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–+ servings
Turkey mince baguette

Spicy Turkey Mince Baguette: A Comforting Delight!

Enjoy a flavorful Spicy Turkey Mince Baguette, perfect for a quick snack or crowd-pleasing gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 400 grams Turkey Mince Can substitute with ground chicken or beef.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder Fresh garlic may be used.
  • 1 teaspoon Italian Herbs Use dried or fresh.
  • 1 teaspoon Paprika Swap for smoked paprika for richer taste.
  • 1 large Egg Acts as a binder.
  • 50 grams Breadcrumbs Gluten-free option available.
For the Baguette
  • 1 piece Baguette A crusty baguette works best.
  • 100 grams Cheddar Cheese Can substitute with mozzarella.
  • 2 tablespoons Jalapeños Adjust based on spice preference.

Equipment

  • Oven
  • mixing bowl
  • Spatula
  • Knife
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180 °C (356 °F).
  2. In a large bowl, combine the turkey mince with salt, pepper, garlic powder, Italian herbs, and paprika. Mix thoroughly.
  3. Add the egg and breadcrumbs to the turkey mixture and combine well.
  4. Slice the baguette lengthwise and hollow out some of the soft bread.
  5. Layer slices of cheddar cheese inside the hollowed baguette.
  6. Spread the turkey mixture evenly on both halves of the baguette.
  7. Bake the filled baguette for approximately 20 minutes until golden brown.
  8. Top with jalapeño slices before serving.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

For a crispy finish, broil for a couple of minutes after baking. Store leftovers in an airtight container for up to 3 days.

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