Turkey-Curtido Sandwiches |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My family makes these sandwiches with the leftovers of our Salvadorian Roast Turkey. The sandwiches are really messy, but really yummy, and totally worth the work. Ingredients:
1/2 head cabbage, finely shredded |
2 carrots, peeled and shredded |
1/2 onion, thinly sliced lengthwise |
1 teaspoon crumbled dried oregano |
1/2 cup mayonnaise, or to taste |
8 large crusty rolls, halved and lightly toasted |
1/2 cup mayonnaise |
2 pounds leftover roast turkey meat, shredded |
16 thin slices ripe tomato |
1/2 cucumber, thinly sliced |
8 radishes, sliced |
Directions:
1. Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry.
2. Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido.
3. To prepare sandwiches, lightly spread each roll with mayonnaise and pile with shredded turkey. Place a scoop of curtido on top of the turkey, and finish with sliced tomatoes, cucumbers, and radishes.
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