Ingredients

Brown onion

1 medium, cut into 7mm thick rings

Plain flour

18 g, (use 38g)

Egg white

2 medium

Panko breadcrumbs

50 g

Pepper

1 tsp, cayenne

Skinless turkey breast

250 g, (buy 1 x 250g), fat trimmed

Shortcut bacon

2 slice(s), (2 x 25g slices)

Light rye bread

4 slice(s), toasted

Low-fat mayonnaise

2 tsp

Butter lettuce

1 cup(s), shredded, (4 leaves)

Tomato(es)

1 medium, sliced

Light Swiss cheese

30 g, (2 x 15g slices) halved diagonally

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

TIP: Cook another 250g turkey breast steaks to make a Tossed turkey salad for tomorrow’s lunch. Cover and place in fridge. The next day, cut turkey into thick slices and toss with 20g chopped iceberg lettuce, ½ Lebanese cucumber (chopped), ½ carrot (grated) and 80g grape tomatoes (halved). Drizzle with 2 teaspoons olive oil and 2 teaspoons lime juice just before serving.

You might like

You might like