Turkey, pear, curried mayo & Ballymaloe relish stack

Arun Kapil


  • 8 slices white sourdough loaf, cut into 12 to 15mm thick, toasted on one side 
  • 16 tblsp peanut butter
  • 2 ripe Irish pears, sliced lengthwise into thin ‘wafers’ to get 8 from each fruit
  • 400g turkey, torn and pulled white, brown meat and ham or chipolatas 
  • 4 tblsps of Ballymaloe Relish
  • Good couple of handfuls peppery rocket leaves


  • 1 sachet Green Saffron Korma spice
  • Juice of ½ lemon  
  • 5 tblsp best mayonnaise 


A sandwich to challenge all others, this stack combines, vibrant, fresh spice, creamy mayo, tangy relish, sweet pear, peppery rocket and beautiful day. Enjoy!


  1. Mix the spice blend into the lemon juice, allow to ‘steep’ for 2 or 3 minutes add to the mayonnaise, stir well. Set aside.
  2. Take a slice of bread, coat the untoasted side with a tblsp of peanut butter, place on two slices of pear, then 100g of meat and poultry. 
  3. Next a generous tblsp of mayo, then a tblsp of relish, handful of rocket leaves. Top with another two slices of pear, then finish off with a second slice of peanut-buttered bread. Gently press down. Repeat to make another three sandwiches.

To Serve

Cut the sandwiches in half on the diagonal if you’d like. Take to table and serve with crisps, drinks of choice and plenty of paper serviettes. Yum!