Turkey and Bacon Subs with Sweetcorn Relish
This recipe was sent to us by Katie Bryson, one of our online blogger mums. Her challenge was to cook a summer family meal using turkey for under £10. Here's what she cooked:
Feeding boys
What we thought:
I served the subs up to my good friend after we survived a spontaneous trip to the park in the rain with our unruly boys. We tucked into our classy butties, and may or may not have had seconds ;-) 
Essential Ingredient:
Leftover turkey
For the sub filling:

4 turkey steaks

3 tbsp dark soy sauce

2 tbsp runny honey

8 rashers streaky bacon

4 submarine rolls

1 beefsteak tomato, sliced

lettuce leaves

for the relish (makes 2 large jars:

4 cobs sweetcorn

2 stalks celery, diced

2 red peppers, de-seeded, diced

2 large shallots, diced

2 tsp salt

2 tsp mustard powder

230g caster sugar

450ml white wine vinegar

To serve:
Fresh salad
The homemade sweetcorn relish here takes these turkey subs up a notch.
  1. Spread the turkey steaks across the bottom of a dish and press down with a fork. Cover the meat evenly with dark soy sauce and then drizzle each with honey. Turn over so both sides are covered. Cover with cling film and put in fridge to chill
  2. To make the relish, slice the kernels of sweetcorn from the cobs using a sharp knife and then blanche briefly in boiling water for 2 minutes. Drain
  3. Transfer the corn to a large pan with the rest of the relish ingredients, stir to combine and then bring to the boil. Turn down and simmer for 20-25 minutes
  4. Spoon the relish into sterilised jars, seal with vinegar-proof lids allow to cool and then label. (It will keep for up to 4 months, once opened keep in the fridge)
  5. When you’re ready to put your subs together, head a griddle pan and cook the turkey escalopes for a 1-2 minutes each side until cooked. Then repeat with the bacon rashers. Transferring to some kitchen roll once cooked
  6. Split the submarine rolls and spread with a layer of relish, top with turkey, bacon, a slice or two of tomato and some leaves.
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