Turkey and cranberry torpedos

Torpedos are long bread rolls. Serve as a light meal or cut into smaller portions after baking and serve as nibbles.

Ingredients

¼ cup	Dijon mustard
1 Tbsp	Honey
50 g	Butter, melted
3	torpedo rolls (Main)
¼ cup	Mayonnaise
¼ cup	Cranberry sauce
1 cup	cooked turkey, (110g) minced
½ cup	Cheddar cheese, grated

Directions

1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. Combine the mustard and honey in a small bowl. Add 1 tablespoon of the mixture to the melted butter.
3. Cut the torpedo rolls in half lengthwise. Spread the bases evenly with the mayo then the cranberry sauce. Top with the turkey and cheese.
4. Spread the cut side of the bun tops with the mustard/honey mixture. Place on top of the turkey and cheese. Place on the prepared baking tray. Brush with the butter mixture.
5. Bake for 10 minutes, until golden. Serve as is or cut each roll into 4 portions. Insert a small skewer in each, if preferred.

See more of Jan's Christmas encore recipes

• Boxing day brunch cake
• Chicken and black bean stacks