Mexican Croques

Name: Mexican Croques
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Baguette roll (approx. 70 g each); 1 small lettuce; 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn; 1 red and green pepper; 1 Onion; 1 Garlic clove; 1/2 (75 g) Mug Creme-fraîche; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 40 g Butter or margarine; 4 (approx. 160 g) large slices of turkey breast; 4-6 Tbsp Tomato and chilli sauce; 7-10 Tbsp Parsley and chillies

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Baguette roll (approx. 70 g each)
1 small lettuce
1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
1 red and green pepper
1 Onion
1 Garlic clove
1/2 (75 g) Mug Creme-fraîche
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
40 g Butter or margarine
4 (approx. 160 g) large slices of turkey breast
4-6 Tbsp Tomato and chilli sauce
7-10 Tbsp Parsley and chillies

Directions

1
Moisten the rolls slightly, place them on a baking tray and bake in a preheated oven (electric range: 200 °C / gas: level 3) for approx. 10 minutes. In the meantime clean, wash and drain the salad. Put the corn on a sieve and drain as well. Clean the peppers, wash them and cut them into thin strips. Peel onion and cut into rings.
2
Peel garlic and press it through a garlic press. Mix crème-fraîche, garlic, lemon juice and zest. Season with salt and cayenne pepper. Cut the bread roll horizontally once and spread with fat. Cover each of the lower halves with salad and turkey breast. Sprinkle with corn, paprika and onion rings. Add approx. 1 tablespoon of Mexican sauce to each roll and cover with the upper half of the roll. (For sandwich toaster PR: Place 2 rolls one after the other in the preheated sandwich toaster and press the lid on lightly. Bake for about 2 minutes). Mix remaining vegetables and salad and arrange in small bowls with a blob of crème fraîche sauce.
3
Cover each of the lower halves with salad and turkey breast. Sprinkle with corn, paprika and onion rings. Add approx. 1 tablespoon of Mexican sauce to each roll and cover with the upper half of the roll. (For sandwich toaster PR: Place 2 rolls one after the other in the preheated sandwich toaster and press the lid on lightly. Bake for about 2 minutes). Mix remaining vegetables and salad and arrange in small bowls with a blob of crème fraîche sauce. Arrange croques on plates and serve garnished with parsley and chilli pepper