turkey curtido sandwiches
Turkey Curtido Sandwiches
Roasted or deli-sliced turkey paired with curtido—spicy Salvadoran slaw—served on a roll or bun. Tangy, crunchy, and uniquely delicious with a Central American flair.
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:
- 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.
- 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.
- 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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