Turkey, cream cheese, apple & celery, pecan and mizuna on multispeed/rye bread

Steve Smith

Steve Smith

17th December 2015

Turkey, cream cheese, apple & celery, pecan and mizuna on multispeed/rye bread

Head Chef Steve Smith, who has held a Michelin Star for over 15 years from the age of just 24, has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus at Bohemia. Most recently, Bohemia was listed as the best restaurant in Jersey and received its highest score yet of 7 in the Waitrose Good Food Guide 2016.


  • Makes 4 sandwiches
  • 8 slices of rye/multispeed bread
  • 10 generous slices white turkey meat
  • 100 grams sliced/ flaked turkey leg meat
  • 1 granny smith apple sliced
  • 24 pecan nuts roughly chopped
  • 1 stick celery finely chopped
  • 40g mizuna
  • 120g cream cheese or Philadelphia
  • Salt and pepper
  • 2 tbspns hazelnut vinaigrette
  • 25g butter


Butter all of the bread. Divide the cream cheese between 4 slices of the bread and spread evenly. Sprinkle the pecan nuts and celery over. Divide the brown turkey meat between the sandwiches and cover with sliced apple. Season with salt and pepper. Mix the mizuna with a little hazelnut dressing, Place on top of the turkey meat. Place the white turkey meat on top, and place the remaining slice of bread on top. Cut with a sharp serrated knife and serve.

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