Name: Turkey-Curtido Sandwiches recipe
Ingredients: ½ head cabbage, finely shredded;2 carrots, peeled and shredded;½ onion, thinly sliced lengthwise;1 teaspoon crumbled dried oregano;½ cup mayonnaise, or to taste;8 large crusty rolls, halved and lightly toasted;½ cup mayonnaise;2 pounds leftover roast turkey meat, shredded;16 thin slices ripe tomato;½ cucumber, thinly sliced;8 radishes, sliced

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Ingredients

½ head cabbage, finely shredded 2 carrots, peeled and shredded ½ onion, thinly sliced lengthwise 1 teaspoon crumbled dried oregano ½ cup mayonnaise, or to taste 8 large crusty rolls, halved and lightly toasted ½ cup mayonnaise 2 pounds leftover roast turkey meat, shredded 16 thin slices ripe tomato ½ cucumber, thinly sliced 8 radishes, sliced

Nutrition Info

591.6 calories carbohydrate: 39.1 g cholesterol: 96.7 mg fat: 30.2 g fiber: 4.7 g protein: 40.1 g saturatedFat: 5.8 g servingSize: - sodium: 629.4 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

8 sandwiches

Recipe Note

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.

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