Ingredients
2
tbsp Extra Virgin Olive Oil
1
Small Carton Creme Fraiche
4
Cherry Tomatoes, Sliced
Directions
1.
In a large skillet or griddle, heat up 1 tablespoon extra virgin olive oil.
2.
Season the turkey steaks with salt and pepper and place them in the hot oil for 8-10 minutes or until they are charred and dark brown.
3.
In a small dish combine the pesto with the creme fraiche and season with little seasoning salt. Split the baguette into 4 cubes and cut in half lengthwise.
4.
Brush each piece with the remaining oil.
5.
Toast bread oil side down until golden brown.
6.
To assemble these great little sandwiches spread a layer of pesto cream on 4 baguette halves.
7.
Top with tomato, turkey and a few lettuce leafs and an additional dollop of pesto cream.
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