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