INGREDIENTS

200 grams Ingham Oven Roasted Turkey Double Breast, sliced
1 Ciabatta bread
100 grams Mixed lettuce leaves, washed
1 tbsp Capers
2 tbsp Semi dried tomatoes
32 grams mint

METHOD

1. Cut bread in half, then lengthways.

2. Top the bottom half with lettuce leaves, sliced Ingham Oven Roasted Ingham Turkey Double Breast, capers, semi dried tomatoes and mint leaves finish with a drizzle of olive oil.

3. Cut in to four serves