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Turkey-Curtido Sandwiches

By: JENNF45

"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."

Rate/Review | Read Reviews (5)

What to Drink?
	Sauvignon Blanc
	Beer

Prep Time:
30 Min

Cook Time:
5 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 sandwiches

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.