Turkey Picadillo Sandwiches (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 33 Minutes |
Ready In: 53 Minutes Servings: 4 |
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Ingredients:
3 tablespoons extra-virgin olive oil, plus more for drizzling |
1 medium onion, diced |
8 cloves garlic, chopped |
3 bay leaves |
1 tablespoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon ground allspice |
1 1/4 pounds ground turkey |
kosher salt and freshly ground pepper |
1 6 -ounce can tomato paste |
1/3 cup golden raisins |
1/2 cup chopped pimiento-stuffed olives, plus 2 tablespoons olive juice |
4 soft sesame buns or portuguese rolls, split |
sliced avocado, for garnish (optional) |
Directions:
1. Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat.
2. Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper.
3. Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado, if desired.
4. Per serving: Calories 484; Fat 16 g (Saturated 2 g); Cholesterol 56 mg; Sodium 944 mg; Carbohydrate 47 g; Fiber 6 g; Protein 43 g
5. Photograph by Antonis Achilleos
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